Results 121 to 130 of about 27,530 (141)

Investigating the impact of regionality on the sensorial and chemical aging characteristics of Pinot noir grown throughout the U.S. West coast

Food Chemistry, 2021
Scott R Lafontaine, HIldegarde Heymann, Ron C Runnebaum   +2 more
exaly  

In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation

Food Research International, 2021
Leandro Dias Araujo, Wendy V Parr, Claire H Grose   +2 more
exaly  

Vineyard site impact on the elemental composition of Pinot noir wines

Food Chemistry, 2021
Ron C Runnebaum
exaly  

Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters

Food Research International, 2020
Wendy V Parr, Claire H Grose, Oliver Masters   +2 more
exaly  

Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product

Food Chemistry, 2016
Laura Culleré, Vicente Ferreira, Ana Escudero   +2 more
exaly  

Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition

Food Chemistry, 2015
Fang Yuan, Patricia A. Skinkis, Michael C Qian   +2 more
exaly  

Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes

Food Chemistry, 2016
Fang Yuan, Michael C Qian
exaly  

Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields

Food Chemistry, 2016
Sze Ying Leong, Indrawati Oey
exaly