Similar articles for PMID: 27132857

Year	Number of Results
1943	1
1947	1
1960	1
2001	2
2002	2
2003	3
2005	4
2006	4
2007	4
2008	4
2009	3
2010	3
2011	4
2012	9
2013	8
2014	6
2015	24
2016	31
2017	26
2018	33
2019	18
2020	18
2021	12
2022	12
2023	5
2024	0

1

Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.

Parish KJ, Herbst-Johnstone M, Bouda F, Klaere S, Fedrizzi B. Parish KJ, et al. Food Chem. 2016 Oct 1;208:326-35. doi: 10.1016/j.foodchem.2016.03.111. Epub 2016 Mar 30. Food Chem. 2016. PMID: 27132857

2

Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.

Patel P, Herbst-Johnstone M, Lee SA, Gardner RC, Weaver R, Nicolau L, Kilmartin PA. Patel P, et al. J Agric Food Chem. 2010 Jun 23;58(12):7280-8. doi: 10.1021/jf100200e. J Agric Food Chem. 2010. PMID: 20486689

3

Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.

Deed RC, Fedrizzi B, Gardner RC. Deed RC, et al. J Agric Food Chem. 2017 Oct 11;65(40):8902-8912. doi: 10.1021/acs.jafc.7b03229. Epub 2017 Oct 2. J Agric Food Chem. 2017. PMID: 28922915

4

Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes.

Geffroy O, Lopez R, Serrano E, Dufourcq T, Gracia-Moreno E, Cacho J, Ferreira V. Geffroy O, et al. Food Chem. 2015 Nov 15;187:243-53. doi: 10.1016/j.foodchem.2015.04.105. Epub 2015 Apr 23. Food Chem. 2015. PMID: 25977023

5

Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc.

Chen L, Capone DL, Nicholson EL, Jeffery DW. Chen L, et al. Food Chem. 2019 Oct 15;295:637-645. doi: 10.1016/j.foodchem.2019.05.126. Epub 2019 May 21. Food Chem. 2019. PMID: 31174806

6

Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines.

Allen T, Herbst-Johnstone M, Girault M, Butler P, Logan G, Jouanneau S, Nicolau L, Kilmartin PA. Allen T, et al. J Agric Food Chem. 2011 Oct 12;59(19):10641-50. doi: 10.1021/jf2018676. Epub 2011 Sep 8. J Agric Food Chem. 2011. PMID: 21854044

7

The influence of yeast on the aroma of Sauvignon Blanc wine.

Swiegers JH, Kievit RL, Siebert T, Lattey KA, Bramley BR, Francis IL, King ES, Pretorius IS. Swiegers JH, et al. Food Microbiol. 2009 Apr;26(2):204-11. doi: 10.1016/j.fm.2008.08.004. Epub 2008 Nov 5. Food Microbiol. 2009. PMID: 19171264

8

Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma.

Šuklje K, Antalick G, Buica A, Coetzee ZA, Brand J, Schmidtke LM, Vivier MA. Šuklje K, et al. Food Chem. 2016 Apr 15;197 Pt B:1073-84. doi: 10.1016/j.foodchem.2015.11.105. Epub 2015 Nov 26. Food Chem. 2016. PMID: 26675843

9

Evaluation of key odorants in sauvignon blanc wines using three different methodologies.

Benkwitz F, Nicolau L, Lund C, Beresford M, Wohlers M, Kilmartin PA. Benkwitz F, et al. J Agric Food Chem. 2012 Jun 27;60(25):6293-302. doi: 10.1021/jf300914n. Epub 2012 Jun 18. J Agric Food Chem. 2012. PMID: 22663147

10

Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.

Vararu F, Moreno-García J, Zamfir CI, Cotea VV, Moreno J. Vararu F, et al. Food Chem. 2016 Apr 15;197(Pt A):373-81. doi: 10.1016/j.foodchem.2015.10.111. Epub 2015 Nov 11. Food Chem. 2016. PMID: 26616963

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