Concepedia

Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm

Jing Yee Chia, Shao‐Quan Liu

International Journal of Food Microbiology · 2013 · 67 citations · 34 references

DOI

Concepts

References

34

Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

H. Guth · Journal of Agricultural and Food Chemistry · 1997 · 1.2K citations

, , +17

Implications of nitrogen nutrition for grapes, fermentation and wine

Sally‐Jean Bell, Paul A. Henschke · Australian Journal of Grape and Wine Research · 2005 · 903 citations

, , +17

Handbook of food science, technology, and engineering

Choice Reviews Online · 2006 · 762 citations

, , +17

Gas Chromatography−Olfactometry and Chemical Quantitative Study of the Aroma of Six Premium Quality Spanish Aged Red Wines

Laura Culleré, Ana Escudero, Juan Cacho et al. · Journal of Agricultural and Food Chemistry · 2004 · 419 citations

, , +15

Sequential enzymic hydrolysis of potentially aromatic glycosides from grape

Ziya Günata, Sylvaine Bitteur, Jean‐Marc Brillouet et al. · Carbohydrate Research · 1988 · 305 citations

, , +14