This study aimed to investigate the impact of various winemaking techniques on the
phenolic, organic acid and aroma compound profiles, as well as sensory characteristics of …

BACKGROUND Pellicular macerations in the vinification of white wines involve the contact
of grape skins and seeds with the must before, during or after alcoholic fermentation. Pre …

Aroma compounds play a key role in wine quality due to their importance in wine aroma.
The aim of the present study is to investigate the influence of cold pre-fermentative …

Prolonged maceration was applied to two Apulian white grape cultivars, Minutolo and
Verdeca. The impact of prolonged maceration (up to six months) on the quality of the wines …

The majority of chemical compounds that contribute to varietal aroma originate from grape
skin. To investigate the differences between volatile aroma compounds when different …

Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in
the Rioja Qualified Denomination of Origin (DO Ca Rioja, Spain) for the production of …

In white wine production, the technique consisting of freezing whole or crushed grapes
usually increases the levels of aroma-related compounds in the final wine products …

This study was carried out to develop a new functional fermented beverage that combines
both the functional composition of grape (Tarsus beyazi) juice and metabolic products of the …

Climate conditions clearly influence the concentration of important substances in grapes,
generating chemical reactions that will determine the final wine aromas. Three different …

Terpenoids are important aroma components in wine, and exist in both free and bound
forms in wine grape berries. Grape-derived terpenoids undergo a series of changes during …