Microbial modulation of aromatic esters in wine: Current knowledge and future prospects
This review focuses on the considerable amount of research directed at defining the
accumulation of esters during fermentation and their contribution to aromas in foods and …
accumulation of esters during fermentation and their contribution to aromas in foods and …
Wine flavor: chemistry in a glass
P Polášková, J Herszage, SE Ebeler - Chemical Society Reviews, 2008 - pubs.rsc.org
Although hundreds of chemical compounds have been identified in grapes and wines, only
a few compounds actually contribute to sensory perception of wine flavor. This critical review …
a few compounds actually contribute to sensory perception of wine flavor. This critical review …
Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine
A Contreras, C Hidalgo, PA Henschke… - Applied and …, 2014 - Am Soc Microbiol
Over recent decades, the average ethanol concentration of wine has increased, largely due
to consumer preference for wine styles associated with increased grape maturity; sugar …
to consumer preference for wine styles associated with increased grape maturity; sugar …
Implications of nitrogen nutrition for grapes, fermentation and wine
SJ BELL, PA Henschke - Australian journal of grape and wine …, 2005 - Wiley Online Library
This review discusses the impacts of nitrogen addition in the vineyard and winery, and
establishes the effects that nitrogen has on grape berry and wine composition and the …
establishes the effects that nitrogen has on grape berry and wine composition and the …
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds
The yeast Saccharomyces cerevisiae synthesises a variety of volatile aroma compounds
during wine fermentation. In this study, the influence of fermentation temperature on (1) the …
during wine fermentation. In this study, the influence of fermentation temperature on (1) the …
Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry
The study aimed to quantify the effects of grape maturity on wine alcohol, phenolics, flavour
compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were …
compounds and polysaccharides in Vitis vinifera L. cv Cabernet Sauvignon. Grapes were …
Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum
Production of quality wines with decreased alcohol concentration continues to be one of the
major challenges facing wine producers. Therefore, there is considerable interest in the …
major challenges facing wine producers. Therefore, there is considerable interest in the …
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation
S Rollero, A Bloem, C Camarasa, I Sanchez… - Applied Microbiology …, 2015 - Springer
Volatile compounds produced by yeast during fermentation greatly influence the
organoleptic qualities of wine. We developed a model to predict the combined effects of …
organoleptic qualities of wine. We developed a model to predict the combined effects of …
Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals
In this study, pulse protein isolates (PPIs) were extracted from 0, 1, 3, and 5 days germinated
chickpea, lentil, and yellow pea flours by alkaline extraction–isoelectric precipitation method …
chickpea, lentil, and yellow pea flours by alkaline extraction–isoelectric precipitation method …
Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation
An alcoholic beverage (35.4% v/v ethanol) was produced by distillation of the fermented
broth obtained by continuous whey fermentation with a lactose-fermenting yeast …
broth obtained by continuous whey fermentation with a lactose-fermenting yeast …