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International Journal of Food Properties Volume 19, 2016 - Issue 1
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Original Articles

Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

Delia Elena UrcanUniversity of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
,
Mihai-Lucian LungUniversity of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
,
Simone GiacosaUniversity of Turin, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Grugliasco, Italy
,
Fabrizio TorchioUniversity of Turin, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Grugliasco, Italy
,
Alessandra FerrandinoUniversity of Turin, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Grugliasco, Italy
,
Simone VincenziUniversity of Padova, Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia, Legnaro, Italy
,
Susana Río SegadeUniversity of Turin, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Grugliasco, Italy
,
Nastasia PopUniversity of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
&
Luca RolleUniversity of Turin, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Grugliasco, ItalyCorrespondence[email protected]
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Pages 76-98 | Received 17 Sep 2014, Accepted 11 Feb 2015, Published online: 09 Oct 2015

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Anna Stój, Tomasz Czernecki, Dorota Domagała & Zdzisław Targoński. (2017) Comparative characterization of volatile profiles of French, Italian, Spanish, and Polish red wines using headspace solid-phase microextraction/gas chromatography-mass spectrometry. International Journal of Food Properties 20:sup1, pages S830-S845.
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Articles from other publishers (10)

Petronela Anca Onache, Alina Florea, Elisabeta-Irina Geana, Corina Teodora Ciucure, Roxana Elena Ionete, Dorin Ioan Sumedrea & Ovidiu Tița. (2023) Assessment of Bioactive Phenolic Compounds in Musts and the Corresponding Wines of White and Red Grape Varieties. Applied Sciences 13:9, pages 5722.
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Anna Stój, Ireneusz Kapusta & Dorota Domagała. (2020) Classification of Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on the Analysis of Phenolic Compounds by UPLC-PDA-MS/MS. Molecules 25:6, pages 1342.
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Olga Chursina, Viktor Zagorouiko, Ludmila Legasheva, Alina Martynovskaya & Marina Prostak. (2020) Evaluation of technological characteristics of Crimean native grape variety ‘Shabash’ for brandy production. E3S Web of Conferences 175, pages 08007.
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Susana Río Segade, Simone Vincenzi, Simone Giacosa & Luca Rolle. (2019) Changes in stilbene composition during postharvest ozone treatment of ‘Moscato bianco’ winegrapes. Food Research International 123, pages 251-257.
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Miriam González‐Lázaro, Leticia Martínez‐Lapuente, Antonio Palacios, Zenaida Guadalupe, Belén Ayestarán, Marta Bueno‐Herrera, Pedro López Cuesta & Silvia Pérez‐Magariño. (2019) Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters. Journal of the Science of Food and Agriculture 99:10, pages 4580-4592.
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Shiren Song, Zheng Wei, Yu Huang, Wenfeng Guo, Yali Zhang, Ling Yin, Junjie Qu & Jiang Lu. (2018) Comparison of non‐anthocyanin polyphenol accumulation in the berry skins of muscadine and European grapes during ripening in China. Journal of Food Biochemistry 43:6, pages e12696.
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Tomáš Řezanka, Irena Kolouchová, Lucia Gharwalová & Karel Sigler. 2018. 1 30 .
Carolina Ossola, Simone Giacosa, Fabrizio Torchio, Susana Río Segade, Alberto Caudana, Enzo Cagnasso, Vincenzo Gerbi & Luca Rolle. (2017) Comparison of fortified , sfursat , and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero ( Vitis vinifera L.). Food Research International 98, pages 59-67.
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Justyna Samoticha, Aneta Wojdyło, Joanna Chmielewska & Jan Oszmiański. (2016) The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine. European Food Research and Technology 243:6, pages 999-1007.
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Xiaoduo Jin, Xuan Wu, Xu Liu & Mingan Liao. (2017) Varietal heterogeneity of textural characteristics and their relationship with phenolic ripeness of wine grapes. Scientia Horticulturae 216, pages 205-214.
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