Bairrada wine
Selected indexed studies
- Fourier transform infrared spectroscopy and chemometric analysis of white wine polysaccharide extracts. (J Agric Food Chem, 2002) [PMID:12033803]
- Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. (J Agric Food Chem, 2001) [PMID:11714294]
- Aroma potential of two bairrada white grape varieties: Maria Gomes and Bical. (J Agric Food Chem, 2000) [PMID:11052736]
_Worker-drafted node — pending editorial review._
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- Fourier transform infrared spectroscopy and chemometric analysis of white wine polysaccharide extracts. (2002) pubmed
- Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. (2001) pubmed
- Aroma potential of two bairrada white grape varieties: Maria Gomes and Bical. (2000) pubmed
- Synergistic effect of high and low molecular weight molecules in the foamability and foam stability of sparkling wines. (2011) pubmed
- Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin). (2010) pubmed
- Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines. (2020) pubmed
- Exploring the Saccharomyces cerevisiae Volatile Metabolome: Indigenous versus Commercial Strains. (2015) pubmed