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Articles (19)

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1-10 of 19 results for wine aroma

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Select article: Wine Aroma Concentration by Using a General Purpose simulator (ProSim)

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Research article

First published 1995-8

Wine Aroma Concentration by Using a General Purpose simulator (ProSim)

A. Berna, J. Bon, N. Sanjuán [...]

Food Science and Technology International

Select article: Influence of `Novarom G' Pectinase β-glycosidase Enzyme on the Wine Aroma of four White Varieties

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Research article

First published 2008-10

Influence of `Novarom G' Pectinase β-glycosidase Enzyme on the Wine Aroma of four White Varieties

M.C. Valcárcel, V. Palacios

Food Science and Technology International

Select article: Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma

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Research article

First published 1998-12

Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma

P. Hernandez Orte, A. Guitart, V. Ferreira [...]

Food Science and Technology International

Select article: Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

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Research article

First published 2008-08

Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

J.M. Oliveira, P. Oliveira, R.L. Baumes [...]

Food Science and Technology International

Select article: Terpenoids in Grapes and Wines: Origin and Micrometabolism during the Vinification Process

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Research article

First published 2008-4

Terpenoids in Grapes and Wines: Origin and Micrometabolism during the Vinification Process

Francisco M. Carrau, Eduardo Boido, Eduardo Dellacassa

Natural Product Communications

Select article: Note: Evaluation of Aroma Compounds in Wine Vinegars: Effect of Previous Neutralisation of Samples

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First published 2003-12

Note: Evaluation of Aroma Compounds in Wine Vinegars: Effect of Previous Neutralisation of Samples

M. L. Morales, A. M. Troncoso

Food Science and Technology International

Select article: Ready to Embrace Genetically Modified Wines? The Role of Knowledge Exposure and Intrinsic Wine Attributes

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Research article

First published 2017-2

Ready to Embrace Genetically Modified Wines? The Role of Knowledge Exposure and Intrinsic Wine Attributes

Lu Lu, Imran Rahman, Christina Geng-Qing Chi

Cornell Hospitality Quarterly

Select article: Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

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Research article

First published 2020-9

Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

María Laura Raymond Eder, Laura Fariña, Eduardo Dellacassa [...]

Food Science and Technology International

Select article: Cell-Wall Degrading Enzymes in the Release of Grape Aroma Precursors

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Research article

First published 2001-02

Cell-Wall Degrading Enzymes in the Release of Grape Aroma Precursors

A. Ganga, F. Piñaga, A. Querol [...]

Food Science and Technology International

Select article: Influence of different maceration time and temperatures on total phenols,colour and sensory properties of Cabernet Sauvignon wines

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Research article

First published 2013-12

Influence of different maceration time and temperatures on total phenols,colour and sensory properties of Cabernet Sauvignon wines

Hasan Şener, Hatice Kalkan Yıldırım

Food Science and Technology International

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