The insights into sour flavor and organic acids in alcoholic beverages
Y Yan, M Zou, C Tang, H Ao, L He, S Qiu, C Li - Food Chemistry, 2024 - Elsevier
Alcoholic beverages have developed unique flavors over millennia, with sourness playing a
vital role in their sensory perception and quality. Organic acids, as crucial flavor compounds …
vital role in their sensory perception and quality. Organic acids, as crucial flavor compounds …
Use of multivariate statistics in the processing of data on wine volatile compounds obtained by HS-SPME-GC-MS
This review takes a snapshot of the main multivariate statistical techniques and methods
used to process data on the concentrations of wine volatile molecules extracted by means of …
used to process data on the concentrations of wine volatile molecules extracted by means of …
Fusion of 2DGC-MS, HPLC-MS and sensory data to assist decision-making in the marketing of international monovarietal Chardonnay and Sauvignon blanc wines
Monovarietal wines produced in different wine-growing areas may have completely different
sensory profiles. As a result, they may be suitable for sale in different regions, depending on …
sensory profiles. As a result, they may be suitable for sale in different regions, depending on …
Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis
Quantitative relations between the sensory overall quality (OQJ) of commercial single grape
variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the …
variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the …
[HTML][HTML] South-Tyrolean pinot blanc identity: Exploration of chemical and sensory profile changes ascribed to vineyard locations and winemaking variables
The sensory and chemical properties of 'Pinot Blanc'wine from South Tyrol were studied in
relation to vineyard location and winemaking technique. Musts and wines were collected …
relation to vineyard location and winemaking technique. Musts and wines were collected …
[HTML][HTML] Effects of pre-and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes
A Darnal, S Poggesi, AT Ceci, T Mimmo… - Current Research in …, 2023 - Elsevier
The effects of a) pre-fermentative freezing of the grapes (-20° C for two weeks); b)
inoculation of the grape must with Saccharomyces cerevisiae yeast, or co-inoculation with …
inoculation of the grape must with Saccharomyces cerevisiae yeast, or co-inoculation with …
[PDF][PDF] Current Research in Food Science
A Darnal, S Poggesi, AT Ceci, T Mimmo… - Current Research in …, 2023 - researchgate.net
The effects of a) pre-fermentative freezing of the grapes (-20◦ C for two weeks); b)
inoculation of the grape must with Saccharomyces cerevisiae yeast, or co-inoculation with …
inoculation of the grape must with Saccharomyces cerevisiae yeast, or co-inoculation with …
Electroanalysis of Oenological Products for Fingerprinting: a Brief Overview
PFS Rodrigues, PFGMM Tierno, GAC Carvalho - Path of Science, 2024 - pathofscience.org
The oenology industry faces challenges in maintaining wine authenticity amidst diverse
environmental factors and production methods. Electroanalytical wine fingerprinting …
environmental factors and production methods. Electroanalytical wine fingerprinting …