Wine flavor and aroma
The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact and …
large number of chemical compounds and sensory receptors. Compounds interact and …
Microbial modulation of aromatic esters in wine: Current knowledge and future prospects
This review focuses on the considerable amount of research directed at defining the
accumulation of esters during fermentation and their contribution to aromas in foods and …
accumulation of esters during fermentation and their contribution to aromas in foods and …
[图书][B] Wine science: principles and applications
RS Jackson - 2020 - books.google.com
Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and
expertise in a single, science-focused volume, including all the complexities and nuances of …
expertise in a single, science-focused volume, including all the complexities and nuances of …
Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming
Weather conditions throughout the year have a greater influence than other factors (such as
soil and cultivars) on grapevine development and berry composition. Temperature affects …
soil and cultivars) on grapevine development and berry composition. Temperature affects …
Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine
J Song, R Smart, H Wang, B Dambergs, A Sparrow… - Food chemistry, 2015 - Elsevier
The effect of canopy leaf removal and ultraviolet (UV) on Pinot noir grape and wine
composition was investigated in this study. Limited basal leaf removal in the fruit zone was …
composition was investigated in this study. Limited basal leaf removal in the fruit zone was …
Factors influencing the aroma composition of Chardonnay wines
Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of
commercial importance for the world's wine-producing nations. It is an extremely flexible …
commercial importance for the world's wine-producing nations. It is an extremely flexible …
Effect of non‐Saccharomyces yeasts on the volatile chemical profile of Shiraz wine
Abstract Background and Aims This study evaluated the impact that the non‐
Saccharomyces yeasts, Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT) …
Saccharomyces yeasts, Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT) …
Norisoprenoids, sesquiterpenes and terpenoids content of Valpolicella wines during aging: Investigating aroma potential in relationship to evolution of tobacco and …
D Slaghenaufi, M Ugliano - Frontiers in chemistry, 2018 - frontiersin.org
During wine aging, tobacco and balsamic aroma notes appear. In this paper, volatile
compounds directly or potentially related to those aromas have been investigated in Corvina …
compounds directly or potentially related to those aromas have been investigated in Corvina …
Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas …
G Antalick, MC Perello, G de Revel - Food Chemistry, 2010 - Elsevier
A method for specifically quantifying 32 apolar esters in wine is reported that employs head
space solid phase microextraction (HS-SPME) followed by gas chromatography–mass …
space solid phase microextraction (HS-SPME) followed by gas chromatography–mass …
Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard
X Wang, Y Tao, Y Wu, R An, Z Yue - Food chemistry, 2017 - Elsevier
Aroma characteristics and their impact volatile components of noble-rot wines elaborated
from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea …
from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea …