Plant phenolics have been for many years a theme of major scientific and applied interest.
Grape berry phenolics contribute to organoleptic properties, color and protection against …

The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact and …

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 …

This review discusses the impacts of nitrogen addition in the vineyard and winery, and
establishes the effects that nitrogen has on grape berry and wine composition and the …

This review addresses the role of nitrogen (N) in vine balance and grape composition. It
offers an integrative approach to managing grapevine N nutrition. Keeping in mind that N …

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 numerous uses of the grapevine fruit, especially for wine and beverages, have made it
one of the most important plants worldwide. The phytochemistry of grapevine is rich in a …

Surveys conducted worldwide have shown that a significant proportion of grape musts are
suboptimal for yeast nutrients, especially assimilable nitrogen. Nitrogen deficiencies are …

Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …

Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence
fermentation kinetics and the production of volatile compounds important for wine aroma …