Wine vinegar: technology, authenticity and quality evaluation

Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics)

Ioannis S. Arvanitoyannis · Trends in Food Science & Technology · 1999 · 255 citations

Agriculture, Food Science, Viticulture +12

Food flavors, ingredients and composition

Trends in Food Science & Technology · 1994 · 136 citations

Agriculture, Food Science, Nutritional Sciences +12

Potent Aroma Compounds of Two Red Wine Vinegars

Marielle Charles, Bertrand Martin, Christian Giniès et al. · Journal of Agricultural and Food Chemistry · 1999 · 112 citations

Agriculture, Enology, Food Science +17

Development of Thermotolerant Acetic Acid Bacteria Useful for Vinegar Fermentation at Higher Temperatures

Akihiko Saeki, Gunjana Theeragool, Kazunobu Matsushita et al. · Bioscience Biotechnology and Biochemistry · 1997 · 109 citations · Full text

Life Sciences, Biochemistry, Microbiology +17

Sherry wine vinegars: phenolic composition changes during aging

M. Carmen García-Parrilla, Francisco J. Heredia, Ana M. Troncoso · Food Research International · 1999 · 92 citations

Agriculture, Enology, Viticulture +14