Articles citing this article

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Cited article:

The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars

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Characterization of phenolic profile in dried grape skin of Vitis vinifera L. cv. Pinot Blanc with UHPLC-MS/MS and its development during ripening

E. Serni, S. Tomada, F. Haas and P. Robatscher
Journal of Food Composition and Analysis 114 104731 (2022)
https://doi.org/10.1016/j.jfca.2022.104731

Chemosensory Profile of South Tyrolean Pinot Blanc Wines: A Multivariate Regression Approach

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Development of a methodology to study typicity of PDO wines with professionals of the wine sector

Coline Leriche, Clara Molinier, Soline Caillé, Alain Razungles, Ronan Symoneaux and Cécile Coulon‐Leroy
Journal of the Science of Food and Agriculture 100 (10) 3866 (2020)
https://doi.org/10.1002/jsfa.10428

Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines

Gonzalo Garrido-Bañuelos, Jordi Ballester, Astrid Buica and Mihaela Mihnea
Foods 9 (8) 1107 (2020)
https://doi.org/10.3390/foods9081107