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There are 51014 results for: content related to: Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS-SPME-GC-MS and HPLC

  1. Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties

    Australian Journal of Grape and Wine Research

    Volume 16, Issue 3, October 2010, Pages: 369–388, R. RISTIC, K. BINDON, L.I. FRANCIS, M.J. HERDERICH and P.G. ILAND

    Version of Record online : 27 SEP 2010, DOI: 10.1111/j.1755-0238.2010.00099.x

  2. Discrimination of Cherry Wines Based on Their Sensory Properties and Aromatic Fingerprinting using HS-SPME-GC-MS and Multivariate Analysis

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C284–C294, Zuobing Xiao, Shengjiang Liu, Yongbo Gu, Na Xu, Yi Shang and Jiancai Zhu

    Version of Record online : 24 FEB 2014, DOI: 10.1111/1750-3841.12362

  3. Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 10, 15 August 2015, Pages: 2132–2144, Rubén del Barrio-Galán, Alejandro Cáceres-Mella, Marcela Medel-Marabolí and Álvaro Peña-Neira

    Version of Record online : 27 OCT 2014, DOI: 10.1002/jsfa.6932

  4. Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1783–1790, Shu Yang Sun, Han Sheng Gong, Kun Zhao, Xiao Lin Wang, Xue Wang, Xi Hao Zhao, Bing Yu and Huan Xin Wang

    Version of Record online : 13 MAY 2013, DOI: 10.1111/ijfs.12151

  5. Wine

    Standard Article

    Kirk-Othmer Encyclopedia of Chemical Technology

    Christian E. Butzke and Vernon L. Singleton

    Published Online : 5 JAN 2007, DOI: 10.1002/0471238961.2309140519091407.a01.pub2

  6. Application of consumer sensory science in wine research

    Australian Journal of Grape and Wine Research

    Volume 21, Issue S1, December 2015, Pages: 554–567, I.L. Francis and P.O. Williamson

    Version of Record online : 30 SEP 2015, DOI: 10.1111/ajgw.12169

  7. Wine, 1. Introduction and Classification

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Ralph E. Kunkee

    Published Online : 25 JUL 2016, DOI: 10.1002/14356007.a28_269.pub2

  8. Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines

    Australian Journal of Grape and Wine Research

    Volume 14, Issue 3, November 2008, Pages: 211–222, I. ETAIO, F.J.P. ELORTONDO, M. ALBISU, E. GASTON, M. OJEDA and P. SCHLICH

    Version of Record online : 25 SEP 2008, DOI: 10.1111/j.1755-0238.2008.00024.x

  9. Relationships between wine phenolic composition and wine sensory properties for Cabernet Sauvignon (Vitis vinifera L.)

    Australian Journal of Grape and Wine Research

    Volume 14, Issue 3, November 2008, Pages: 162–176, H.E. HOLT, I.L. FRANCIS, J. FIELD, M.J. HERDERICH and P.G. ILAND

    Version of Record online : 27 AUG 2008, DOI: 10.1111/j.1755-0238.2008.00020.x

  10. Volatile and sensory characterization of Xarel.lo white wines

    Flavour and Fragrance Journal

    Volume 26, Issue 3, May 2011, Pages: 153–161, Carolina Muñoz-González, M Victoria Moreno-Arribas, Pedro J Martín-Álvarez, Enric Bartra-Sebastian, Ana Puig-Pujol, Joan García-Cazorla and Maria Ángeles Pozo-Bayón

    Version of Record online : 31 JAN 2011, DOI: 10.1002/ffj.2038

  11. Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines

    Australian Journal of Grape and Wine Research

    Volume 16, Issue 1, February 2010, Pages: 189–202, K.A. LATTEY, B.R. BRAMLEY and I.L. FRANCIS

    Version of Record online : 27 OCT 2009, DOI: 10.1111/j.1755-0238.2009.00069.x

  12. Influence of berry size on red wine colour and composition

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 2, June 2015, Pages: 200–212, M. Gil, O. Pascual, S. Gómez-Alonso, E. García-Romero, I. Hermosín-Gutiérrez, F. Zamora and J.M. Canals

    Version of Record online : 22 JAN 2015, DOI: 10.1111/ajgw.12123

  13. Aroma composition of 2-year-old New Zealand Pinot Noir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 3, October 2015, Pages: 376–388, E. Tomasino, R. Harrison, J. Breitmeyer, R. Sedcole, R. Sherlock and A. Frost

    Version of Record online : 17 JUN 2015, DOI: 10.1111/ajgw.12149

  14. Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 6, April 2016, Pages: 1880–1887, Shu Yang Sun, Han Sheng Gong, Yu Ping Zhao, Wen Li Liu and Cheng Wu Jin

    Version of Record online : 6 JUL 2015, DOI: 10.1002/jsfa.7293

  15. Effect of pH and Temperature on Antioxidant Levels of Tomato Wine

    Journal of Food Biochemistry

    Volume 39, Issue 1, February 2015, Pages: 91–100, John Owusu, Haile Ma, Zhenbin Wang, Newlove Akowuah Afoakwah, Cunshan Zhou and Agnes Amissah

    Version of Record online : 20 JAN 2015, DOI: 10.1111/jfbc.12113

  16. Trends in the composition of Australian wine 1984–2014

    Australian Journal of Grape and Wine Research

    Volume 21, Issue S1, December 2015, Pages: 741–753, P. Godden, E. Wilkes and D. Johnson

    Version of Record online : 24 NOV 2015, DOI: 10.1111/ajgw.12195

  17. Antioxidant activity and phenolic profiles of Sauvignon Blanc wines made by various maceration techniques

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 1, February 2015, Pages: 57–68, K.J. Olejar, B. Fedrizzi and P.A. Kilmartin

    Version of Record online : 20 JAN 2015, DOI: 10.1111/ajgw.12119

  18. Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 448–456, Xiaoyu Ouyang, Shaoyang Wang, Guanshen Yuan, Yaran Liu, Pan Gu, Bolin Zhang and Baoqing Zhu

    Version of Record online : 13 NOV 2016, DOI: 10.1111/ijfs.13300

  19. Potassium bitartrate crystallisation in wine and its inhibition

    Australian Journal of Grape and Wine Research

    Volume 21, Issue S1, December 2015, Pages: 627–641, A.D. Coulter, M.G. Holdstock, G.D. Cowey, C.A. Simos, P.A. Smith and E.N. Wilkes

    Version of Record online : 24 NOV 2015, DOI: 10.1111/ajgw.12194

  20. Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines

    International Journal of Food Science & Technology

    Volume 47, Issue 9, September 2012, Pages: 1826–1834, Manuel M. Losada, Jorge F. López, Ana Añón, Jesús Andrés and Eugenio Revilla

    Version of Record online : 11 JUN 2012, DOI: 10.1111/j.1365-2621.2012.03038.x