Research graph
References from Influence of packaging and aging on the red wine volatile composition and sensory attributes. Local targets link to admitted publications; unresolved targets remain external evidence.
Migration of phenolic compounds from different cork stoppers to wine model solutions: antioxidant and biological relevance
10.1007/s00217-014-2292-y · 2014 · External reference
On the origin of free and bound staling aldehydes in beer
10.1021/jf303670z · 2012 · External reference
Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines
10.1016/j.talanta.2012.08.028 · 2012 · External reference
Biogeneration of C13 norisoprenoid compounds: experiments supportive for an apo.carotenoid pathway in grapevines
10.1016/s0003-2670(01)01589-6 · 2002 · External reference
Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet franc wines
10.1021/jf803720k · 2009 · External reference
Volatile components
2012 · External reference
An assessment of the role played by some oxidation-related aldehydes in wine aroma
10.1021/jf062432k · 2007 · External reference
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines
10.1021/jf0350820 · 2004 · External reference
Analysis: occurrence and potential sensory significance of aliphatic aldehydes in white wines
10.1016/j.foodchem.2011.01.133 · 2011 · External reference
Wine
1991 · External reference
Quantitative determination of the odorants of young red wines from different grape varieties
10.1002/1097-0010(20000901)80:11<1659::aid-jsfa693>3.0.co;2-6 · 2000 · External reference
Monitoring of the principal carbonyl compounds involved in malolactic fermentation of wine by solid-phase microextraction and positive ion chemical ionization GC/MS analysis
10.1002/jms.928 · 2005 · External reference
Changes on enological parameters of white wine packaged in bag-in-box during secondary shelf life
10.1111/j.1750-3841.2009.01316.x · 2009 · External reference
The influence of packaging on wine composition
10.1016/j.foodcont.2011.06.003 · 2012 · External reference
Wine bottle closures: physical characteristics and effect on composition and sensory properties of a Semillon wine. 1. Performance up to 20 months post-bottling
10.1111/j.1755-0238.2001.tb00196.x · 2001 · External reference
Quantitation and sensory studies of character impact odorants of different white wine varieties
10.1021/jf970280a · 1997 · External reference
The combined effects of storage temperature and packaging on the sensory, chemical: and physical properties of a Cabernet Sauvignon wine
10.1021/jf3051736 · 2013 · External reference
The combined effects of storage temperature and packaging type on the sensory and chemical properties of Chardonnay
10.1021/jf302910f · 2012 · External reference
Wine oxidation and the role of cork
10.1080/10408390802248585 · 2010 · External reference
Sorption and diffusion properties of volatile phenols into cork
10.1016/j.foodchem.2010.03.089 · 2010 · External reference
Understanding and controlling non-enzymatic wine oxidation
2010 · External reference
Yeast and its importance to wine aroma. A review
2000 · External reference
Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life
10.1021/jf200759d · 2011 · External reference
Diffusion of oxygen in cork
10.1021/jf204655c · 2012 · External reference
Monoterpenes in grape juice and wines
10.1016/s0021-9673(99)01342-4 · 2000 · External reference
New family of bluish pyroanthocyanins
10.1155/s1110724304404033 · 2004 · External reference
Volatile Components of cork used for production of wine stoppers
10.5344/ajev.1994.45.4.401 · 1994 · External reference
Optimization of the HS-SPME-GC-IT/MS method using a central composite design for volatile carbonyl compounds determination in beers
10.1016/j.talanta.2013.09.027 · 2013 · External reference
Carotenoid profile in grapes related to aromatic compounds in wines from Douro region
10.1111/j.1365-2621.2006.tb12398.x · 2006 · External reference
Volatile compounds and wine aging
2009 · External reference
Decrease of wine volatile aroma esters by oxidation
2013 · External reference
Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration
10.1016/s0308-8146(03)00282-6 · 2004 · External reference
Multivariate analysis of volatile compounds detected by headspace solid-phase microextraction/gas chromatography: a tool for sensory classification of cork stoppers
10.1016/j.foodchem.2010.12.057 · 2011 · External reference
Volatile esters hydrolysis or formation during storage of model solutions and wines
10.1021/jf60231a021 · 1980 · External reference
Wine aroma
10.1007/bf01941764 · 1986 · External reference
Effect of packaging material on enological parameters and volatile compounds of dry white wine
10.1016/j.foodchem.2013.11.136 · 2014 · External reference
Scalping of flavours in packaged foods
10.1111/j.1541-4337.2007.00014.x · 2007 · External reference
Nor-isoprenoids profile during port wine ageing−influence of some technological parameters
10.1016/j.aca.2003.12.027 · 2004 · External reference
Cork: properties: capabilities and applications
10.1179/174328005x41168 · 2005 · External reference
The impact of closure type and storage conditions on the composition, colour and flavor properties of a Riesling and a wooded Chardonnay wine during five years storage
10.1111/j.1755-0238.2005.tb00036.x · 2005 · External reference
Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine
10.1016/j.foodchem.2015.03.013 · 2015 · External reference
Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability
10.1021/jf049178l · 2004 · External reference
Characterization of the volatile profile of Pinotage wines through comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometric (GC×GC-TOFMS)
10.1016/j.foodchem.2010.11.157 · 2011 · External reference
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine
10.1016/j.foodres.2014.02.002 · 2014 · External reference
Unresolved reference
2002 · External reference
