Effect of certain treatments to prevent or partially reverse the pinking phenomenon in susceptible white wines
BIO Web Conf., 15 (2019) 02003
Published online: 2019-10-23
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):
Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines
Ena Bestulić, Sara Rossi, Tomislav Plavša, Ivana Horvat, Igor Lukić, Marijan Bubola, Anita Silvana Ilak Peršurić, Ana Jeromel and Sanja RadekaJournal of Food Composition and Analysis 109 104472 (2022)
https://doi.org/10.1016/j.jfca.2022.104472
187 (2022)
https://doi.org/10.1016/B978-0-12-823497-6.00024-7
https://doi.org/10.1002/9781118979082.ch5
Alternative Methods for Measuring the Susceptibility of White Wines to Pinking Alteration: Derivative Spectroscopy and CIEL*a*b* Colour Analysis
Fabrizio Minute, Federico Giotto, Luís Filipe-Ribeiro, Fernanda Cosme and Fernando M. NunesFoods 10 (3) 553 (2021)
https://doi.org/10.3390/foods10030553
Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics
Mario Gabrielli, Daniela Fracassetti, Elia Romanini, Donato Colangelo, Antonio Tirelli and Milena LambriFood Chemistry 348 128922 (2021)
https://doi.org/10.1016/j.foodchem.2020.128922
Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality
Daniela Fracassetti, Alessandra Di Canito, Rebecca Bodon, Natalia Messina, Ileana Vigentini, Roberto Foschino and Antonio TirelliTrends in Food Science & Technology 112 547 (2021)
https://doi.org/10.1016/j.tifs.2021.04.013