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Journal Abstract Search

550 related items for PubMed ID: 24915355

  • 1. Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.
    Reboredo-Rodríguez P, González-Barreiro C, Rial-Otero R, Cancho-Grande B, Simal-Gándara J.
    Crit Rev Food Sci Nutr; 2015; 55(8):1053-73. PubMed ID: 24915355
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  • 2. Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification.
    González-Álvarez M, Noguerol-Pato R, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
    Food Chem; 2014 Feb 15; 145():1021-30. PubMed ID: 24128579
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  • 4. A new process for wine production by penetration of yeast in uncrushed frozen grapes.
    Tsakiris A, Koutinas AA, Psarianos C, Kourkoutas Y, Bekatorou A.
    Appl Biochem Biotechnol; 2010 Oct 15; 162(4):1109-21. PubMed ID: 20151225
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  • 5. Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition.
    López de Lerma N, Peinado RA.
    Int J Food Microbiol; 2011 Jan 31; 145(1):342-8. PubMed ID: 21215485
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  • 6. Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.
    Wang XJ, Tao YS, Wu Y, An RY, Yue ZY.
    Food Chem; 2017 Jul 01; 226():41-50. PubMed ID: 28254017
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  • 8. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
    Ossola C, Giacosa S, Torchio F, Río Segade S, Caudana A, Cagnasso E, Gerbi V, Rolle L.
    Food Res Int; 2017 Aug 01; 98():59-67. PubMed ID: 28610733
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  • 14. Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes.
    Bai Y, Chen Q, Liu X, Yue W, Tian X, Han F.
    Food Chem; 2024 Jul 01; 445():138745. PubMed ID: 38364500
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  • 15. Sherry wines.
    Ángeles Pozo-Bayón M, Victoria Moreno-Arribas M.
    Adv Food Nutr Res; 2011 Jul 01; 63():17-40. PubMed ID: 21867891
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  • 16. Impact of must sugar reduction by membrane applications on volatile composition of Verdejo wines.
    Mihnea M, González-Sanjosé ML, Ortega-Heras M, Pérez-Magariño S, García-Martin N, Palacio L, Prádanos P, Hernández A.
    J Agric Food Chem; 2012 Jul 18; 60(28):7050-63. PubMed ID: 22703609
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  • 17. The aroma of La Mancha Chelva wines: Chemical and sensory characterization.
    Sánchez-Palomo E, Delgado JA, Ferrer MA, Viñas MAG.
    Food Res Int; 2019 May 18; 119():135-142. PubMed ID: 30884641
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  • 19. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
    Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I.
    J Sci Food Agric; 2019 Mar 30; 99(5):2108-2123. PubMed ID: 30298616
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