Results 201 to 210 of about 11,245 (223)

Evaluation of Key Odorants in Sauvignon Blanc Wines Using Three Different Methodologies

Journal of Agricultural and Food Chemistry, 2012
Laura Nicolau, Mark Wohlers, Paul A Kilmartin   +2 more
exaly  

Subregional survey of aroma compounds in Marlborough Sauvignon Blanc wines

Australian Journal of Grape and Wine Research, 2012
Paul A Kilmartin
exaly  

Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes

Food Chemistry, 2011
Aurélie Roland, Rémi Schneider, Florine Cavelier   +2 more
exaly  

Sauvignon Blanc

2019
openaire   +1 more source

From UVR8 to flavonol synthase: UV‐B‐induced gene expression in Sauvignon blanc grape berry

Plant, Cell and Environment, 2015
Linlin Liu, Christopher Winefield, Brian R Jordan   +2 more
exaly  

The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals

Food Quality and Preference, 2007
Wendy V Parr, James Green, K Geoffrey White   +2 more
exaly  

Can spectroscopy geographically classify Sauvignon Blanc wines from Australia and New Zealand?

Food Chemistry, 2011
Daniel Cozzolino
exaly  

Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines

Journal of Agricultural and Food Chemistry, 2017
Rebecca C Deed, Bruno Fedrizzi, Richard C Gardner   +2 more
exaly  

Evolution of S-Cysteinylated and S-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts

Journal of Agricultural and Food Chemistry, 2010
Aurélie Roland, Jérôme Vialaret, Rémi Schneider   +2 more
exaly  

Influence of fruit ripeness and juice chaptalisation on the sensory properties and degree of typicality expressed by Sauvignon Blanc wines from Marlborough, New Zealand

Australian Journal of Grape and Wine Research, 2011
M C T Trought, Michelle K Beresford, Mark Wohlers   +2 more
exaly