Research graph
References from Balancing acidity in low alcohol wines: effects of fermentation conditions, chemical modification, and yeast selection on consumer perception. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
External reference
Method 962.12 acidity (titratable) of wines
2023 · External reference
Unresolved reference
2026 · External reference
Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes
10.1016/j.foodchem.2024.138745 · 2024 · External reference
Protein haze formation in wines revisited. The stabilising effect of organic acids
10.1016/j.foodchem.2010.03.076 · 2010 · External reference
ORGANIC ACIDS CONCENTRATION IN WINE STOCKS AFTER Saccharomyces cerevisiae FERMENTATION
10.15407/biotech6.02.097 · 2013 · External reference
Unresolved reference
2013 · External reference
Unresolved reference
External reference
Selected non-saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
10.1016/j.fm.2010.12.001 · 2011 · External reference
Influence of titratable acidity and pH on intensity of sourness of citric, malic, tartaric, lactic and acetic acids solutions and on the overall acceptability of imitation apple juice
10.1016/s0315-5463(89)70300-x · 1989 · External reference
Examination of the relationships between original, real and apparent extracts, and alcohol in pilot plant and commercially produced beers
10.1002/j.2050-0416.2009.tb00387.x · 2009 · External reference
Unresolved reference
External reference
The relevant and complex role of ethanol in the sensory properties of model wines
10.20870/oeno-one.2024.58.3.7864 · 2024 · External reference
Selection and characterization of a patagonian Pichia kudriavzevii for wine deacidification
10.1111/jam.12547 · 2014 · External reference
Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation
10.1016/j.foodres.2022.112016 · 2022 · External reference
Associations between the sensory attributes and volatile composition of cabernet sauvignon wines and the volatile composition of the grapes used for their production
10.1021/jf103584u · 2011 · External reference
La Couleur Des Vins Rouges. 2e Partie: mesure, Origine et Interprétation
10.20870/oeno-one.1984.18.4.1744 · 1984 · External reference
Unresolved reference
External reference
Fermentation temperature modulates phosphatidylethanolamine and phosphatidylinositol levels in the cell membrane of Saccharomyces cerevisiae
10.1128/aem.01144-13 · 2013 · External reference
Unresolved reference
1973 · External reference
Unresolved reference
2025 · External reference
Consumer understanding of beer and wine body: an exploratory study of an ill-defined concept
10.1016/j.foodqual.2021.104383 · 2022 · External reference
Unresolved reference
External reference
Unresolved reference
External reference
Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
10.1080/16546628.2017.1361779 · 2017 · External reference
The influence of alcohol on the sensory perception of red wines
10.1016/j.foodqual.2012.08.013 · 2013 · External reference
Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences
10.1093/ajcn/81.1.330s · 2005 · External reference
Production of a low alcohol wine with pre-fermentation techniques
10.1016/j.fbio.2025.107863 · 2025 · External reference
Organic acids characterization: wines of pinot noir and juices of ‘bordeaux grape varieties
10.1016/j.jfca.2022.104745 · 2022 · External reference
Lactic acid bacteria in the quality improvement and depreciation of wine
10.1023/a:1002088931106 · 1999 · External reference
New estimates of the mean ethanol content of beer, wine, and spirits sold in the United States show a greater increase in per capita alcohol consumption than previous estimates
10.1111/acer.13958 · 2019 · External reference
Pyruvic acid and acetaldehyde production by different strains of saccharomyces cerevisiae: relationship with vitisin A and B formation in red wines
10.1021/jf0304167 · 2003 · External reference
Yeast influence on the formation of stable pigments in red winemaking
10.1016/j.foodchem.2015.11.026 · 2016 · External reference
Modeling of sweet, bitter and irritant sensations and their interactions elicited by model ice wines
