Trebbiano
Selected indexed studies
- Management of in-Amphora "Trebbiano Toscano" Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile. (Foods, 2023) [PMID:37372582]
- Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d'Abruzzo Wine Volatile and Sensory Diversity. (Foods, 2023) [PMID:36900619]
- Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries (Vitis vinifera L.). (Plants (Basel), 2022) [PMID:35631728]
_Worker-drafted node — pending editorial review._
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Sources
- Study of Glycosidically Bound Volatile Precursors as Variety Markers to Reveal Not-Allowed Practices in White Wines Winemaking. (2024) pubmed
- Management of in-Amphora "Trebbiano Toscano" Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile. (2023) pubmed
- Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d'Abruzzo Wine Volatile and Sensory Diversity. (2023) pubmed
- Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries (Vitis vinifera L.). (2022) pubmed
- Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study. (2020) pubmed
- Optimization of HS-SPME-GC/MS Analysis of Wine Volatiles Supported by Chemometrics for the Aroma Profiling of Trebbiano d'Abruzzo and Pecorino White Wines Produced in Abruzzo (Italy). (2023) pubmed
- Short-Term CO(2) Treatment of Harvested Grapes (Vitis vinifera L., cv. Trebbiano) before Partial Dehydration Affects Berry Secondary Metabolism and the Aromatic Profile of the Resulting Wine. (2022) pubmed
- Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must. (2016) pubmed
- Synthetic grape volatiles attract mated Lobesia botrana females in laboratory and field bioassays. (2009) pubmed
- Methyl Salicylate Glycosides in Some Italian Varietal Wines. (2019) pubmed