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 …

Aroma compounds are produced in grapes (varietal aroma) and/or throughout the wine-
making process (from oak barrels, for example). For a better understanding, they are …

Vitis vinifera L. cv. Sauvignon blanc wines have become increasingly popular as it is a
cultivar that can be influenced in the vineyard and the cellar to produce a range of wine …

There is a growing appreciation for the role that yeast play in biotransformation of flavour
compounds during beverage fermentations. This is particularly the case for brewing due to …

Pioneering investigations into precursors of fruity and floral flavors established the
importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines …

Climate change with rising temperatures and the unpredictability of rainy events during
ripening leads to tough challenges for the winemakers in preserving the quality of white …

Chirality plays an important role in flavor research. This will be outlined using selected
examples from the key areas analysis, authenticity assessment, biogenesis, and odor …

The pathway for the biogenesis of varietal thiols, such as 3-mercaptohexanol (3MH), 3-
mercaptohexyl acetate (3MHA) and 4-mercapto-4-methylpentan-2-one (4MMP) in …

Abstract Background and Aims Polyfunctional thiols are key aroma compounds in many
Sauvignon Blanc wines, but their role in other white cultivars is not clear. Methods and …

Xinjiang is a major wine-making region in China, but its hot climate in summer and intense
sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of …