Yeast and its importance to wine aroma
MG Lambrechts, IS Pretorius - 2000 - scholar.sun.ac.za
The most mysterious aspect of wine is the endless variety of flavours that stem from a
complex, completely non-linear system of interactions among many hundreds of …
complex, completely non-linear system of interactions among many hundreds of …
Determining wine aroma from compositional data
IL Francis, JL Newton - Australian Journal of Grape and Wine …, 2005 - Wiley Online Library
The value of, opportunities provided by, and the difficulties in elucidating the exact
contribution that chemical compounds make to wine aroma and flavour are outlined and …
contribution that chemical compounds make to wine aroma and flavour are outlined and …
Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines
A Escudero, E Campo, L Fariña, J Cacho… - Journal of Agricultural …, 2007 - ACS Publications
The aroma profile of five premium red wines has been studied by sensory descriptive
analysis, quantitative gas chromatography− olfactometry (GC-O), and chemical quantitative …
analysis, quantitative gas chromatography− olfactometry (GC-O), and chemical quantitative …
Recent advancements in understanding the terroir effect on aromas in grapes and wines: This article is published in cooperation with the XIIIth International Terroir …
Terroir is about the link between wine and its origin. It has long been understood by sensory
evaluation that the taste of wine from a given variety can be related to its origins. Specific …
evaluation that the taste of wine from a given variety can be related to its origins. Specific …
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 …
Volatile components of Zalema white wines
MJ Gómez-Míguez, JF Cacho, V Ferreira, IM Vicario… - Food Chemistry, 2007 - Elsevier
The volatile composition of young white wines from Vitis vinifera cv. Zalema, an
autochthonous grape variety in Huelva (southern Spain), has been studied by gas …
autochthonous grape variety in Huelva (southern Spain), has been studied by gas …
Fast analysis of important wine volatile compounds: Development and validation of a new method based on gas chromatographic–flame ionisation detection analysis …
C Ortega, R López, J Cacho, V Ferreira - Journal of Chromatography A, 2001 - Elsevier
A method for the simultaneous determination of major (10–200 mg/l) and minor (0.1–10
mg/l) volatile compounds from wine has been optimised and validated. A 3-ml volume of …
mg/l) volatile compounds from wine has been optimised and validated. A 3-ml volume of …
On the effects of higher alcohols on red wine aroma
This work aims to assess the aromatic sensory contribution of the four most relevant wine
higher alcohols (isobutanol, isoamyl alcohol, methionol and β-phenylethanol) on red wine …
higher alcohols (isobutanol, isoamyl alcohol, methionol and β-phenylethanol) on red wine …
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 …
Aromatic higher alcohols in wine: Implication on aroma and palate attributes during chardonnay aging
AG Cordente, D Espinase Nandorfy, M Solomon… - Molecules, 2021 - mdpi.com
The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived
compounds that have been shown to affect the aroma and flavour of fermented beverages …
compounds that have been shown to affect the aroma and flavour of fermented beverages …