Results 131 to 140 of about 27,530 (141)
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Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine

Food Chemistry, 2015
Jianqiang Song   +2 more
exaly  

Chemical consequences of extended maceration and post-fermentation additions of grape pomace in Pinot noir and Zinfandel wines from the Central Coast of California (USA)

Food Chemistry, 2019
L Federico Casasssa
exaly  

Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal

Food Chemistry, 2017
Patricia A. Skinkis, Michael C Qian
exaly  

Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality

Journal of Agricultural and Food Chemistry, 2020
Emma Sherman   +2 more
exaly  

Free amino acid profiles from ‘Pinot noir’ grapes are influenced by vine N-status and sample preparation method

Food Chemistry, 2010
Jungmin Lee, R Paul Schreiner
exaly  

Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine

Food Chemistry, 2008
James Kennedy   +2 more
exaly  

Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals

Food Quality and Preference, 2016
Dominique Valentin   +2 more
exaly  

Influence of grapevine leafroll associated viruses (GLRaV-2 and -3) on the fruit composition of Oregon Vitis vinifera L. cv. Pinot noir: Free amino acids, sugars, and organic acids

Food Chemistry, 2009
Jungmin Lee
exaly  

Gene expression in grapevine cultivars in response to Bois Noir phytoplasma infection

Plant Science, 2009
Enrico Francia   +2 more
exaly  

Odor Analysis of Pinot Noir Wines from Grapes of Different Maturities by a Gas Chromatography-Olfactometry Technique (Osme)

Journal of Food Science, 1992
exaly  
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