On the public citation graph

Varietal volatile patterns in young and model-aged white wines: a case study on eighteen monovarietal Italian wine types

https://doi.org/10.2139/ssrn.6318913
0 signed · 55 inferred · view as graph

Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.

Is this your work? Sign in with ORCID and put your name on the claims that are yours.
Claim with ORCID
Reference health. See whether every reference in this work resolves to a known work and none has been retracted — and get a dated CiteStamped badge you can embed.
See reference health

What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/jsfa.12609openalex-snapshot
Contribution of terpenes, methanethiol, and fermentative esters to sparkling wine aroma in relation to production technology, vintage, and aging: a case study on Durello wines
inferredcites →https://doi.org/10.1007/s00217-017-2874-6openalex-snapshot
Effects of different vinification procedures and aging containers on phenolic and volatile composition of Greco white wines
inferredcites →https://doi.org/10.1007/s00253-004-1806-0openalex-snapshot
Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review
inferredcites →https://doi.org/10.1016/j.abb.2009.01.008openalex-snapshot
Carotenoid breakdown products the—norisoprenoids—in wine aroma
inferredcites →https://doi.org/10.1016/j.aca.2003.12.027openalex-snapshot
Nor-isoprenoids profile during port wine ageing—influence of some technological parameters
inferredcites →https://doi.org/10.1016/j.aca.2007.11.033openalex-snapshot
Identification of S-methylmethionine in Petit Manseng grapes as dimethyl sulphide precursor in wine
inferredcites →https://doi.org/10.1016/j.foodchem.2008.03.001openalex-snapshot
Identification of free and bound volatile compounds as typicalness and authenticity markers of non-aromatic grapes and wines through a combined use of mass spectrometric techniques
inferredcites →https://doi.org/10.1016/j.foodchem.2016.08.070openalex-snapshot
First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines
inferredcites →https://doi.org/10.1016/j.foodchem.2017.03.036openalex-snapshot
Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
inferredcites →https://doi.org/10.1016/j.foodchem.2017.03.125openalex-snapshot
The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage
inferredcites →https://doi.org/10.1016/j.foodchem.2020.127207openalex-snapshot
Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes
inferredcites →https://doi.org/10.1016/j.foodres.2019.108507openalex-snapshot
Volatile terpenoids, norisoprenoids and benzenoids as markers of fine scale vineyard segmentation for Corvina grapes and wines
inferredcites →https://doi.org/10.1016/j.foodres.2022.111404openalex-snapshot
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines
inferredcites →https://doi.org/10.1016/j.foodres.2024.115017openalex-snapshot
Monoterpenoids isomerization and cyclization processes in Gewürztraminer wines: A kinetic investigation at different pH and temperatures
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2015.04.003openalex-snapshot
Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors
inferredcites →https://doi.org/10.1016/j.jfca.2025.107300openalex-snapshot
Variations in sensorially-relevant metabolites and indices in PDO wines of common ampelographic background: A case study on commercial Lambrusco wines
inferredcites →https://doi.org/10.1021/acs.jafc.3c00728openalex-snapshot
Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin
inferredcites →https://doi.org/10.1021/acs.jafc.5b03847openalex-snapshot
Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine
inferredcites →https://doi.org/10.1021/acs.jafc.6b01638openalex-snapshot
Formation and Release of H 2 S, Methanethiol, and Dimethylsulfide during the Anoxic Storage of Wines at Room Temperature
inferredcites →https://doi.org/10.1021/acs.jafc.6b05255openalex-snapshot
Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption
inferredcites →https://doi.org/10.1021/jf000149uopenalex-snapshot
Approaches to Wine Aroma: Release of Aroma Compounds from Reactions between Cysteine and Carbonyl Compounds in Wine
inferredcites →https://doi.org/10.1021/jf025611kopenalex-snapshot
Determination of Volatile Compounds in Grenache Wines in Relation with Different Terroirs in the Rhone Valley
inferredcites →https://doi.org/10.1021/jf0347113openalex-snapshot
(E)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene: A Potent Grape-Derived Odorant in Wine
inferredcites →https://doi.org/10.1021/jf034869nopenalex-snapshot
Effect of Antioxidant Protection of Must on Volatile Compounds and Aroma Shelf Life of Falanghina (Vitis vinifera L.) Wine
