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Journal Abstract Search

468 related items for PubMed ID: 22260103

  • 1. Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: influence of nitrogen compounds and grape variety.
    Martínez-Gil AM, Garde-Cerdán T, Lorenzo C, Lara JF, Pardo F, Salinas MR.
    J Food Sci; 2012 Jan; 77(1):C71-9. PubMed ID: 22260103
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  • 2. Study of the evolution of nitrogen compounds during grape ripening. application to differentiate grape varieties and cultivated systems.
    Garde-Cerdán T, Lorenzo C, Lara JF, Pardo F, Ancín-Azpilicueta C, Salinas MR.
    J Agric Food Chem; 2009 Mar 25; 57(6):2410-9. PubMed ID: 19228058
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  • 8. Influence of viticulture practices on grape aroma precursors and their relation with wine aroma.
    Hernandez-Orte P, Concejero B, Astrain J, Lacau B, Cacho J, Ferreira V.
    J Sci Food Agric; 2015 Mar 15; 95(4):688-701. PubMed ID: 24852393
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  • 9. Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.
    García-Carpintero EG, Sánchez-Palomo E, Gómez Gallego MA, González-Viñas MA.
    J Food Sci; 2011 Oct 15; 76(8):C1169-80. PubMed ID: 22417581
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  • 11. Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.
    Dennis EG, Keyzers RA, Kalua CM, Maffei SM, Nicholson EL, Boss PK.
    J Agric Food Chem; 2012 Mar 14; 60(10):2638-46. PubMed ID: 22332880
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  • 12. Fermentation-Guided Natural Products Isolation of a Grape Berry Triacylglyceride that Enhances Ethyl Ester Production.
    Blackford CL, Dennis EG, Keyzers RA, Schueuermann C, Trengove RD, Boss PK.
    Molecules; 2018 Jan 12; 23(1):. PubMed ID: 29329227
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  • 20. Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties.
    Moreno-Pérez A, Vila-López R, Fernández-Fernández JI, Martínez-Cutillas A, Gil-Muñoz R.
    Food Chem; 2013 Aug 15; 139(1-4):770-6. PubMed ID: 23561172
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