Grapevine (Vitis vinifera L.) is a non-climacteric fruit species used as table fruit, dried raisins,
and for vinification (wines) and distillation (liquors). In recent years, our knowledge of the …

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 …

Many crops display differential geographic phenotypes and sensorial signatures,
encapsulated by the concept of terroir. The drivers behind these differences remain elusive …

Sensory characterization is one of the most powerful, sophisticated, and extensively applied
tools in sensory science. This book focuses on sensory characterization of food and non …

Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking
practices involve careful vineyard management alongside controlled alcoholic fermentation …

Grape and wine production and quality is extremely dependent on the fruit ripening process.
Sensory and nutritional characteristics are important aspects for consumers and their …

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 …

To characterize the flavour of Albariño wines, a total of 35 samples representing five
geographic areas from Denomination of Origin Rías Baixas were analyzed by sensory …

Noble rot results from exceptional infections of ripe grape (Vitis vinifera) berries by Botrytis
cinerea. Unlike bunch rot, noble rot promotes favorable changes in grape berries and the …

This work outlines the results from an investigation to determine the effect of the oxygen
dissolved at bottling and the specific oxygen barrier properties of commercially available …