Comparison of fortified , sfursat , and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero ( Vitis vinifera L.)

Structure and Properties of Wine Pigments and Tannins

Véronique Cheynier, Montserrat Dueñas, Erika Salas et al. · American Journal of Enology and Viticulture · 2006 · 511 citations · Full text

Agriculture, Biochemistry, Enology +17

Bitterness and astringency of flavan-3-ol monomers, dimers and trimers

Hanna Peleg, Karine Gacon, Pascal Schlich et al. · Journal of the Science of Food and Agriculture · 1999 · 386 citations

Agriculture, Food Science, Food Analysis +16

Sensory properties and aroma compounds of sweet Fiano wine

Alessandro Genovese, Angelita Gambuti, Paola Piombino et al. · Food Chemistry · 2006 · 220 citations

Agriculture, Enology, Food Science +16

Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC–MS

E. Sánchez‐Palomo, M. Consuelo Díaz‐Maroto, M.S. Pérez-Coello · Talanta · 2005 · 175 citations

Agriculture, Food Science, Plant Sciences +9

Anatomical, Histological, and Histochemical Changes in Grape Seeds from<i>Vitis vinifera</i>L. cv Cabernet franc during Fruit Development

Yves Cadot, Maria Teresa Miñana-Castelló, Michel Chevalier · Journal of Agricultural and Food Chemistry · 2006 · 156 citations

Life Sciences, Plant Biology, Plant Sciences +16