Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

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 …

The Science of Grapevines, Third Edition reflects the latest insights into cultivar
relationships, vascular transport, hormone action, and stress responses of grapevines …

In order to elucidate the aroma components of wine produced in the Loess Plateau region of
China, volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet …

Over the past century, advances in analytical chemistry have played a significant role in
understanding wine chemistry and flavor. Whereas the focus in the 19th and early 20th …

A methodology for the determination of volatile compounds in red wine using headspace
solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/mass …

The dependence of wine sensory properties on vine water status in Vitis vinifera L., cv.
Cabernet Sauvignon was tested. Cabernet Sauvignon vines in the Napa Valley were …

Crop yield is widely recognized as an important factor in the quality of resultant wines, but
most prior research has shown no effect of yield on wine quality. The role of yield in the …

The effects of light exposure on 3-isobutyl-2-methoxypyrazine (IBMP) accumulation and
degradation in Vitis vinifera L. cv. Cabernet Franc berries were assessed by comparison of …

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 …