Fruits produce a range of volatile compounds that make up their characteristic aromas and
contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols …

Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

Volatile organic compounds are vital to wine quality, determining their aroma and varietal
characteristics. Which are present, and in what quantity, depends on the cultivar, the …

The grape is one of the oldest and most important horticultural crops. Grape and wine aroma
has long been of cultural and scientific interest. The diverse compound classes comprising …

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 …

The terpenoids are a major class of natural products with a range of functions in plants. In
the grape, monoterpenes, sesquiterpenes and C13‐norisoprenoids are present either in a …

This review deals with grapevine abscisic-acid (ABA) mediated responses to abiotic stress
by addressing stress consequences mainly on berry quality. Accumulation of secondary …

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 …

Wine is a complex consumer product produced predominately by the action of yeast upon
grape juice musts. Model must systems have proven ideal for studies of the effects of …

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 …