Detalhe da pesquisa
1.
Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.
Food Microbiol
; 92: 103577, 2020 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-32950161
2.
Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability.
Food Microbiol
; 87: 103379, 2020 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-31948620
3.
A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines.
J Agric Food Chem
; 55(9): 3605-12, 2007 May 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-17394344
4.
Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits.
Food Chem
; 203: 41-48, 2016 Jul 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-26948587
5.
Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels.
J Chromatogr A
; 1442: 26-32, 2016 Apr 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-26971020
6.
Quantitative solid phase microextraction--gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine.
Anal Chim Acta
; 813: 63-9, 2014 Feb 27.
Artigo
em Inglês
| MEDLINE | ID: mdl-24528661
7.
Characterization of fruity aroma modifications in red wines during malolactic fermentation.
J Agric Food Chem
; 60(50): 12371-83, 2012 Dec 19.
Artigo
em Inglês
| MEDLINE | ID: mdl-23163662