Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

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The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine Comparative characterization of volatile profiles of French, Italian, Spanish, and Polish red wines using headspace solid-phase microextraction/gas chromatography-mass spectrometry

P2860

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Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

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im April 2015 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована у квітні 2015

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Phenolic Substances, Flavor Co ...... Romanian Wine Grape Varieties

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Phenolic Substances, Flavor Co ...... Romanian Wine Grape Varieties

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Phenolic Substances, Flavor Co ...... Romanian Wine Grape Varieties

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Phenolic Substances, Flavor Co ...... Romanian Wine Grape Varieties

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Phenolic Substances, Flavor Co ...... Romanian Wine Grape Varieties

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Phenolic Substances, Flavor Co ...... Romanian Wine Grape Varieties

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P1476

Phenolic Substances, Flavor Co ...... Romanian Wine Grape Varieties

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P2093

Delia Elena Urcan

http://www.w3.org/2001/XMLSchema#string

Fabrizio Torchio

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Mihai-Lucian Lung

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Nastasia Pop

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P2860

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas.

Variability in chemical composition of Vitis vinifera cv Mencía from different geographic areas and vintages in Ribeira Sacra (NW Spain).

Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds.

Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening.

Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments.

CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties.

Anatomical, histological, and histochemical changes in grape seeds from Vitis vinifera L. cv Cabernet franc during fruit development.

Effect of fining on the colour and pigment composition of young red wines.

Varietal relationship between instrumental skin hardness and climate for grapevines (Vitis vinifera L.).

Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile

P304

76-98

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P31

scholarly article

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10.1080/10942912.2015.1019626

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P433

http://www.w3.org/2001/XMLSchema#string

P478

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P50

Simone Giacosa

Susana Río Segade

Luca Rolle

Alessandra Ferrandino

Simone Vincenzi

P577

2015-04-14T00:00:00Z

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Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

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P2860

P2860

Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

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