Over decades, the concept of grape quality has evolved emphasizing its multidisciplinary
nature and that the same “desired quality” might correspond to even strikingly different …

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 …

The dynamics of physicochemical properties, microbial community and flavor metabolites
during fermentation of two typical Hakka rice wine were investigated. Results showed that …

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 …

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 …

The aroma profile of five premium red wines has been studied by sensory descriptive
analysis, quantitative gas chromatography− olfactometry (GC-O), and chemical quantitative …

The grape is one of the oldest and most important horticultural crops. Grape and wine aroma
has long been of cultural and scientific interest. The diverse compound classes comprising …

The aroma of six premium quality Spanish red wines has been studied by quantitative gas
chromatography− olfactometry (GC-O) and techniques of quantitative chemical analysis. 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 …

In recent years there has been much interest in the role that products of carotenoid
breakdown—the norisoprenoids—may play in wine aroma. The basis for this interest is that …