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 …

The aromatic complexity of a wine is mainly influenced by the interaction between grapes
and fermentation agents. This interaction is very complex and affected by numerous factors …

Aroma is an important part of quality in table grape, but the key aroma compounds and the
aroma series of table grapes remains unknown. In this paper, we identified 67 aroma …

Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in
which glycosidically bound form can be converted into free form during storage and …

Background Vitis genus comprised about 70 species. Concerning its pharmacological
properties, V. vinifera is the most studied one, but there are other species with interest …

This study investigated the evolution of both free and bound volatile compounds in 'Shine
Muscat'grape from post-fruit set to post-maturity and limiting factors of the lipoxygenase …

This work investigated the diversity of non-Saccharomyces yeasts in main Chinese wine
producing area, and discuss their potential in wine fermentation through analyzing their β …

The effects of ultrasound (US), thermosonication (TS), ultrasound combined with nisin
(USN), TS combined with nisin (TSN), and conventional thermal sterilization (CTS) …

In this study, volatile compounds in the pulp and skin of 10 table grape cultivars of three
aroma types (Strawberry, Fox and Muscat aroma) were analyzed. Overall, 27–39 …

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 …