Chemical and sensory characterisation of sweet wines obtained by different techniques
Ciência Téc. Vitiv., 33 1 (2018) 15-30
Published online: 2018-04-25
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety ‘Hibernal’ as a Factor Determining the Method of Producing Straw Wines
Barbara Kowalczyk, Monika Bieniasz and Anna Kostecka-GugałaFoods 11 (7) 1027 (2022)
https://doi.org/10.3390/foods11071027
Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review
Giulia Scalzini, Simone Giacosa, Susana Río Segade, Maria Alessandra Paissoni and Luca RolleTrends in Food Science & Technology 116 545 (2021)
https://doi.org/10.1016/j.tifs.2021.08.004
Aroma of Icewine: A Review on How Environmental, Viticultural, and Oenological Factors Affect the Aroma of Icewine
Yue Ma, Yan Xu and Ke TangJournal of Agricultural and Food Chemistry 69 (25) 6943 (2021)
https://doi.org/10.1021/acs.jafc.1c01958
Combined indigenous yeast strains produced local wine from over ripen Cabernet Sauvignon grape in Xinjiang
Li-Xia Zhu, Guan-qun Wang and Amannisa AihaitiWorld Journal of Microbiology and Biotechnology 36 (8) (2020)
https://doi.org/10.1007/s11274-020-02831-4
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine
Barbara Simonato, Marilinda Lorenzini, Michela Cipriani, Fabio Finato and Giacomo ZapparoliFoods 8 (12) 642 (2019)
https://doi.org/10.3390/foods8120642