10.1111/j.1745-459x.2006.00081.x · 2006 · External reference
Unresolved reference
1932 · External reference
Impact of harvest, extended maceration, and alcohol on sensory profiles of cabernet sauvignon wines
10.3390/beverages12030030 · 2026 · External reference
Characterization of varietal effects on the acidity and pH of grape berries for selection of varieties better adapted to climate change
10.3389/fpls.2024.1439114 · 2024 · External reference
10.1002/0470010398
10.1002/0470010398 · 2006 · External reference
Unresolved reference
2026 · External reference
A review of the effect of winemaking techniques on phenolic extraction in red wines
10.5344/ajev.2005.56.3.197 · 2005 · External reference
Genome-wide identification of genes involved in growth and fermentation activity at low temperature in Saccharomyces cerevisiae
10.1016/j.ijfoodmicro.2016.07.010 · 2016 · External reference
Bitter and sweet components of ethanol taste in humans
10.1016/s0376-8716(99)00149-0 · 2000 · External reference
Unresolved reference
External reference
Effect of different winemaking conditions on organic acids compounds of white wines
10.3390/foods10112569 · 2021 · External reference
Miniature fermentation method
10.1094/asbcj-2010-0929-01 · 2010 · External reference
Metabolic effects of elevated temperature on organic acid degradation in ripening Vitis vinifera fruit
10.1093/jxb/eru343 · 2014 · External reference
Unresolved reference
External reference
Discovering the influence of microorganisms on wine color
10.3389/fmicb.2021.790935 · 2021 · External reference
The impact of non-saccharomyces yeasts in the production of alcoholic beverages
10.1007/s00253-016-7941-6 · 2016 · External reference
Lachancea thermotolerans, the non-saccharomyces yeast that reduces the volatile acidity of wines
10.3390/fermentation4030056 · 2018 · External reference
Unresolved reference
External reference
Brewing calculations
1995 · External reference
Assessment of Florida blueberry wine packaged in glass bottles, cans, and plastic bottles throughout accelerated shelf-life testing
10.3390/beverages12060064 · 2026 · External reference
Flavour effects of ethanol in alcoholic beverages
1972 · External reference
Sourness-sweetness interactions in different media: white wine, ethanol and water
10.1111/j.1745-459x.2006.00085.x · 2006 · External reference
Investigating the role of tartaric acid in wine astringency
10.1016/j.foodchem.2022.134385 · 2023 · External reference
10.1002/0470010398
10.1002/0470010398 · ExternalCitation · doi-reference
Examination of the relationships between original, real and apparent extracts, and alcohol in pilot plant and commercially produced beers
10.1002/j.2050-0416.2009.tb00387.x · ExternalCitation · doi-reference
The impact of non-saccharomyces yeasts in the production of alcoholic beverages
10.1007/s00253-016-7941-6 · ExternalCitation · doi-reference
Production of a low alcohol wine with pre-fermentation techniques
10.1016/j.fbio.2025.107863 · ExternalCitation · doi-reference
Selected non-saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
10.1016/j.fm.2010.12.001 · ExternalCitation · doi-reference
Protein haze formation in wines revisited. The stabilising effect of organic acids
10.1016/j.foodchem.2010.03.076 · ExternalCitation · doi-reference
Yeast influence on the formation of stable pigments in red winemaking
10.1016/j.foodchem.2015.11.026 · ExternalCitation · doi-reference
Investigating the role of tartaric acid in wine astringency
10.1016/j.foodchem.2022.134385 · ExternalCitation · doi-reference
Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes
10.1016/j.foodchem.2024.138745 · ExternalCitation · doi-reference
The influence of alcohol on the sensory perception of red wines
10.1016/j.foodqual.2012.08.013 · ExternalCitation · doi-reference
Consumer understanding of beer and wine body: an exploratory study of an ill-defined concept
10.1016/j.foodqual.2021.104383 · ExternalCitation · doi-reference
Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation
10.1016/j.foodres.2022.112016 · ExternalCitation · doi-reference
