Works matching DE "SAUVIGNON blanc"

Results: 373

Transcriptional response of Saccharomyces cerevisiae to low temperature during wine fermentation.

Published in:

Antonie van Leeuwenhoek, 2015, v. 107, n. 4, p. 1029, doi. 10.1007/s10482-015-0395-5

By:

Deed, Rebecca;
Deed, Nathan;
Gardner, Richard

Publication type:

Article

Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds.

Published in:

European Food Research & Technology, 2017, v. 243, n. 11, p. 2043, doi. 10.1007/s00217-017-2917-z

By:

Salazar, Fernando;
Marangon, Matteo;
Labbé, Mariela;
Lira, Eugenio;
Rodríguez-Bencomo, Juan;
López, Francisco

Publication type:

Article

Quantitative analysis of 3-alkyl-2-methoxypyrazines in German Sauvignon blanc wines by MDGC-MS or MDGC-MS/MS for viticultural and enological studies.

Published in:

European Food Research & Technology, 2014, v. 239, n. 4, p. 549, doi. 10.1007/s00217-014-2250-8

By:

Legrum, Charlotte;
Gracia-Moreno, Elisa;
Lopez, Ricardo;
Potouridis, Theodoros;
Langen, Johannes;
Slabizki, Petra;
Weiand, Jörg;
Schmarr, Hans-Georg

Publication type:

Article

Thermovinification of grapes from the Cabernet Sauvignon and Pinot Noir varieties using immobilized yeasts.

Published in:

European Food Research & Technology, 2014, v. 238, n. 1, p. 79, doi. 10.1007/s00217-013-2062-2

By:

Andrade Neves, Nathália;
Araújo Pantoja, Lílian;
Santos, Alexandre

Publication type:

Article

Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics.

Published in:

European Food Research & Technology, 2010, v. 231, n. 1, p. 85, doi. 10.1007/s00217-010-1250-6

By:

Antonelli, Andrea;
Arfelli, Giuseppe;
Masino, Francesca;
Sartini, Elisa

Publication type:

Article

Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines.

Published in:

European Food Research & Technology, 2009, v. 228, n. 5, p. 777, doi. 10.1007/s00217-008-0989-5

By:

Gil-Muñoz, Rocío;
Moreno-Pérez, Ana;
Vila-López, Rosario;
Fernández-Fernández, José;
Martínez-Cutillas, Adrián;
Gómez-Plaza, Encarna

Publication type:

Article

Soil Fungal Communities in the Rhizosphere of Sauvignon Blanc Grapes Subjected to Various Agricultural Management Practices.

Published in:

Land (2012), 2025, v. 14, n. 4, p. 667, doi. 10.3390/land14040667

By:

Rotbart, Nativ;
Doniger, Tirza;
Applebaum, Itaii;
Steinberger, Yosef

Publication type:

Article

The Effect of a Leaf Fertilization Method Using Humic Acids on the Minerality and Chemical Composition of Sauvignon Blanc Wine from the Slovak Wine Region.

Published in:

Fermentation (Basel), 2024, v. 10, n. 12, p. 651, doi. 10.3390/fermentation10120651

By:

Bartkovský, Martin;
Semjon, Boris;
Regecová, Ivana;
Baričičová, Viera;
Očenáš, Peter;
Šuľáková, Lucia;
Marcinčák, Slavomír

Publication type:

Article

Correction: Pinu et al. The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines. Fermentation 2023, 9 , 759.

Published in:

2024

By:

Pinu, Farhana R.;
Stuart, Lily;
Topal, Taylan;
Albright, Abby;
Martin, Damian;
Grose, Claire

Publication type:

Correction Notice

Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 223, doi. 10.3390/fermentation10040223

By:

Veloso, Camila;
Mery-Araya, Camila;
Durán, Angelica;
Urtubia, Alejandra

Publication type:

Article

A Study of Condensates Collected during the Fermentation of Grape Must.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 206, doi. 10.3390/fermentation10040206

By:

Humaj, Jakub;
Baron, Mojmir;
Kumsta, Michal;
Sochor, Jiri;
Pavlousek, Pavel

Publication type:

Article

Fermented Beverages Revisited: From Terroir to Customized Functional Products.

Published in:

Fermentation (Basel), 2024, v. 10, n. 2, p. 74, doi. 10.3390/fermentation10020074

By:

Paramithiotis, Spiros;
Patra, Jayanta Kumar;
Kotseridis, Yorgos;
Dimopoulou, Maria

Publication type:

Article

Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System.

Published in:

Fermentation (Basel), 2023, v. 9, n. 11, p. 931, doi. 10.3390/fermentation9110931

By:

Schober, Doreen;
Wacker, Michael;
Schmarr, Hans-Georg;
Fischer, Ulrich

Publication type:

Article

The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines.

Published in:

Fermentation (Basel), 2023, v. 9, n. 8, p. 759, doi. 10.3390/fermentation9080759

By:

Pinu, Farhana R.;
Stuart, Lily;
Topal, Taylan;
Albright, Abby;
Martin, Damian;
Grose, Claire

Publication type:

Article

The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine.

Published in:

Fermentation (Basel), 2023, v. 9, n. 6, p. 541, doi. 10.3390/fermentation9060541

By:

Martín-García, Francisco José;
Palacios-Fernández, Sandra;
López de Lerma, Nieves;
García-Martínez, Teresa;
Mauricio, Juan C.;
Peinado, Rafael A.

Publication type:

Article

Total Lipids and Fatty Acids in Major New Zealand Grape Varieties during Ripening, Prolonged Pomace Contacts and Ethanolic Extractions Mimicking Fermentation.

