Volatile Compounds of a Traditional Thai Rice Wine

Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

Rafael A. Peinado, Juan Moreno · Food Chemistry · 2003 · 411 citations

Comparative Study, Aromatic Compounds, Young White Wines +1

Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

Mariska Lilly, Marius G. Lambrechts, Isak S. Pretorius · Applied and Environmental Microbiology · 2000 · 360 citations

Volatile composition of Baga red wine

Sı́lvia M. Rocha, Fanny Rodrigues, Paula Coutinho et al. · Analytica Chimica Acta · 2003 · 200 citations

Food Chemistry, Volatile Composition, Botany +6

Differences in concentration of principal volatile constituents in traditional Greek distillates

Anthi A. Apostolopoulou, A. I. Flouros, Panagiotis G. Demertzis et al. · Food Control · 2004 · 167 citations

Food Chemistry, Chemical Composition, Analytical Chemistry +5

Wine analysis and production

Ann C. Noble · Food Quality and Preference · 1996 · 162 citations

Production Planning, Productivity, Engineering +8