Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira
Island economy. The particular properties of Madeira wine result from the unique and …

Saturated linear aliphatic lactones are widespread aroma compounds in wine, linked to
stone fruit, dried red fruit, and coconut descriptors. Despite their ubiquity, bioproduction …

This paper clarifies the contribution of lactones and volatile phenols to the aroma of
nongrape wine. A target method for the simultaneous determination of these two kinds of …

Commercial sparkling wine production represents a relatively low but important part of the
Croatian wine production, especially in the Zagreb county. This study presents the results of …

To gain deeper understanding on young consumers' attitudes and preferences to wines is
needed to connect wine industry with the youth. The aims of the present study were (i) to …

Barrel aging is a crucial stage that influences the taste of wines and spirits, particularly
increasing their sweetness and bitterness. This increase is caused by nonvolatile …

Peach is a delicious food preferred by consumers and widely used in the manufacture of
peach juice, peach juice concentrate, peach jam, dried fruit, puree, etc. Alternatively, peach …

Improving aroma profile represents one of the principal goals in winemaking. This paper
focuses to evaluate the influence of enzymes applied before alcoholic fermentation of …

Formaldehyde (FA) is a toxic compound and a human carcinogen. Regulating FA-releasing
substances in commercial goods is a growing and interesting topic: worldwide production …

The use of untoasted woods was not previously considered for white wine aging. Thus, this
work focuses on the comparative analysis of phenolic composition, wood volatile …