The evolution of different volatile sulfur compounds (VSCs) during bottle maturation of two
Shiraz wines submitted to controlled oxygen exposure prior to bottling (through micro …

Breast cancer is the most aggressive form of all cancers, with high incidence and mortality
rates. The purpose of the present study was to investigate the molecular mechanism by …

The effects of noble rot on the overall quality of Amarone wine, a “Passito” dry red wine,
produced by a traditional withering grape process are poorly understood. Wines obtained …

Breath testing has been largely used as a diagnostic tool, but the difficulties in data
interpretation and sample collection have limited its application. We developed a fast (< 20 …

Aromatic substances are among the key determinants of food and beverage quality, owing
to their interactions with the senses of smell and taste. These can then determine consumer …

Στην παρούσα μελέτη αναλύθηκαν τα πτητικά συστατικά που συμμετέχουν στο άρωμα των
οίνων από τις ερυθρές ποικιλίες Ξινόμαυρο και Μαυροτράγανο. Οι οίνοι προήλθαν από …

La tendencia actual en la industria vitivinícola pasa por el uso de levaduras comerciales
como iniciadoras del proceso de fermentación (levaduras secas activas o LSAs). Las …

Constituents of the wine matrix, including ethanol, affect adsorption of sulfur volatiles on
solid-phase microextraction (SPME) fibers, which can impact sensitivity and accuracy of …

El uso de las virutas de roble (oak chips) es en muchos países productores un modo
alternativo muy generalizado de elaboración del vino. Con este método, se adiciona la …

Doze compostos voláteis de cinco vinhos de diferentes cultivares foram indicados pela
análise multivariada (análise de componentes principais e análise discriminante linear) das …