Effects on varietal aromas during wine making: A review of the impact of varietal aromas on the flavor of wine
Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …
compounds contribute to the sensory perception of wine flavor. This review focuses on the …
Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts
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 …
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …
The genetic basis of grape and wine aroma
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 …
has long been of cultural and scientific interest. The diverse compound classes comprising …
Varietal thiols in wine: discovery, analysis and applications
A Roland, R Schneider, A Razungles… - Chemical …, 2011 - ACS Publications
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 …
making process (from oak barrels, for example). For a better understanding, they are …
[HTML][HTML] Flavour-active wine yeasts
The flavour of fermented beverages such as beer, cider, saké and wine owe much to the
primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once …
primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once …
A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols
C Coetzee, WJ du Toit - Food Research International, 2012 - Elsevier
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 …
cultivar that can be influenced in the vineyard and the cellar to produce a range of wine …
Aroma precursors in grapes and wine: Flavor release during wine production and consumption
Pioneering investigations into precursors of fruity and floral flavors established the
importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines …
importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines …
First Evidence of the Cysteine and Glutathione Conjugates of 3-Sulfanylpentan-1-ol in Hop (Humulus lupulus L.)
C Chenot, R Robiette, S Collin - Journal of agricultural and food …, 2019 - ACS Publications
After evidence of the cysteinylated precursors of 3-sulfanyl-4-methylpentan-1-ol (Cys-26)
and 3-sulfanylhexan-1-ol (Cys-23) in hop, S-glutathione precursors (G-23 and G-26) were …
and 3-sulfanylhexan-1-ol (Cys-23) in hop, S-glutathione precursors (G-23 and G-26) were …
[HTML][HTML] Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation …
P Renault, J Coulon, V Moine, C Thibon… - Frontiers in …, 2016 - frontiersin.org
The aim of this work was to study the volatile thiol productions of two industrial strains of
Torulaspora delbrueckii and Saccharomyces cerevisiae during alcoholic fermentation (AF) …
Torulaspora delbrueckii and Saccharomyces cerevisiae during alcoholic fermentation (AF) …
The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine
M Roncoroni, M Santiago, DO Hooks, S Moroney… - Food …, 2011 - Elsevier
Three varietal thiols are key aroma compounds in Sauvignon Blanc wines: 4-mercapto-4-
methylpentan-2-one (4MMP), 3-mercaptohexanol (3MH) and its acetylated derivative 3 …
methylpentan-2-one (4MMP), 3-mercaptohexanol (3MH) and its acetylated derivative 3 …