It is well established that non-Saccharomyces wine yeasts, considered in the past as
undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of …

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 …

Wine Science, Third Edition, covers the three pillars of wine science–grape culture, wine
production, and sensory evaluation. It takes readers on a scientific tour into the world of wine …

This review intends to rationalize the knowledge related to the aroma of grapes and to the
aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes …

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 …

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 …

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 …

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) …

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 …

Thiol precursor content in Melon B. and Sauvignon blanc grape juices obtained under
vacuum was determined by quantifying cysteinylated and glutathionylated conjugates of 3 …