Genome-wide identification of genes involved in growth and fermentation activity at low temperature in Saccharomyces cerevisiae
10.1016/j.ijfoodmicro.2016.07.010 · ExternalCitation · doi-reference
Organic acids characterization: wines of pinot noir and juices of ‘bordeaux grape varieties
10.1016/j.jfca.2022.104745 · ExternalCitation · doi-reference
Influence of titratable acidity and pH on intensity of sourness of citric, malic, tartaric, lactic and acetic acids solutions and on the overall acceptability of imitation apple juice
10.1016/s0315-5463(89)70300-x · ExternalCitation · doi-reference
Bitter and sweet components of ethanol taste in humans
10.1016/s0376-8716(99)00149-0 · ExternalCitation · doi-reference
Pyruvic acid and acetaldehyde production by different strains of saccharomyces cerevisiae: relationship with vitisin A and B formation in red wines
10.1021/jf0304167 · ExternalCitation · doi-reference
Associations between the sensory attributes and volatile composition of cabernet sauvignon wines and the volatile composition of the grapes used for their production
10.1021/jf103584u · ExternalCitation · doi-reference
Lactic acid bacteria in the quality improvement and depreciation of wine
10.1023/a:1002088931106 · ExternalCitation · doi-reference
Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
10.1080/16546628.2017.1361779 · ExternalCitation · doi-reference
Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences
10.1093/ajcn/81.1.330s · ExternalCitation · doi-reference
Metabolic effects of elevated temperature on organic acid degradation in ripening Vitis vinifera fruit
10.1093/jxb/eru343 · ExternalCitation · doi-reference
Miniature fermentation method
10.1094/asbcj-2010-0929-01 · ExternalCitation · doi-reference
New estimates of the mean ethanol content of beer, wine, and spirits sold in the United States show a greater increase in per capita alcohol consumption than previous estimates
10.1111/acer.13958 · ExternalCitation · doi-reference
Modeling of sweet, bitter and irritant sensations and their interactions elicited by model ice wines
10.1111/j.1745-459x.2006.00081.x · ExternalCitation · doi-reference
Sourness-sweetness interactions in different media: white wine, ethanol and water
10.1111/j.1745-459x.2006.00085.x · ExternalCitation · doi-reference
Selection and characterization of a patagonian Pichia kudriavzevii for wine deacidification
10.1111/jam.12547 · ExternalCitation · doi-reference
Fermentation temperature modulates phosphatidylethanolamine and phosphatidylinositol levels in the cell membrane of Saccharomyces cerevisiae
10.1128/aem.01144-13 · ExternalCitation · doi-reference
ORGANIC ACIDS CONCENTRATION IN WINE STOCKS AFTER Saccharomyces cerevisiae FERMENTATION
10.15407/biotech6.02.097 · ExternalCitation · doi-reference
La Couleur Des Vins Rouges. 2e Partie: mesure, Origine et Interprétation
10.20870/oeno-one.1984.18.4.1744 · ExternalCitation · doi-reference
The relevant and complex role of ethanol in the sensory properties of model wines
10.20870/oeno-one.2024.58.3.7864 · ExternalCitation · doi-reference
Discovering the influence of microorganisms on wine color
10.3389/fmicb.2021.790935 · ExternalCitation · doi-reference
Characterization of varietal effects on the acidity and pH of grape berries for selection of varieties better adapted to climate change
10.3389/fpls.2024.1439114 · ExternalCitation · doi-reference
Impact of harvest, extended maceration, and alcohol on sensory profiles of cabernet sauvignon wines
10.3390/beverages12030030 · ExternalCitation · doi-reference
Assessment of Florida blueberry wine packaged in glass bottles, cans, and plastic bottles throughout accelerated shelf-life testing
10.3390/beverages12060064 · ExternalCitation · doi-reference
Lachancea thermotolerans, the non-saccharomyces yeast that reduces the volatile acidity of wines
10.3390/fermentation4030056 · ExternalCitation · doi-reference
Effect of different winemaking conditions on organic acids compounds of white wines
10.3390/foods10112569 · ExternalCitation · doi-reference
A review of the effect of winemaking techniques on phenolic extraction in red wines
10.5344/ajev.2005.56.3.197 · ExternalCitation · doi-reference
