The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss
the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds …
the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds …
Wine flavor and aroma
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 …
large number of chemical compounds and sensory receptors. Compounds interact and …
Research progress of wine aroma components: A critical review
Y He, X Wang, P Li, Y Lv, H Nan, L Wen, Z Wang - Food Chemistry, 2023 - Elsevier
As an important sensory indicator, aroma affects the quality of wine and consumer
preference. In this review, the following aspects are comprehensively analyzed:(1) Varietal …
preference. In this review, the following aspects are comprehensively analyzed:(1) Varietal …
The genetic basis of grape and wine aroma
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 …
has long been of cultural and scientific interest. The diverse compound classes comprising …
Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety
R Vejarano, A Gil-Calderón - Fermentation, 2021 - mdpi.com
About 42 commercial products based on non-Saccharomyces yeasts are estimated as
available on the market, being mostly pure cultures (79%), with a predominance of …
available on the market, being mostly pure cultures (79%), with a predominance of …
The actual and potential aroma of winemaking grapes
V Ferreira, R Lopez - Biomolecules, 2019 - mdpi.com
This review intends to rationalize the knowledge related to the aroma of grapes and to the
aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes …
aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes …
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 …
Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in
the production of red wine following different combined fermentation strategies. For a …
the production of red wine following different combined fermentation strategies. For a …
Aroma component analysis by HS-SPME/GC–MS to characterize Lager, Ale, and sour beer styles
The world of beer is a rich tapestry woven with diverse styles, each with its unique character.
Lager, known for its crispness, ferments at lower temperatures, while ale, at warmer ones …
Lager, known for its crispness, ferments at lower temperatures, while ale, at warmer ones …
Yeasts and wine flavour
M Ugliano, PA Henschke - Wine chemistry and biochemistry, 2009 - Springer
Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …