Grape stalk valorisation: Effects of grape stalk extract on the chemical and sensory properties of Sauvignon Blanc, Chardonnay, and Chenin Blanc wines after bottle ageing
- DOI
- 10.1016/j.foodchem.2026.151782
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151782,
title = {Grape stalk valorisation: Effects of grape stalk extract on the chemical and sensory properties of Sauvignon Blanc, Chardonnay, and Chenin Blanc wines after bottle ageing},
author = {Yi Yang and Zhijing Ye and Yunxuan Qin and Paul A. Kilmartin},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151782},
url = {https://doi.org/10.1016/j.foodchem.2026.151782}
}RIS
TY - JOUR TI - Grape stalk valorisation: Effects of grape stalk extract on the chemical and sensory properties of Sauvignon Blanc, Chardonnay, and Chenin Blanc wines after bottle ageing AU - Yi Yang AU - Zhijing Ye AU - Yunxuan Qin AU - Paul A. Kilmartin PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151782 UR - https://doi.org/10.1016/j.foodchem.2026.151782 ER -
APA
Yang, Y., Ye, Z., Qin, Y., & Kilmartin, P. A. (2026). Grape stalk valorisation: Effects of grape stalk extract on the chemical and sensory properties of Sauvignon Blanc, Chardonnay, and Chenin Blanc wines after bottle ageing. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151782
Source records
- crossref · retrieved 2026-11-08T15:06:23.667Z