ArticleFoods (Basel, Switzerland)2021
Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Influence of Fermentation Temperature andFoods (Basel, Switzerland) · 2025Article
- Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome.Molecules (Basel, Switzerland) · 2025Article
- Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin.Journal of agricultural and food chemistry · 2024Article
- Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics ofFood chemistry: X · 2023Article
- Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts.Foods (Basel, Switzerland) · 2023Review
- Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration.Frontiers in plant science · 2023Article
- Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics.Current research in food science · 2023Article
- Special Issue on Flavour Volatiles of Wine.Foods (Basel, Switzerland) · 2021Article
- Flavor Chemical Profiles of Cabernet Sauvignon Wines: Six Vintages from 2013 to 2018 from the Eastern Foothills of the Ningxia Helan Mountains in China.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
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Abstract
Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentation. The results indicated that volatile chemical differences between wines were mainly driven by grape origin, which was associated with distinctive compositional profiles. Wine content in terpenes, norisoprenoids, benzenoids and C
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