166 related articles for article (PubMed ID: 23659499)
1. Port wine oxidation management: a multiparametric kinetic approach.
Martins RC; Monforte AR; Silva Ferreira A
J Agric Food Chem; 2013 Jun; 61(22):5371-9. PubMed ID: 23659499
[TBL] [Abstract][Full Text] [Related]
2. 3-Hydroxy-4,5-dimethyl-2(5H)-furanone: a key odorant of the typical aroma of oxidative aged Port wine.
Silva Ferreira AC; Barbe JC; Bertrand A
J Agric Food Chem; 2003 Jul; 51(15):4356-63. PubMed ID: 12848510
[TBL] [Abstract][Full Text] [Related]
3. Changes in the sotolon content of dry white wines during barrel and bottle aging.
Lavigne V; Pons A; Darriet P; Dubourdieu D
J Agric Food Chem; 2008 Apr; 56(8):2688-93. PubMed ID: 18373351
[TBL] [Abstract][Full Text] [Related]
4. Chemiomics: network reconstruction and kinetics of port wine aging.
Monforte AR; Jacobson D; Silva Ferreira AC
J Agric Food Chem; 2015 Mar; 63(9):2576-81. PubMed ID: 25671597
[TBL] [Abstract][Full Text] [Related]
5. Oxygen contribution to wine aroma evolution during bottle aging.
Ugliano M
J Agric Food Chem; 2013 Jul; 61(26):6125-36. PubMed ID: 23725213
[TBL] [Abstract][Full Text] [Related]
6. Bottle Aging and Storage of Wines: A Review.
Echave J; Barral M; Fraga-Corral M; Prieto MA; Simal-Gandara J
Molecules; 2021 Jan; 26(3):. PubMed ID: 33573099
[TBL] [Abstract][Full Text] [Related]
7. Impact of storage position on oxygen ingress through different closures into wine bottles.
Lopes P; Saucier C; Teissedre PL; Glories Y
J Agric Food Chem; 2006 Sep; 54(18):6741-6. PubMed ID: 16939334
[TBL] [Abstract][Full Text] [Related]
8. Study of the formation mechanisms of some volatile compounds during the aging of sweet fortified wines.
Cutzach I; Chatonnet P; Dubourdieu D
J Agric Food Chem; 1999 Jul; 47(7):2837-46. PubMed ID: 10552573
[TBL] [Abstract][Full Text] [Related]
9. Influence of the temperature and oxygen exposure in red Port wine: A kinetic approach.
Oliveira CM; Barros AS; Silva Ferreira AC; Silva AMS
Food Res Int; 2015 Sep; 75():337-347. PubMed ID: 28454964
[TBL] [Abstract][Full Text] [Related]
10. Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage.
Lopes P; Silva MA; Pons A; Tominaga T; Lavigne V; Saucier C; Darriet P; Teissedre PL; Dubourdieu D
J Agric Food Chem; 2009 Nov; 57(21):10261-70. PubMed ID: 19886682
[TBL] [Abstract][Full Text] [Related]
11. Influence of storage conditions on the formation of some volatile compounds in white fortified wines (Vins doux naturels) during the aging process.
Cutzach I; Chatonnet P; Dubourdieu D
J Agric Food Chem; 2000 Jun; 48(6):2340-5. PubMed ID: 10888547
[TBL] [Abstract][Full Text] [Related]
12. 3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: relationship to sugar content.
Câmara JS; Marques JC; Alves MA; Silva Ferreira AC
J Agric Food Chem; 2004 Nov; 52(22):6765-9. PubMed ID: 15506814
[TBL] [Abstract][Full Text] [Related]
13. Distribution and organoleptic impact of sotolon enantiomers in dry white wines.
Pons A; Lavigne V; Landais Y; Darriet P; Dubourdieu D
J Agric Food Chem; 2008 Mar; 56(5):1606-10. PubMed ID: 18271540
[TBL] [Abstract][Full Text] [Related]
14. Identification of a sotolon pathway in dry white wines.
Pons A; Lavigne V; Landais Y; Darriet P; Dubourdieu D
J Agric Food Chem; 2010 Jun; 58(12):7273-9. PubMed ID: 20486709
[TBL] [Abstract][Full Text] [Related]
15. The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine.
Azevedo J; Pinto J; Teixeira N; Oliveira J; Cabral M; Guedes de Pinho P; Lopes P; Mateus N; de Freitas V
Foods; 2022 Sep; 11(18):. PubMed ID: 36140897
[TBL] [Abstract][Full Text] [Related]
16. Effect of bottle colour and storage conditions on browning of orange wine.
Selli S; Canbaş A; Unal U
Nahrung; 2002 Apr; 46(2):64-7. PubMed ID: 12017992
[TBL] [Abstract][Full Text] [Related]
17. Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels.
Ferreira V; Bueno M; Franco-Luesma E; Culleré L; Fernández-Zurbano P
J Agric Food Chem; 2014 Oct; 62(41):10015-27. PubMed ID: 25284059
[TBL] [Abstract][Full Text] [Related]
18. Wine bottle colour and oxidative spoilage: whole bottle light exposure experiments under controlled and uncontrolled temperature conditions.
Dias DA; Clark AC; Smith TA; Ghiggino KP; Scollary GR
Food Chem; 2013 Jun; 138(4):2451-9. PubMed ID: 23497908
[TBL] [Abstract][Full Text] [Related]
19. Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles.
Sánchez-Gómez R; Del Alamo-Sanza M; Martínez-Martínez V; Nevares I
Food Chem; 2020 Oct; 328():127040. PubMed ID: 32512467
[TBL] [Abstract][Full Text] [Related]
20. An accurate single-step LLE method using keeper solvent for quantification of trace amounts of sotolon in Port and white table wines by HPLC-DAD.
Milheiro J; Vilamarim R; Filipe-Ribeiro L; Cosme F; Nunes FM
Food Chem; 2021 Jul; 350():129268. PubMed ID: 33621816
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]