inferredcites →https://doi.org/10.1021/jf048273ropenalex-snapshot
Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment
inferredcites →https://doi.org/10.1021/jf049160aopenalex-snapshot
Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties
inferredcites →https://doi.org/10.1021/jf070120ropenalex-snapshot
Which Impact for β-Damascenone on Red Wines Aroma?
inferredcites →https://doi.org/10.1021/jf0702343openalex-snapshot
Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions
inferredcites →https://doi.org/10.1021/jf103628gopenalex-snapshot
Aroma Changes due to Second Fermentation and Glycosylated Precursors in Chardonnay and Riesling Sparkling Wines
inferredcites →https://doi.org/10.1021/jf201450qopenalex-snapshot
Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages
inferredcites →https://doi.org/10.1021/jf205203bopenalex-snapshot
Sensory Threshold of 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) and Concentrations in Young Riesling and Non-Riesling Wines
inferredcites →https://doi.org/10.1021/jf400810vopenalex-snapshot
Oxygen Contribution to Wine Aroma Evolution during Bottle Aging
inferredcites →https://doi.org/10.1021/jf8037693openalex-snapshot
Effect of Nitrogen Supplementation and Saccharomyces Species on Hydrogen Sulfide and Other Volatile Sulfur Compounds in Shiraz Fermentation and Wine
inferredcites →https://doi.org/10.1021/jf960572wopenalex-snapshot
Potential Aroma in Several Varieties of Spanish Grapes
inferredcites →https://doi.org/10.1021/jf9608433openalex-snapshot
Identification of Character Impact Odorants of Different White Wine Varieties
inferredcites →https://doi.org/10.1021/jf9904970openalex-snapshot
Acid-Catalyzed Hydrolysis of Alcohols and Their β- d -Glucopyranosides
inferredcites →https://doi.org/10.1080/00194506.2022.2085192openalex-snapshot
Transesterification of methyl salicylate with isoamyl alcohol assisted by microwave irradiation and promoted by acid-basic catalysts
inferredcites →https://doi.org/10.1080/09639489.2011.610165openalex-snapshot
Silence andSavoir-Fairein the Marketing of Products of theTerroir
inferredcites →https://doi.org/10.1080/10408398.2014.919246openalex-snapshot
Light-induced changes in bottled white wine and underlying photochemical mechanisms
inferredcites →https://doi.org/10.1111/ajgw.12186openalex-snapshot
Terpenoids and their role in wine flavour: recent advances
inferredcites →https://doi.org/10.20870/oeno-one.2019.53.4.2396openalex-snapshot
Aromatic complexity in Verdicchio wines: a case study
inferredcites →https://doi.org/10.20870/oeno-one.2021.55.1.3865openalex-snapshot
Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations
inferredcites →https://doi.org/10.20870/oeno-one.2022.56.2.5389openalex-snapshot
Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines
inferredcites →https://doi.org/10.20870/oeno-one.2022.56.3.5387openalex-snapshot
Monoterpenoids and norisoprenoids in Italian red wines
inferredcites →https://doi.org/10.20870/oeno-one.2022.56.3.5393openalex-snapshot
Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines
inferredcites →https://doi.org/10.20870/oeno-one.2023.57.2.7361openalex-snapshot
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines
inferredcites →https://doi.org/10.20870/oeno-one.2025.59.1.8298openalex-snapshot
Polyphenolic compounds in Sauvignon Blanc - from grapes to wine
inferredcites →https://doi.org/10.3389/fchem.2018.00066openalex-snapshot
Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine
inferredcites →https://doi.org/10.3390/foods9050606openalex-snapshot
1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine
inferredcites →https://doi.org/10.3390/metabo12020180openalex-snapshot
Measurement of the Effect of Accelerated Aging on the Aromatic Compounds of Gewürztraminer and Teroldego Wines, Using a SPE-GC-MS/MS Protocol
inferredcites →https://doi.org/10.3390/molecules24183260openalex-snapshot
Methyl Salicylate Glycosides in Some Italian Varietal Wines
inferredcites →https://doi.org/10.3390/molecules26082127openalex-snapshot
Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines
inferredcites →https://doi.org/10.5344/ajev.2004.55.1.7openalex-snapshot
Influence of Clarification Treatment on Concentrations of Selected Free Varietal Aroma Compounds and Glycoconjugates in Falanghina (Vitis viniferaL.) Must and Wine
inferredcites →https://doi.org/10.5344/ajev.2008.59.4.440openalex-snapshot
Comparison of Monoterpene Constituents in Traminette, Gewürztraminer, and Riesling Winegrapes
inferredcites →https://doi.org/10.5344/ajev.2013.12070openalex-snapshot
Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.