Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood

Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines

Ana Escudero, Laura Fariña, Juan Cacho et al. · Journal of Agricultural and Food Chemistry · 2007 · 589 citations

Agriculture, Chemistry, Food Science +17

Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection

Ricardo López, Margarita Aznar, Juan Cacho et al. · Journal of Chromatography A · 2002 · 498 citations

Agriculture, Chemistry, Food Science +17

Synthesis of volatile phenols by Saccharomyces cerevisiae in wines

Pascal Chatonnet, Denis Dubourdieu, Jean‐Noël Boidron et al. · Journal of the Science of Food and Agriculture · 1993 · 268 citations

Agriculture, Biochemistry, Enology +17

Fast analysis of important wine volatile compounds

Catalina Ortega, Ricardo López, Juan Cacho et al. · Journal of Chromatography A · 2001 · 260 citations

Agriculture, Chemistry, Food Science +14

Prediction of the Wine Sensory Properties Related to Grape Variety from Dynamic-Headspace Gas Chromatography−Olfactometry Data

Vicente Ferreira, Ana Escudero, Juan Cacho · Journal of Agricultural and Food Chemistry · 2005 · 208 citations

Agriculture, Enology, Food Science +17