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1. Verification of the selectivity of a liquid chromatography method for determination of stilbenes and flavonols in red wines by mass spectrometry

作者： Letícia F. da Silva ; Celito C. Guerra ; Alana Foresti ; Ana M. Bergold

关键词：Bioactive phenols ; Red wine ; Liquid chromatography ; Mass spectrometry ; Validation

刊名：Chemical Papers

出版年：2017

2. Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes

作者： Andrea Caridi ; Alessandra De Bruno…

关键词：Low pigmented grapes ; Phenolics ; Quality enhancing ; Selected yeast ; Wine

刊名：European Food Research and Technology

出版年：2017

3. Treatment by fining agents of red wine affected by phenolic off-odour

作者： Maria Tiziana Lisanti ; Angelita Gambuti…

关键词：Wine fining ; Brettanomyces4 ; Ethylphenol ; Phenolic off ; odour ; Charcoal ; Polyvinyl polypyrrolidone (PVPP)

刊名：European Food Research and Technology

出版年：2017

4. Volatile composition and sensory profile of wines obtained from partially defoliated vines: the case of Nero di Troia wine

作者： Antonietta Baiano ; Annalisa Mentana…

关键词：Defoliation ; Organoleptic characteristics ; Red wines ; Volatile compounds

刊名：European Food Research and Technology

出版年：2017

5. Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines

作者： Francesca Patrignani ; Chiara Montanari ; Diana I. Serrazanetti…

关键词：Biogenic amines ; Grape microbial population ; Spontaneous fermentation ; Sustainable winemaking

刊名：Annals of Microbiology

出版年：2017

6. Impact of sequential co-culture fermentations on flavour characters of Solaris wines

作者： Jing Liu ; Nils Arneborg ; Torben Bo Toldam-Andersen…

关键词：Sequential fermentation ; Non ; Saccharomyces ; Cool ; climate grape cultivar ; White wine ; Volatile compounds ; Sensory evaluation

刊名：European Food Research and Technology

出版年：2017

7. Determination of Metals and Metalloids in Wine Using Inductively Coupled Plasma Optical Emission Spectrometry and Mini-torch

作者： Anetta Zioła-Frankowska ; Marcin Frankowski

关键词：Wine ; Inductively coupled plasma (ICP) ; Optical emission spectrometry (OES) ; Low gas flow ; Multielement analysis ; Food analysis ; Food composition

刊名：Food Analytical Methods

出版年：2017

8. Determination of Antioxidant Capacity of Chinese Rice Wine and Zhuyeqing Liquor Using Nanoparticle-Based Colorimetric Methods

作者： Zhengzong Wu ; Enbo Xu ; Jingpeng Li ; Jie Long ; Aiquan Jiao…

关键词：Chinese rice wine ; Zhuyeqing liquor ; Antioxidant capacity ; Nanoparticles ; Spectrophotometric methods ; UV ; Vis spectra

刊名：Food Analytical Methods

出版年：2017

9. Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars

作者： Nilgün H. Budak

关键词：Cherry vinegar ; ORAC ; TEAC ; Antioxidant ; Phenolic substances ; Chlorogenic acid

刊名：Journal of Food Science and Technology

出版年：2017

10. Lactic acid bacteria communities in must, alcoholic and malolactic Tempranillo wine fermentations, by culture-dependent and culture-independent methods

作者： Lucía González-Arenzana ; Pilar Santamaría…

关键词：Lactic acid bacteria ; DGGE ; O. oeni alleles ; Distribution ; Ecology

刊名：European Food Research and Technology

出版年：2017

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