Sparkling wines have a relevant economic value, and they are mostly produced worldwide
with the Traditional method (in bottles) or with the Charmat method (in autoclaves). Many …

Wine aroma, which stems from complex perceptual and cognitive processes, is initially
driven by a multitude of naturally occurring volatile constituents. Its interpretation depends …

Terroir is about the link between wine and its origin. It has long been understood by sensory
evaluation that the taste of wine from a given variety can be related to its origins. Specific …

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 …

To determine the concentrations of aroma compounds involved in the fruity aroma of red
wines, an analytical method was developed and optimized using liquid–liquid extraction and …

In this work, the aromatic characterization of commercially available Prosecco wines with a
price range between EUR 7 and 13 was carried out. These wines came from three different …

A headspace solid-phase microextraction coupled to gas-chromatography and mass
spectrometry (HS-SPME-GC-MS) was developed and validated for the determination of 26 …

This work aimed to investigate the occurrence of different monoterpenoids and
norisoprenoids in 10 monovarietal Italian red wines (Aglianico, Cannonau, Corvina …

Volatile composition and sensory properties of Corvina and Corvinone red wines in
relationship to grape origin, yeast strain and inoculated vs. spontaneous fermentation were …

Berry shriveling is an often reported occurrence in the Shiraz (Vitis vinifera L.) cultivar. This
study investigated the effect of berry shriveling occurring in a high yielding (18.6±1.6 …