Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are
the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic …

Acetic acid bacteria (AAB) are ubiquitous organisms that are well adapted to sugar and
ethanol rich environments. This family of Gram-positive bacteria are well known for their …

Climate change is exerting an increasingly profound influence on vine phenology and grape
composition, and ultimately affects vinifications, wine microbiology and chemistry, and …

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 Maillard reaction between sugars and amino acids, peptides, or proteins generates a
myriad of aroma compounds through complex and multi-step reaction pathways. While the …

The previously developed and optimized headspace solid-phase microextraction (HS-
SPME)-GC–time-of-flight (TOF) MS analytical method for the determination of compounds …

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 …

Vidal grape grown in Ili, Xinjiang Autonomous Region, is one of few grapes used to ferment
ice wine in China. Microbial community structure and volatile composition during the …

The contribution of glycerol, ethanol and sugar to the perception of viscosity and density of
model wine (MW) solutions was examined. In study 1, the effects of individual components …

The key aroma compounds of Chinese Vidal icewine were characterized by means of gas
chromatography–olfactometry (GC-O) coupled with mass spectrometry (MS) on polar and …