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Refinado por: Nome da Publicação: Journal Of Agricultural And Food Chemistry remover assunto: Wines And Vinegars remover
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1
Red-Color Related Phenolic Composition of Garnacha Tintorera (Vitis vinifera L.) Grapes and Red Wines
Red-Color Related Phenolic Composition of Garnacha Tintorera (Vitis vinifera L.) Grapes and Red Wines
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Red-Color Related Phenolic Composition of Garnacha Tintorera (Vitis vinifera L.) Grapes and Red Wines

Castillo-Muñoz, Noelia ; Fernández-González, Mónica ; Gómez-Alonso, Sergio ; García-Romero, Esteban ; Hermosín-Gutiérrez, Isidro

Journal of agricultural and food chemistry, 2009-09, Vol.57 (17), p.7883-7891 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke
Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke
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Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke

Kennison, Kristen R ; Gibberd, Mark R ; Pollnitz, Alan P ; Wilkinson, Kerry L

Journal of agricultural and food chemistry, 2008-08, Vol.56 (16), p.7379-7383 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)
Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)
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Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

Kalua, Curtis M ; Boss, Paul K

Journal of agricultural and food chemistry, 2009-05, Vol.57 (9), p.3818-3830 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Flavonol Profiles of Vitis vinifera Red Grapes and Their Single-Cultivar Wines
Flavonol Profiles of Vitis vinifera Red Grapes and Their Single-Cultivar Wines
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Flavonol Profiles of Vitis vinifera Red Grapes and Their Single-Cultivar Wines

Noelia, C-M ; Sergio, G-A ; Esteban, G-R ; Isidro, H-G

Journal of agricultural and food chemistry, 2007-02, Vol.55 (3), p.992-1002 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties
Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties
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Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

Segurel, Marie A ; Razungles, Alain J ; Riou, Christophe ; Salles, Myriam ; Baumes, Raymond L

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.7084-7093 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Behavior of 3‑Isobutyl-2-hydroxypyrazine (IBHP), a Key Intermediate in 3‑Isobutyl-2-methoxypyrazine (IBMP) Metabolism, in Ripening Wine Grapes
Behavior of 3‑Isobutyl-2-hydroxypyrazine (IBHP), a Key Intermediate in 3‑Isobutyl-2-methoxypyrazine (IBMP) Metabolism, in Ripening Wine Grapes
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Behavior of 3‑Isobutyl-2-hydroxypyrazine (IBHP), a Key Intermediate in 3‑Isobutyl-2-methoxypyrazine (IBMP) Metabolism, in Ripening Wine Grapes

Harris, Sarah A ; Ryona, Imelda ; Sacks, Gavin L

Journal of agricultural and food chemistry, 2012-12, Vol.60 (48), p.11901-11908 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
Effect of Flash Release Treatment on Phenolic Extraction and Wine Composition
Effect of Flash Release Treatment on Phenolic Extraction and Wine Composition
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Effect of Flash Release Treatment on Phenolic Extraction and Wine Composition

Morel-Salmi, Cécile ; Souquet, Jean-Marc ; Bes, Magali ; Cheynier, Véronique

Journal of agricultural and food chemistry, 2006-06, Vol.54 (12), p.4270-4276 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke
Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke
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Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke

Hayasaka, Yoji ; Baldock, Gayle A ; Parker, Mango ; Pardon, Kevin H ; Black, Cory A ; Herderich, Markus J ; Jeffery, David W

Journal of agricultural and food chemistry, 2010-10, Vol.58 (20), p.10989-10998 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Changes in the Volatile Compound Production of Fermentations Made from Musts with Increasing Grape Content
Changes in the Volatile Compound Production of Fermentations Made from Musts with Increasing Grape Content
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Changes in the Volatile Compound Production of Fermentations Made from Musts with Increasing Grape Content

Keyzers, Robert A ; Boss, Paul K

Journal of agricultural and food chemistry, 2010-01, Vol.58 (2), p.1153-1164 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions
Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions
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Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions

Loscos, Natalia ; Hernandez-Orte, Purificacion ; Cacho, Juan ; Ferreira, Vicente

Journal of agricultural and food chemistry, 2007-08, Vol.55 (16), p.6674-6684 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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