has been cited by the following article(s):
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[1]
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Non-Thermal and Thermal Physical Procedures—Optimistic Solutions in the Winemaking Industry
Applied Sciences,
2024
DOI:10.3390/app14177537
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[2]
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Olfactometric and sensory evaluation of red wines subjected to ultrasound or microwaves during their maceration or ageing stages
LWT,
2021
DOI:10.1016/j.lwt.2021.111228
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[3]
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Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines
Food Research International,
2021
DOI:10.1016/j.foodres.2021.110697
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[4]
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Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines
Food Research International,
2021
DOI:10.1016/j.foodres.2021.110697
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[5]
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Olfactometric and sensory evaluation of red wines subjected to ultrasound or microwaves during their maceration or ageing stages
LWT,
2021
DOI:10.1016/j.lwt.2021.111228
|
|
|
|
|
[6]
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Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines
Food Research International,
2021
DOI:10.1016/j.foodres.2021.110697
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[7]
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Olfactometric and sensory evaluation of red wines subjected to ultrasound or microwaves during their maceration or ageing stages
LWT,
2021
DOI:10.1016/j.lwt.2021.111228
|
|
|
|
|
[8]
|
Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines
Food Research International,
2021
DOI:10.1016/j.foodres.2021.110697
|
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