Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors
Author:
Affiliation:
1. Universidade Federal da Paraíba, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v38n2/0101-2061-cta-1678-457X04717.pdf
Reference39 articles.
1. Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel cultivars (Vitis labrusca).;Arcanjo N. M. O.;Food Science and Technology (Campinas),2015
2. Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity;Arcanjo N. M. O.;Food Science and Technology (Campinas),2017
3. Efeito da presença e concentração de compostos carbonílicos na qualidade de vinhos;Azevêdo L. C.;Quimica Nova,2007
4. Volatile composition and sensory profile of wines obtained from partially defoliated vines: the case of Nero di Troia wine;Baiano A.;European Food Research and Technology,2017
5. Flavour characterization of red wines by descriptive analysis and ESI mass spectrometry;Biasoto A. C. T.;Food Quality and Preference,2010
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4. Phenolic compounds are dependent on cultivation conditions in face of UV-C radiation in ‘Concord’ grape juices (Vitis labrusca);LWT;2022-01
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