Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation

Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

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The estimation of carbohydrates in plant extracts by anthrone

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

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Yeast and bacterial modulation of wine aroma and flavour

Jan H. Swiegers, Eveline Bartowsky, Paul A. Henschke et al. · Australian Journal of Grape and Wine Research · 2005 · 1.1K citations · Full text

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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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