AA1: Grapes

Grupo de Investigaciones Agroambientales y Alimentarias

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Showing posts with label Grapes. Show all posts

Showing posts with label Grapes. Show all posts

Friday, 7 October 2022

The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures

Foods 2022, 11(19), 3117 The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red ta...

Sunday, 30 August 2020

Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

Book Chapter in: Winemaking - Stabilization, Aging Chemistry and Biochemistry DOI: 10.5772/intechopen.92973 Wine’s aroma is defined by vola...

Wednesday, 31 January 2018

Fungicide residues affect the sensory properties and flavonoid composition of red wine

Journal of Food Composition and Analysis, 66 (2018) 185-192 doi.org/10.1016/j.jfca.2017.12.021 The influence of four fungicide tre...

Tuesday, 9 June 2015

Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review

Critical Reviews in Food Science and Nutrition, 55(8), 2015, 1053-1073 DOI 10.1080/10408398.2012.680524 Dessert sweet wines from ...

Sunday, 25 January 2015

Wine Aroma Compounds in Grapes: A Critical Review

Critical Reviews in Food Science and Nutrition, 2015, 55(2), 202-218 Volatile organic compounds are vital to wine quality, determ...

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