Volatile organic compounds are vital to wine quality, determining their aroma and varietal
characteristics. Which are present, and in what quantity, depends on the cultivar, the …

As a very popular sample preparation technique, solid-phase microextraction (SPME)
coupled with various analytical instrumentation, has been widely used for the determination …

The evolution of volatile compounds was explored in grape berries at fortnightly intervals
from fruit-set to late ripening to identify when biosynthetic pathways may be targeted for …

The effect of deficit irrigation and a kaolin-based, foliar reflectant particle film (PF) on grape
composition and volatile compounds in Merlot grapes was investigated over two growing …

Abstract Background and Aims: Research on concentration changes of volatile compounds
during grape physiological development has focused on the period from veraison to harvest …

The influence of different combinations of Syrah grape maturation degree (19, 21 and 23°
Brix) and maceration times (10, 20 and 30 days) on the volatile profile and aroma potential …

The complex aroma of wine is derived from many sources, with grape-derived components
being responsible for the varietal character. The ability to monitor grape aroma compounds …

The effect of supercritical carbon dioxide technology (SCCD, 14, 16, and 18 MPa at 35±2° C
for 10 min) on whey-grape juice drink characteristics was investigated. Physicochemical …

An automated headspace solid-phase microextraction (HS-SPME) combined with gas
chromatography-ion trap/mass spectrometry (GC-IT/MS) was developed in order to quantify …

The volatile composition of white Agudelo, Blancolexitimo, Godello and red Serradelo
cultivars (NW Spain) harvested at two different stages of ripening have been evaluated. C6 …