Open Access
Issue
BIO Web Conf.
Volume 9, 2017
40th World Congress of Vine and Wine
Article Number 04001
Number of page(s) 6
Section Wine and Society
DOI https://doi.org/10.1051/bioconf/20170904001
Published online 04 July 2017
  • Angulo O., Fidelibus M.W. and Heymann H., Grape cultivar and drying method affect sensory characteristics. J Sci Food Agric 87 , 865–870 (2007) [Google Scholar]
  • Barbanti D., Mora B., Ferrarini R., Tornielli G.B. and Cipriani M., 2008. Effect of various thermohygrometric conditions on the withering kinetics of grapes used for the production of “Amarone” and “Recioto” wines. J. Food Eng. 85 , 350--358 [Google Scholar]
  • Belfrage N. e Loftus S., Dried grapes: the classic wines of antiquity, journal of wine research 4 (3), 205–225 (1993) [Google Scholar]
  • Bellincontro A., De Santis D., Botondi R., Villa L., Mencarelli F., Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia,Trebbiano and Sangiovese grapes forwineproduction.JSciFoodAgric 84 , 1791–1800 (2004) [Google Scholar]
  • Bellincontro A., Nicoletti I., Valentini M., Tomas A., De Santis D., Corradini D., et al., Integration of nondestructive techniques with destructive analyses to study postharvest water stress of winegrapes. Am. J. Enol. Vitic 60 , 57–65 (2009) [Google Scholar]
  • Borsa D. e Di Stefano R., Evoluzione dei polifenoli durante l'appassimento di uve a frutto colorato. Riv Vitic Enol 53 , 25–35 (2000) [Google Scholar]
  • Doneche B.J. Botrytized wines. In Graham H. Fleet (ed.), wine microbiology and biotechnology (pp. 327–351). Sidney: Taylor & Francis Inc. (1993) [Google Scholar]
  • Frangipane M.T., Ceccarelli A., Mencarelli F. and Anelli G-, Study of phenolic compounds in Aleatico grapes dried in a forced air tunnel. ItalJFoodSci 19 , 203–206 (2007) [Google Scholar]
  • Gabas A.L., Menegalli F.C. and Telis-Romero J., Effect of chemical pretreatment on the physical properties of dehydrated grapes. Dry Technol 17 , 1215–1226 (1999) [CrossRef] [Google Scholar]
  • Genovese A., Gambuti A., Piombino P. and Moio L. Sensory properties and aroma compounds of sweet Fiano wine. Food Chem. 103 , 1228–1236 (2007) [Google Scholar]
  • Guarrera N., Campisi S. and Asmundo C.N., 2005. Identification of the odorants of two Passito wines by gas chromatography-olfactometryand sensory analysis. Am. J. Enol. Vitic. 56 , 394--399 [Google Scholar]
  • Pangavhane D.R. and Sawhney R.L., Review of research and development work on solar dryers for grape drying. Energ Convers Manage 43 , 45–61 (2002) [CrossRef] [Google Scholar]
  • Rolle, L., Torchio, F., Giacosa, S. and Gerbi, V. (2009), Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process. J. Sci. Food Agric. 89 , 1973–1980 [Google Scholar]
  • Scienza A., Atlante dei Vini Passiti Italiani, Gribaudo, Savignano (CN), Italy (2006) [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.