Effects on varietal aromas during wine making: A review of the impact of varietal aromas on the flavor of wine
Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …
compounds contribute to the sensory perception of wine flavor. This review focuses on the …
Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts
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 …
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …
Evaluation of the perceptual interaction among ester odorants and nonvolatile organic acids in Baijiu by GC-MS, GC-O, odor threshold, and sensory analysis
G Wang, S Jing, X Wang, F Zheng, H Li… - Journal of Agricultural …, 2022 - ACS Publications
By applying the aroma extract dilution analysis, 13 esters were found to have high FD factors
in the Laobaigan flavor type of Baijiu. These were then quantified using GC-MS. In addition …
in the Laobaigan flavor type of Baijiu. These were then quantified using GC-MS. In addition …
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity …
Y Niu, Q Zhu, Z Xiao - Food Research International, 2020 - Elsevier
Ester aroma compounds in Chinese Moutai Baijiu were extracted by liquid-liquid extraction
(LLE) or headspace solid-phase microextraction (HS-SPME) and identified and quantified …
(LLE) or headspace solid-phase microextraction (HS-SPME) and identified and quantified …
Aroma characterization of Chinese rice wine by gas chromatography–olfactometry, chemical quantitative analysis, and aroma reconstitution
The aroma profile of Chinese rice wine was investigated in this study. The volatile
compounds in a traditional Chinese rice wine were extracted using Lichrolut EN and further …
compounds in a traditional Chinese rice wine were extracted using Lichrolut EN and further …
Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC–MS, GC–O, odor threshold and sensory analysis: An insight at the …
Y Niu, P Wang, Z Xiao, J Zhu, X Sun, R Wang - Food chemistry, 2019 - Elsevier
The ester aroma profiles of five Chinese cherry wines and the perceptual interaction among
esters were investigated in this study. 24 esters were identified by Gas chromatography …
esters were investigated in this study. 24 esters were identified by Gas chromatography …
Comparison of inorganic and organic nitrogen supplementation of grape juice–Effect on volatile composition and aroma profile of a Chardonnay wine fermented with …
D Torrea, C Varela, M Ugliano, C Ancin-Azpilicueta… - Food chemistry, 2011 - Elsevier
Inorganic nitrogen salts, and to a growing extent organic nitrogen preparations, are widely
used to ameliorate a nitrogen deficiency in wine fermentation, but the impact of nitrogen …
used to ameliorate a nitrogen deficiency in wine fermentation, but the impact of nitrogen …
Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids
G Wang, S Jing, X Song, L Zhu, F Zheng… - Journal of agricultural …, 2021 - ACS Publications
Nonvolatile organic acids (NVOAs) associated with the Laobaigan flavor type of Baijiu were
analyzed by a derivatization method, and 37 NVOAs were quantified. In addition, 33 …
analyzed by a derivatization method, and 37 NVOAs were quantified. In addition, 33 …
Study of sensory interactions among red wine fruity esters in a model solution
G Lytra, S Tempere, A Le Floch… - Journal of agricultural …, 2013 - ACS Publications
Our study focused on the impact of 12 red wine esters, in complex mixtures, on the
perception of fruity aromas. Aromatic reconstructions were prepared in dilute alcohol …
perception of fruity aromas. Aromatic reconstructions were prepared in dilute alcohol …
Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition
F San-Juan, V Ferreira, J Cacho… - Journal of agricultural …, 2011 - ACS Publications
A satisfactory model explaining quality could be built in a set of 25 high quality Spanish red
wines, by aroma-active chemical composition. The quality of the wines was positively …
wines, by aroma-active chemical composition. The quality of the wines was positively …