Biodiversity of Yeast Species Isolated During Spontaneous Fermentation: Influence of Grape Origin, Vinification Conditions, and Year of Study. [PDF]
MicroorganismsBenito-Castellanos A +5 more
europepmc +1 more source
Consumer Language-Based Sensory Descriptor Extraction and Volatile-Sensory Associations in Aged Light Flavor Baijiu. [PDF]
J Food SciLiao S +7 more
europepmc +1 more source
Multi-factor analysis of the quality of cellar mud of Luzhou-flavor liquor in Yibin production area. [PDF]
Food Sci NutrHan B +7 more
europepmc +1 more source
Application of an improved analytical protocol for the evaluation of biogenic amines in wines produced in the Canary Islands. [PDF]
Food Chem XFernández-Casanova C +4 more
europepmc +1 more source
Precision Enology Strategies to Enhance the Quality of Red Wine Color: The Synergistic Effect of pH and Selected Exogenous Grape Seed Tannins. [PDF]
FoodsRicci A +4 more
europepmc +1 more source
How Closures Shape Red Wine Characteristics for Medium-Term Storage: Contributions to Explain Orthonasal and Retronasal Perception. [PDF]
FoodsMota J +5 more
europepmc +1 more source
Modulating the Chemical and Sensory Profile of Avgoustiatis Grapes (<i>Vitis Vinifera</i> L.) and Wines: The Impact of Irrigation and Post-Harvest Dehydration Under Extreme Mediterranean Thermal Stress. [PDF]
FoodsLola D +8 more
europepmc +1 more source