The human nose has been used as a detector in gas chromatography analysis to evaluate
odoriferous compounds related to aroma and quality of wine. Several olfactometric …

Wine aroma is the result of complex interactions between volatile compounds and non-
volatile ones and individual perception phenomenon. In this work, an aroma network …

Highlights Pre-fermentative cryogenic treatments as a tool to increase the varietal thiol levels
in Sauvignon blanc and Chenin blanc wines. Cryogenic pre treatment technologies as an …

Freezing grapes is a winemaking technique known as cryoextraction that intends to modify
the composition of the final wines. The changes that take place in the frozen grapes facilitate …

In this research, we propose a novel concept for a non-destructive evaluation of volatiles
emitted from ripening grapes using solid-phase microextraction (SPME). This concept is …

The aromatic profile of a wine is one of the main characteristics appreciated by consumers.
Due to climate change, vineyards need to adapt to new conditions, and one of the strategies …

Traditional Method sparkling wine production requires a sugar addition to the base wine to
initiate the second alcoholic fermentation in bottles. This study aimed to identify differences …

The concentrations of amino acids and volatile compounds of a given grapevine cultivar
may be modified by climate variability between years and by management practices, such …

Background and goals Research into wines made from cold-hardy interspecific hybrids,
which have been integral for the establishment of a grape and wine industry in the Upper …

The enology industry in North Dakota is extremely young, with less than twenty years of
existence. At times throughout the development of the North Dakota viticulture and enology …