The effect of heat and light on the composition of some volatile compounds in wine

Wine aroma

A. Rapp, H. Mandery · Cellular and Molecular Life Sciences · 1986 · 450 citations

Volatile ester hydrolysis or formation during storage of model solutions and wines

David D. Ramey, C. S. Ough · Journal of Agricultural and Food Chemistry · 1980 · 193 citations

Engineering, Food Analysis, Altmetric Attention Score +18

Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process

Vicente Ferreira, Ana Escudero, Purificación Fernández et al. · Zeitschrift für Lebensmittel-Untersuchung und -Forschung. B, Referate und Lebensmittelrecht · 1997 · 105 citations

Influence of storage temperature on the volatile compounds of young white wines

M.S. Pérez-Coello, M.A. González‐Viñas, Emilia García Romero et al. · Food Control · 2003 · 96 citations

Food Chemistry, Volatile Compounds, Storage Temperature +2

Influence of Storage Conditions on the Formation of Some Volatile Compounds in White Fortified Wines (<i>Vins doux Naturels</i>) during the Aging Process

Isabelle Cutzach, Pascal Chatonnet, Denis Dubourdieu · Journal of Agricultural and Food Chemistry · 2000 · 68 citations

Shelf Life, Organic Chemistry, Chemistry +16