Vitis vinifera L. Pinot noir still wines are some of the most popular and expensive red wines
in the world. Several research articles are reported in literature concerning the impacts of …

Volatile compounds are responsible for driving the aroma of wine. Because of their low
perception thresholds, norisoprenoids may play an important role in wine aroma. Studies …

Quality and complexity are abstract terms employed frequently to describe a wine's overall
attributes. In the present study, we investigated:(i) attributes driving wine professionals' …

Despite anecdotal reports suggesting an influence of perceived wine colour on wine
professionals' judgments of wine intrinsic quality, there is a lack of empirical evidence on the …

We investigated perception of mouthfeel in Pinot noir wines and its physicochemical
determinants. Seventeen wine professionals judged 18 Pinot noir wines via two tasting …

The impact of the growing environment on the aroma of agricultural products such as wine,
coffee, or tea has been investigated in detail, leading to the concept of regional identity; …

The role of microbial diversity in influencing the organoleptic properties of wine and other
fermented products is well est ablished, and understanding microbial dynamics within …

Abstract Background and Aims Relationships between the chemical composition and the
sensory perception of red wines are generally poorly understood. In N ew Z ealand, the …

Real-time process metrics are standard for the majority of fermentation-based industries but
have not been widely adopted by the wine industry. In this study, replicate fermentations …

BACKGROUND Regional identity is a well‐established concept of economic interest that
has been identified as a source of unique quality traits of various agricultural products …