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New Insights into Wine Color Analysis: A Comparison of Analytical Methods to Sensory Perception for Red and White Varietal Wines.
J Agric Food Chem. 2024 Jan 31;72(4):2008-2017. doi: 10.1021/acs.jafc.3c01284. Epub 2023 May 22.
J Agric Food Chem. 2024.
PMID: 37218150
Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines.
Golombek P, Wacker M, Buck N, Durner D.
Golombek P, et al. Among authors: durner d.
Food Chem. 2021 Feb 15;338:128003. doi: 10.1016/j.foodchem.2020.128003. Epub 2020 Sep 9.
Food Chem. 2021.
PMID: 32932083
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Two-dimensional gas chromatographic profiling as a tool for a rapid screening of the changes in volatile composition occurring due to microoxygenation of red wines.
Schmarr HG, Bernhardt J, Fischer U, Stephan A, Müller P, Durner D.
Schmarr HG, et al. Among authors: durner d.
Anal Chim Acta. 2010 Jul 5;672(1-2):114-23. doi: 10.1016/j.aca.2010.05.002. Epub 2010 May 7.
Anal Chim Acta. 2010.
PMID: 20579499
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Influence of Potential Alcohol in Grapes on Phenolic and Sensory Characteristics of Red Wine.
Feifel S, Weilack I, Markusevics E, Zimmermann D, Wegmann-Herr P, Weber F, Richling E, Durner D.
Feifel S, et al. Among authors: durner d.
J Agric Food Chem. 2024 May 22. doi: 10.1021/acs.jafc.4c01035. Online ahead of print.
J Agric Food Chem. 2024.
PMID: 38776412
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Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences.
Mattivi F, Waters EJ, Fischer U, Durner D.
Mattivi F, et al. Among authors: durner d.
J Agric Food Chem. 2024 Jan 31;72(4):1849-1854. doi: 10.1021/acs.jafc.3c08086.
J Agric Food Chem. 2024.
PMID: 38291983
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