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Journal Abstract Search

163 related items for PubMed ID: 28610735

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  • 3. Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines.
    Lyu X, Dias Araujo L, Quek SY, Kilmartin PA.
    Food Chem; 2021 Jun 01; 346():128914. PubMed ID: 33418410
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  • 7. Pre-fermentation addition of grape tannin increases the varietal thiols content in wine.
    Larcher R, Tonidandel L, Román Villegas T, Nardin T, Fedrizzi B, Nicolini G.
    Food Chem; 2015 Jan 01; 166():56-61. PubMed ID: 25053028
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  • 9. Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc.
    Chen L, Capone DL, Nicholson EL, Jeffery DW.
    Food Chem; 2019 Oct 15; 295():637-645. PubMed ID: 31174806
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  • 12. Evaluation of key odorants in sauvignon blanc wines using three different methodologies.
    Benkwitz F, Nicolau L, Lund C, Beresford M, Wohlers M, Kilmartin PA.
    J Agric Food Chem; 2012 Jun 27; 60(25):6293-302. PubMed ID: 22663147
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  • 13. The influence of yeast on the aroma of Sauvignon Blanc wine.
    Swiegers JH, Kievit RL, Siebert T, Lattey KA, Bramley BR, Francis IL, King ES, Pretorius IS.
    Food Microbiol; 2009 Apr 27; 26(2):204-11. PubMed ID: 19171264
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  • 15. Effect of skin contact and pressure on the composition of Sauvignon Blanc must.
    Maggu M, Winz R, Kilmartin PA, Trought MC, Nicolau L.
    J Agric Food Chem; 2007 Dec 12; 55(25):10281-8. PubMed ID: 18020411
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  • 16. Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.
    Masneuf-Pomarède I, Mansour C, Murat ML, Tominaga T, Dubourdieu D.
    Int J Food Microbiol; 2006 May 01; 108(3):385-90. PubMed ID: 16524635
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  • 17. Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine.
    Martin D, Grose C, Fedrizzi B, Stuart L, Albright A, McLachlan A.
    Food Chem; 2016 Nov 01; 210():640-7. PubMed ID: 27211692
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  • 18. Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen.
    Ugliano M, Kwiatkowski M, Vidal S, Capone D, Siebert T, Dieval JB, Aagaard O, Waters EJ.
    J Agric Food Chem; 2011 Mar 23; 59(6):2564-72. PubMed ID: 21332202
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  • 19. The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains.
    Casu F, Pinu FR, Fedrizzi B, Greenwood DR, Villas-Boas SG.
    FEMS Yeast Res; 2016 Aug 23; 16(5):. PubMed ID: 27364827
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  • 20. Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine.
    Olejar KJ, Fedrizzi B, Kilmartin PA.
    Food Chem; 2015 Sep 15; 183():181-9. PubMed ID: 25863627
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