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 Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine

Pangzhen Zhang, Xiwen Wu, Sonja Needs, et al.
Frontiers in Chemistry 5 (2017)
DOI: 10.3389/fchem.2017.00048
See this article

Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard

Antonella Costantini, Maria Carla Cravero, Loretta Panero, et al.
Beverages 7 (2) 30 (2021)
DOI: 10.3390/beverages7020030
See this article

Effects of Ethanol on Flavor Perception in Alcoholic Beverages

Chelsea M. Ickes and Keith R. Cadwallader
Chemosensory Perception 10 (4) 119 (2017)
DOI: 10.1007/s12078-017-9238-2
See this article

Food Processing for Increased Quality and Consumption

Loredana Liguori, Paola Russo, Donatella Albanese and Marisa Di Matteo
Food Processing for Increased Quality and Consumption 347 (2018)
DOI: 10.1016/B978-0-12-811447-6.00012-6
See this article

Encapsulation of glucose oxidase in alginate hollow beads to reduce the fermentable sugars in simulated musts

Estefanía Ruiz, María D. Busto, Sonia Ramos-Gómez, et al.
Food Bioscience 24 67 (2018)
DOI: 10.1016/j.fbio.2018.06.004
See this article

Quality Control in the Beverage Industry

Brenda V. Canizo, Leticia B. Escudero, Roberto G. Pellerano and Rodolfo G. Wuilloud
Quality Control in the Beverage Industry 335 (2019)
DOI: 10.1016/B978-0-12-816681-9.00010-2
See this article

Honeycomb Texturing of Hierarchical Nanoflowers of WO3 as an Efficient Route to Improve Repeatability and Stability of Room Temperature Vapor Sensor

Sanghamitra Ghosal and Partha Bhattacharyya
IEEE Transactions on Device and Materials Reliability 20 (1) 84 (2020)
DOI: 10.1109/TDMR.2019.2960932
See this article

The use of glucose oxidase and catalase for the enzymatic reduction of the potential ethanol content in wine

Jessica Röcker, Matthias Schmitt, Ludwig Pasch, Kristin Ebert and Manfred Grossmann
Food Chemistry 210 660 (2016)
DOI: 10.1016/j.foodchem.2016.04.093
See this article

The aptitude of commercial yeast strains for lowering the ethanol content of wine

Vladimir S. Puškaš, Uroš D. Miljić, Jovana J. Djuran and Vesna M. Vučurović
Food Science & Nutrition 8 (3) 1489 (2020)
DOI: 10.1002/fsn3.1433
See this article

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Carminna Ottone, Oscar Romero, Carla Aburto, Andrés Illanes and Lorena Wilson
Comprehensive Reviews in Food Science and Food Safety 19 (2) 595 (2020)
DOI: 10.1111/1541-4337.12538
See this article

Saccharomyces cerevisiae and its industrial applications

Maria Parapouli, Anastasios Vasileiadi, Amalia-Sofia Afendra and Efstathios Hatziloukas
AIMS Microbiology 6 (1) 1 (2020)
DOI: 10.3934/microbiol.2020001
See this article

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Maria Carpena, Maria Fraga-Corral, Paz Otero, et al.
Foods 10 (1) 51 (2020)
DOI: 10.3390/foods10010051
See this article

Influence of Processing Parameters on Phenolic Compounds and Color of Cabernet Sauvignon Red Wine Concentrates Obtained by Reverse Osmosis and Nanofiltration

Ivana Ivić, Mirela Kopjar, Lidija Jakobek, et al.
Processes 9 (1) 89 (2021)
DOI: 10.3390/pr9010089
See this article

Production, Consumption, and Potential Public Health Impact of Low- and No-Alcohol Products: Results of a Scoping Review

Peter Anderson, Daša Kokole and Eva Jane Llopis
Nutrients 13 (9) 3153 (2021)
DOI: 10.3390/nu13093153
See this article

The production and application of enzymes related to the quality of fruit wine

Hua Yang, Guolin Cai, Jian Lu and Encarna Gómez Plaza
Critical Reviews in Food Science and Nutrition 61 (10) 1605 (2021)
DOI: 10.1080/10408398.2020.1763251
See this article

Investigating the effects of two volatile phenols on aroma perception of four red wine cultivars using Projective Mapping

Marianne McKay, Florian F. Bauer, Valeria Panzeri and Astrid Buica
Journal of Sensory Studies 36 (1) (2021)
DOI: 10.1111/joss.12616
See this article

Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon

Ivana Ivić, Mirela Kopjar, Vladimir Jukić, et al.
Molecules 26 (4) 874 (2021)
DOI: 10.3390/molecules26040874
See this article

Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition

Ivana Ivić, Mirela Kopjar, Jasmina Obhođaš, et al.
Membranes 11 (5) 320 (2021)
DOI: 10.3390/membranes11050320
See this article

Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris

María Laura Raymond Eder and Alberto Luis Rosa
Fermentation 7 (2) 87 (2021)
DOI: 10.3390/fermentation7020087
See this article

Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics

Faisal Eudes Sam, Teng-Zhen Ma, Rafia Salifu, Jing Wang, Yu-Mei Jiang, Bo Zhang and Shun-Yu Han
Foods 10 (10) 2498 (2021)
DOI: 10.3390/foods10102498
See this article

Non-Saccharomyces yeast for lowering wine alcohol levels: partial aeration versus standard conditions

Neil Jolly, Ngwekazi N Mehlomakulu, Stephan Nortje, Louisa Beukes, Justin Hoff, Mardé Booyse and Hüseyin Erten
FEMS Yeast Research 22 (1) (2022)
DOI: 10.1093/femsyr/foac002
See this article