White wine phenolic analyses are less common in the literature than analyses of red wine
phenolics. Analytical techniques for white wine phenolic analyses using spectrophotometric …

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and
expertise in a single, science-focused volume, including all the complexities and nuances of …

Key varietal characteristics of Sauvignon Blanc, including the descriptors of 'green'and
'tropical fruit', are mostly attributed to methoxypyrazines and volatile thiols, while …

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information
behind tasting, including insights on physiological, psychological and physicochemical …

Maintaining wine oxidative stability during barrel ageing and shelf life storage remains a
challenge. This study evaluated the antioxidant activities of soluble extracts from seven …

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly
updated edition of this highly-successful book. This new edition covers methods for shelf-life …

Aroma is a key element in the description of wine's hedonistic character and commercial
value. The volatile compounds that compose a wine's aroma belong to various very different …

The evolution of the varietal thiol 3-mercaptohexanol acetate (3MHA) and other key aroma
compounds has been monitored in New Zealand Sauvignon blanc wines stored for 1year at …

Concentrations of aromatic volatiles during storage of white wine with reduced (35 mg/L) or
typical (55 mg/L) free sulfur dioxide for up to 210 days (7 months) were measured to …

Berry shriveling is an often reported occurrence in the Shiraz (Vitis vinifera L.) cultivar. This
study investigated the effect of berry shriveling occurring in a high yielding (18.6±1.6 …