The nose knows: influence of colour on perception of wine aroma

By Parr Wendy V.   Geoffrey White K.   Heatherbell David A.  

Journal of Wine Research, Vol. 14, Iss. 2-3, 2003-08 ,pp. : 79-101

Routledge Ltd

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Influence of Mannaproteins from Yeast on the Aroma Intensity of a Model Wine

By Lubbers S.   Voilley A.   Feuillat M.   Charpentier C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 2, 1994-04 ,pp. : 108-114

Academic Press

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The Effect of Glycerol on the Perceived Aroma of a Model Wine and a White Wine

By Lubbers S.   Verret C.   Voilley A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 4, 2001-06 ,pp. : 262-265

Academic Press

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Occurrence of ochratoxin A (OTA) in wines: influence of the type of wine and its geographical origin

By Otteneder H.   Majerus P.  

Food Additives and Contaminants, Vol. 17, Iss. 9, 2000-09 ,pp. : 793-798

Taylor & Francis Ltd

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Differentiation of co-winemaking wines by their aroma composition

By Lorenzo Cándida   Pardo Francisco   Zalacain Amaya   Alonso Gonzalo   Salinas M.  

European Food Research and Technology A, Vol. 227, Iss. 3, 2008-07 ,pp. : 777-787

Springer Publishing Company

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