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 …

Saturated linear aliphatic lactones are widespread aroma compounds in wine, linked to
stone fruit, dried red fruit, and coconut descriptors. Despite their ubiquity, bioproduction …

Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in
key odor-active volatile compounds between 'Beibinghong'(Vitis amurensis× V. vinifera) …

The appeal of icewine is attributable to its distinct aroma characteristics, such as
'honey','caramel', and 'dried fruit', but little is known about the chemical basis of these aroma …

A number of lactones and furanones associated with pleasant odorants play a vital role in
grape and wine aroma profiles. However, they are usually present at trace levels and are …

Harvesting grapes at adequate maturity is key to the production of high-quality red wines.
Viticulturists, enologists, and wine makers define several types of maturity, including …

Grapevine berry shrivel, a ripening disorder, causes significant economic losses in the
worldwide wine and table grape industries. An early interruption in ripening leads to this …

Elevations in the circulating concentration of androgens are thought to have a positive effect
on the anabolic processes leading to improved athletic performance. Anabolic-androgenic …

Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific
wine sensory profiles Page 1 OENO One 2021, 2, 131-146 131 © 2021 International Viticulture …

Withering is a practice traditionally used in various regions to produce sweet or dry wines.
During withering there is an increase in sugar content but also a modification in volatile …