Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Quantitative determination of the odorants of young red wines from different grape varieties

Vicente Ferreira, Ricardo L�pez, Juan Cacho · Journal of the Science of Food and Agriculture · 2000 · 1.1K citations · Full text

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Wine aroma

A. Rapp, H. Mandery · Cellular and Molecular Life Sciences · 1986 · 453 citations

Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds

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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 · 195 citations

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Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains

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Life Sciences, Biochemistry, Microbiology +16