Influence of two pressing processes on the quality of must in white wine productionDARIAS-MARTIN, Jacinto; DIAZ-GONZALEZ, Damian; DIAZ-ROMERO, Carlos et al.Journal of food engineering. 2004, Vol 63, Num 3, pp 335-340, issn 0260-8774, 6 p.Article

Impact odorants of Chardonnay dry white wine from Changli County (China)HUA LI; TAO, Yong-Sheng; HUA WANG et al.European food research & technology (Print). 2008, Vol 227, Num 1, pp 287-292, issn 1438-2377, 6 p.Article

Odorant active compounds in Amontillado wines obtained by combination of two consecutive ageing processesZEA, Luis; MOYANO, Lourdes; MEDINA, Manuel et al.European food research & technology (Print). 2008, Vol 227, Num 6, pp 1687-1692, issn 1438-2377, 6 p.Article

Use of feedback calibration to reduce the training time for wine panelsFINDLAY, Chris J; CASTURA, John C; SCHLICH, Pascal et al.Food quality and preference. 2006, Vol 17, Num 3-4, pp 266-276, issn 0950-3293, 11 p.Article

White Wine Induced Cardioprotection against Ischemia-Reperfusion Injury Is Mediated by Life Extending Akt/FOXO3a/NFκB Survival PathwayTHIRUNAVUKKARASU, Mahesh; VARMA PENUMATHSA, Suresh; MATHEWS SAMUEL, Samson et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 15, pp 6733-6739, issn 0021-8561, 7 p.Article

Phenolic compounds present in natural haze protein of Sauvignon white wineESTERUELAS, Mireia; KONTOUDAKIS, Nikolaos; GIL, Mariona et al.Food research international. 2011, Vol 44, Num 1, pp 77-83, issn 0963-9969, 7 p.Article

Proteins in white wines: Thermo-sensitivity and differential adsorbtion by bentoniteSAUVAGE, Francois-Xavier; BACH, Benoit; MOUTOUNET, Michel et al.Food chemistry. 2010, Vol 118, Num 1, pp 26-34, issn 0308-8146, 9 p.Article

Phenolic composition of white wines with a prefermentative maceration at experimental and industrial scaleHERNANZ, Dolores; RECAMALES, Angeles F; LOURDES GONZALEZ-MIRET, M et al.Journal of food engineering. 2007, Vol 80, Num 1, pp 327-335, issn 0260-8774, 9 p.Article

The effect of time and storage conditions on the phenolic composition and colour of white wineRECAMALES, Angeles F; SAYAGO, Ana; GONZALEZ-MIRET, M. Lourdes et al.Food research international. 2006, Vol 39, Num 2, pp 220-229, issn 0963-9969, 10 p.Article

Wine bottle colour and oxidative spoilage: Whole bottle light exposure experiments under controlled and uncontrolled temperature conditionsDIAS, Daniel A; CLARK, Andrew C; SMITH, Trevor A et al.Food chemistry. 2013, Vol 138, Num 4, pp 2451-2459, issn 0308-8146, 9 p.Article

Measurement of the colour of white and rosé wines in visual tasting conditionsSAENZ GAMASA, Carlos; HERNANDEZ, Begoña; DE SANTIAGO, Juan Vicente et al.European food research & technology (Print). 2009, Vol 229, Num 2, pp 263-276, issn 1438-2377, 14 p.Article

New Qualitative Approach in the Characterization of Antioxidants in White Wines by Antioxidant Free Radical Scavenging and NMR TechniquesOLIVEIRA, Carla M; FERREIRA, Antonio C. S; DE PINHO, Paula Guedes et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 21, pp 10326-10331, issn 0021-8561, 6 p.Article

Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc winesBAIANO, Antonietta; TERRACONE, Carmela; LONGOBARDI, Francesco et al.Food chemistry. 2012, Vol 135, Num 4, pp 2694-2701, issn 0308-8146, 8 p.Article

Effects of prefermentative skin contact conditions on colour and phenolic content of white winesGOMEZ-MIGUEZ, M; LOURDES GONZALEZ-MIRET, M; HERNANZ, Dolores et al.Journal of food engineering. 2007, Vol 78, Num 1, pp 238-245, issn 0260-8774, 8 p.Article

Influence of Yeast Mannoproteins in the Aroma Improvement of White WinesJUEGA, M; NUNEZ, Y. P; CARRASCOSA, A. V et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, M499-M504Article

Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle AgingLAVIGNE, Valérie; PONS, Alexandre; DARRIET, Philippe et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 8, pp 2688-2693, issn 0021-8561, 6 p.Article

Yeasts used to delay browning in white winesLOPEZ-TOLEDANO, Azahara; MAYEN, Manuel; MERIDA, Julieta et al.Food chemistry. 2006, Vol 97, Num 3, pp 498-504, issn 0308-8146, 7 p.Article

Les douceurs angevines du Layon = Angevin sweetnesses of LayonSMITH, M.Revue française d'oenologie. 1995, Vol 35, Num 154, pp 4-5, issn 0395-899XArticle

La désacidification biologique des vins blancs par les Schizosaccharomyces = White wines biological desacidification by SchizosaccharomycesCHARPENTIER, C; FEUILLAT, M; GERBAUX, V et al.Comptes rendus des séances de l'Académie d'agriculture de France. 1985, Vol 71, Num 4, pp 425-432, issn 0151-1335Article

A new method for the stabilization of white wine = Nouvelle méthode de stabilisation des vins blancsWEETALL, H. H; ZELKO, J. T; BAILEY, L. F et al.American journal of enology and viticulture. 1984, Vol 35, Num 4, pp 212-215, issn 0002-9254Article

Determination of mono-, di- and polyamines in foods using a single-column amino acid auto-analyzer = Dosage, en auto-analyseur d'acides aminés à une seule colonne, des mono-, di- et polyamines dans les produits alimentairesSAYEM-EL-DAHER, N; SIMARD, R. E; L'HEUREUX, L et al.Journal of chromatography. 1983, Vol 256, Num 2, pp 313-321, issn 0021-9673Article

Phenolic extraction curves for white wine aged in french and american oak barrels = Courbes d'extraction des composés phénoliques de vins blancs vieillis dans des fûts de chêne d'origine américaine ou françaiseROUS, C; ALDERSON, B.American journal of enology and viticulture. 1983, Vol 34, Num 4, pp 211-215, issn 0002-9254Article

Classification of wines according to type and region based on their composition = Classement des vins par types et par régions, par analyse de leur compositionMAARSE, H; SLUMP, P; TAS, A. C et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1987, Vol 184, Num 3, pp 198-203, issn 0044-3026Article

Uber Veränderungen der Aromastoffe während der Flaschenlagerung von Weissweinen der Rebsorte Riesling = Modifications des composés de la flaveur lors du stockage en bouteilles de vin blanc de la variété Riesling = Changes in aroma substances during the storage in bottles of white wines of the Riesling varietyRAPP, A; GUNTERT, M; ULLEMEYER, H et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1985, Vol 180, Num 2, pp 109-116, issn 0044-3026Article

Flavor description of white wine by expert and nonexpert wine consumers = Description de la flaveur des vins blancs par des jurys de dégustation entrainés ou nonLAWLESS, H. T.Journal of food science. 1984, Vol 49, Num 1, pp 120-123, issn 0022-1147Article