sherry pedro ximenez
Selected indexed studies
- Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying. (J Food Sci Technol, 2016) [PMID:27478207]
- Aroma of Sherry Products: A Review. (Foods, 2021) [PMID:33916278]
- Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach. (J Agric Food Chem, 2021) [PMID:33880926]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Aroma of Sherry Products: A Review. (2021) pubmed
- Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach. (2021) pubmed
- Perception of the Attributes of Sherry Wine and Its Consumption in Young People in the South of Spain. (2020) pubmed
- Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying. (2016) pubmed
- Comparison of odor-active compounds in sherry wines processed from ecologically and conventionally grown Pedro Ximenez grapes. (2009) pubmed
- Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines. (2007) pubmed
- A survey of biogenic amines in vinegars. (2013) pubmed
- A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars. (2021) pubmed
- Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a Criaderas y Solera System. (2023) pubmed