This review intends to rationalize the knowledge related to the aroma of grapes and to the
aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes …

Areas dedicated to organic wine production have significantly increased over the last few
years. The vast majority of organic wine is made from Vitis vinifera varieties that are highly …

This study investigated the influence of three Saccharomyces cerevisiae strains, selected
from different matrices-CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must)-on …

Fruit peel is an agricultural by-product and potential source to extract natural aroma
compounds with low cost. In the past few decades, the extraction of plant aroma volatiles …

Background Raisins contain a wide range of secondary metabolites, including volatile
compounds that may contribute to the health benefits and preference of consumers. To our …

The study evaluated fruit quality parameters and chemical properties (soluble solids, pH,
total acidity and total sugars content, phenolic compounds and antioxidant activity (ABTS …

Terpenes significantly affect the flavor and quality of grapes and wine. This review
summarizes recent research on terpenoids with regard to grape wine. Although, the …

The conditions of sample pretreatments and HS-SPME for extracting volatile compounds
from raisins were optimized, and the method was validated in the study. Free and …

Within the EU, changes in policy and public sentiment have made it more urgent to consider
the adoption of sustainable agricultural practices. Consequently, one of the EU's goals is to …

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 …