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Items: 1 to 20 of 253

1.

Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.

Noguerol-Pato R, González-Álvarez M, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.

Food Chem. 2012 Oct 15;134(4):2313-25. doi: 10.1016/j.foodchem.2012.03.105. Epub 2012 Apr 2.

PMID:
23442690
2.

Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.

Figueiredo-González M, Cancho-Grande B, Simal-Gándara J.

Food Chem. 2013 Sep 1;140(1-2):217-24. doi: 10.1016/j.foodchem.2013.02.055. Epub 2013 Feb 24.

PMID:
23578636
3.

Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained.

Noguerol-Pato R, González-Álvarez M, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.

Food Chem. 2013 Aug 15;139(1-4):1052-61. doi: 10.1016/j.foodchem.2012.12.048. Epub 2013 Jan 17.

PMID:
23561209
4.

The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging.

Figueiredo-González M, Cancho-Grande B, Simal-Gándara J, Teixeira N, Mateus N, De Freitas V.

Food Chem. 2014;152:522-30. doi: 10.1016/j.foodchem.2013.12.018. Epub 2013 Dec 9.

PMID:
24444970
5.

Garnacha Tintorera-based sweet wines: detailed phenolic composition by HPLC/DAD-ESI/MS analysis.

Figueiredo-González M, Regueiro J, Cancho-Grande B, Simal-Gándara J.

Food Chem. 2014 Jan 15;143:282-92. doi: 10.1016/j.foodchem.2013.07.120. Epub 2013 Jul 31.

PMID:
24054241
6.

Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification.

González-Álvarez M, Noguerol-Pato R, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.

Food Chem. 2014 Feb 15;145:1021-30. doi: 10.1016/j.foodchem.2013.09.028. Epub 2013 Sep 13.

PMID:
24128579
7.

Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.

Barata A, Campo E, Malfeito-Ferreira M, Loureiro V, Cacho J, Ferreira V.

J Agric Food Chem. 2011 Mar 23;59(6):2543-53. doi: 10.1021/jf104141f. Epub 2011 Feb 24.

PMID:
21348497
8.

Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.

Yilmaztekin M, Kocabey N, Hayaloglu AA.

J Food Sci. 2015 Mar;80(3):C556-63. doi: 10.1111/1750-3841.12767. Epub 2015 Feb 9.

PMID:
25677953
9.

Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.

Reboredo-Rodríguez P, González-Barreiro C, Rial-Otero R, Cancho-Grande B, Simal-Gándara J.

Crit Rev Food Sci Nutr. 2015;55(8):1053-73. doi: 10.1080/10408398.2012.680524. Review.

PMID:
24915355
10.

Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.

García-Carpintero EG, Sánchez-Palomo E, Gómez Gallego MA, González-Viñas MA.

J Food Sci. 2011 Oct;76(8):C1169-80. doi: 10.1111/j.1750-3841.2011.02374.x.

PMID:
22417581
11.

Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.

Gómez García-Carpintero E, Gómez Gallego MA, Sánchez-Palomo E, González Viñas MA.

Food Chem. 2012 Sep 15;134(2):851-63. doi: 10.1016/j.foodchem.2012.02.194. Epub 2012 Mar 7.

PMID:
23107700
12.

Modulating the formation of Meili wine aroma by prefermentative freezing process.

Peng CT, Wen Y, Tao YS, Lan YY.

J Agric Food Chem. 2013 Feb 20;61(7):1542-53. doi: 10.1021/jf3043874. Epub 2013 Feb 11.

PMID:
23330536
13.

Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines.

Castillo-Muñoz N, Fernández-González M, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I.

J Agric Food Chem. 2009 Sep 9;57(17):7883-91. doi: 10.1021/jf9002736.

PMID:
19673489
14.

Analytical characterisation of Negroamaro red wines by "Aroma Wheels".

Capone S, Tufariello M, Siciliano P.

Food Chem. 2013 Dec 1;141(3):2906-15. doi: 10.1016/j.foodchem.2013.05.105. Epub 2013 Jun 4.

PMID:
23871040
15.

Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines.

Noguerol-Pato R, Fernández-Cruz T, Sieiro-Sampedro T, González-Barreiro C, Cancho-Grande B, Cilla-García DA, García-Pastor M, Martínez-Soria MT, Sanz-Asensio J, Simal-Gándara J.

J Agric Food Chem. 2016 Feb 17;64(6):1344-54. doi: 10.1021/acs.jafc.5b05187. Epub 2016 Feb 3.

PMID:
26808836
16.

Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition.

López de Lerma N, Peinado RA.

Int J Food Microbiol. 2011 Jan 31;145(1):342-8. doi: 10.1016/j.ijfoodmicro.2010.12.004. Epub 2010 Dec 15.

PMID:
21215485
17.

Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.

López de Lerma N, García-Martínez T, Moreno J, Mauricio JC, Peinado RA.

Food Chem. 2012 Dec 15;135(4):2445-52. doi: 10.1016/j.foodchem.2012.07.058. Epub 2012 Jul 20.

PMID:
22980827
18.

Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis.

Vilanova M, Campo E, Escudero A, Graña M, Masa A, Cacho J.

Anal Chim Acta. 2012 Mar 30;720:104-11. doi: 10.1016/j.aca.2012.01.026. Epub 2012 Jan 24.

PMID:
22365127
19.

Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis.

Xiao Z, Liu S, Gu Y, Xu N, Shang Y, Zhu J.

J Food Sci. 2014 Mar;79(3):C284-94. doi: 10.1111/1750-3841.12362. Epub 2014 Feb 24.

PMID:
24611827
20.

Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels.

Fernández de Simón B, Martínez J, Sanz M, Cadahía E, Esteruelas E, Muñoz AM.

Food Chem. 2014 Mar 15;147:346-56. doi: 10.1016/j.foodchem.2013.09.158. Epub 2013 Oct 9.

PMID:
24206729

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