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 …

The present review aims to show the state of the art on the oxidation mechanisms occurring
in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine …

The numerous uses of the grapevine fruit, especially for wine and beverages, have made it
one of the most important plants worldwide. The phytochemistry of grapevine is rich in a …

The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear
difference in their overall aroma profiles were analyzed by comparative aroma extract …

Quinones and amino acids are usually compartmentally separated in living systems,
however there are several junctions in which they meet, react and influence. It occurs mainly …

The formation of volatile sulfur compounds (VSC) in fermented food is a subject of interest.
Such compounds are essential for the aroma of many food products like cheeses or …

Wine aroma undergoes major changes during bottle aging, which are deeply influenced by
the degree of oxygen exposure in the bottle. This review discusses the involvement of …

A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was
studied by comparative aroma extract dilution analysis (AEDA). Two Moutai-aroma type …

The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived
compounds that have been shown to affect the aroma and flavour of fermented beverages …

An XAD-4 extract from a 5-year-old wine from Rioja (Spain) was analyzed by aroma extract
dilution analysis. Most of the odorants were quantified by GC-MS. A second extract was …