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Showing posts with label Wine. Show all posts
Showing posts with label Wine. Show all posts
Wednesday, 23 June 2021

Metal and metalloid profile as a fingerprint for traceability of wines under any Galician protected designation of origin

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 Journal of Food Composition and Analysis, 102, 104043, 2021 Effective and cheap methods for detecting fraud and, guaranteeing wine authenti...
Sunday, 30 August 2020

Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

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Book Chapter in:  Winemaking - Stabilization, Aging Chemistry and Biochemistry DOI: 10.5772/intechopen.92973 Wine’s aroma is defined by vola...
Friday, 22 March 2019

Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines

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Int. J. Mol. Sci. 2019, 20(6), 1447 DOI: 10.3390/ijms20061447 The effect of fungicides on fermentation is of paramount importance...
Tuesday, 26 February 2019

Prediction Models to Control Aging Time in Red Wine

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Molecules 2019, 24(5), 826 DOI: 10.3390/molecules24050826 A combination of physical-chemical analysis has been used to monitor th...
Wednesday, 31 January 2018

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

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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...
Thursday, 15 June 2017

A critical review on the applications of artificial neural networks in winemaking technology

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Critical Reviews in Food Science and Nutrition http://dx.doi.org/10.1080/10408398.2015.1078277 Since their development in 1943, a...
Saturday, 20 February 2016

Dissipation of fungicides residues along winemaking, and their effects on fermentation and the volatile composition of wines

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Journal of Agricultural and Food Chemistry The effects of four fungicides commonly used for the control of fungal diseases in vines...
Wednesday, 21 October 2015

A Critical Review on the Applications of Artificial Neural Networks in Winemaking Technology

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Critical Reviews in Food Science and Nutrition DOI:10.1080/10408398.2015.1078277 Since their development in 1943, artificial neur...
Tuesday, 9 June 2015

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

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Critical Reviews in Food Science and Nutrition, 55(8), 2015, 1053-1073 DOI 10.1080/10408398.2012.680524 Dessert sweet wines from ...
Monday, 13 April 2015

Evaluation of the effect of fenhexamid and mepanipyrim in the volatile composition of Tempranillo and Graciano wines

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Food Research International Volume 71, May 2015, Pages 108–117 doi:10.1016/j.foodres.2015.02.025 Grapes from Vitis vinifera var...
Wednesday, 11 February 2015

Sweet, reinforced and fortified wines: grape biochemistry, technology and vinification

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Journal of Wine Research (2015) 26, 64-66 DOI:10.1080/09571264.2015.1009252
Sunday, 25 January 2015

Wine Aroma Compounds in Grapes: A Critical Review

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