Published in:

Fermentation (Basel), 2023, v. 9, n. 4, p. 357, doi. 10.3390/fermentation9040357

By:

Sherman, Emma;
Yvon, Muriel;
Grab, Franzi;
Zarate, Erica;
Green, Saras;
Bang, Kyung Whan;
Pinu, Farhana R.

Publication type:

Article

Characterization of Nero Antico di Pretalucente Wine and Grape Fungal Microbiota: An Expression of Abruzzo Region Cultivar Heritage.

Published in:

Fermentation (Basel), 2023, v. 9, n. 2, p. 150, doi. 10.3390/fermentation9020150

By:

Perpetuini, Giorgia;
Rossetti, Alessio Pio;
Giordano, Lucia;
Pulcini, Marta;
Dufrusine, Beatrice;
Battistelli, Noemi;
Zulli, Camillo;
Arfelli, Giuseppe;
Palliotti, Alberto;
Dainese, Enrico;
Tofalo, Rosanna

Publication type:

Article

Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace.

Published in:

Fermentation (Basel), 2022, v. 8, n. 12, p. 718, doi. 10.3390/fermentation8120718

By:

Wimalasiri, Pradeep M.;
Zhan, Jicheng;
Tian, Bin

Publication type:

Article

Varietal Aromas of Sauvignon Blanc: Impact of Oxidation and Antioxidants Used in Winemaking.

Published in:

Fermentation (Basel), 2022, v. 8, n. 12, p. 686, doi. 10.3390/fermentation8120686

By:

Tsai, Pei-Chin;
Araujo, Leandro Dias;
Tian, Bin

Publication type:

Article

Effect of Saccharomyces cerevisiae and Saccharomyces pastorianus Co-Inoculation on Alcoholic Fermentation Behavior and Aromatic Profile of Sauvignon Blanc Wine.

Published in:

Fermentation (Basel), 2022, v. 8, n. 10, p. 539, doi. 10.3390/fermentation8100539

By:

Dimopoulou, Maria;
Goulioti, Elli;
Troianou, Vicky;
Toumpeki, Chrisavgi;
Paramithiotis, Spiros;
Gosselin, Yves;
Dorignac, Etienne;
Papadopoulos, Georgios;
Kotseridis, Yorgos

Publication type:

Article

The Impact of Vineyard Mechanization on Grape and Wine Phenolics, Aroma Compounds, and Sensory Properties.

Published in:

Fermentation (Basel), 2022, v. 8, n. 7, p. 318, doi. 10.3390/fermentation8070318

By:

Sun, Qun;
Ebersole, Craig;
Wong, Deborah Parker;
Curtis, Karley

Publication type:

Article

Wild Saccharomyces Produced Differential Aromas of Fermented Sauvignon Blanc Must.

Published in:

Fermentation (Basel), 2022, v. 8, n. 4, p. 177, doi. 10.3390/fermentation8040177

By:

Mendes, Sandra D. C.;
Arcari, Stefany Grützmann;
Werner, Simone Silmara;
Valente, Patricia;
Ramirez-Castrillon, Mauricio

Publication type:

Article

New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging.

Published in:

Fermentation (Basel), 2022, v. 8, n. 4, p. 139, doi. 10.3390/fermentation8040139

By:

Jiménez-Lorenzo, Rafael;
Farines, Vincent;
Sablayrolles, Jean-Marie;
Camarasa, Carole;
Bloem, Audrey

Publication type:

Article

Increased Varietal Aroma Diversity of Marselan Wine by Mixed Fermentation with Indigenous Non-Saccharomyces Yeasts.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030133

By:

Xiaomin Xi;
Aili Xin;
Yilin You;
Weidong Huang;
Jicheng Zhan

Publication type:

Article

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety.

Published in:

Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010024

By:

Capozzi, Vittorio;
Tufariello, Maria;
De Simone, Nicola;
Fragasso, Mariagiovanna;
Grieco, Francesco

Publication type:

Article

Large-Scale Screening of Thiol and Fermentative Aroma Production during Wine Alcoholic Fermentation: Exploring the Effects of Assimilable Nitrogen and Peptides.

Published in:

Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040098

By:

Duc, Camille;
Maçna, Faïza;
Sanchez, Isabelle;
Galeote, Virginie;
Delpech, Stéphane;
Silvano, Anthony;
Mouret, Jean-Roch

Publication type:

Article

Identification of Yeasts with Mass Spectrometry during Wine Production.

Published in:

Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010005

By:

Kačániová, Miroslava;
Kunová, Simona;
Sabo, Jozef;
Ivanišová, Eva;
Žiarovská, Jana;
Felsöciová, Sŏna;
Terentjeva, Margarita

Publication type:

Article

Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains.

Published in:

Fermentation (Basel), 2019, v. 5, n. 3, p. 1, doi. 10.3390/fermentation5030066

By:

Braschi, Giacomo;
Ricci, Arianna;
Grazia, Luigi;
Versari, Andrea;
Patrignani, Francesca;
Lanciotti, Rosalba

Publication type:

Article

Electronic Nose Evaluation of Cabernet Sauvignon Fruit Maturity.

Published in:

Journal of Wine Research, 2008, v. 19, n. 1, p. 69, doi. 10.1080/09571260802164061

By:

Athamneh, AhmadI.;
Zoecklein, BruceW.;
Mallikarjunan, Kumar

Publication type:

Article

Metabolic and Molecular Rearrangements of Sauvignon Blanc (Vitis vinifera L.) Berries in Response to Foliar Applications of Specific Dry Yeast.

Published in:

Plants (2223-7747), 2023, v. 12, n. 19, p. 3423, doi. 10.3390/plants12193423

By:

Rodrigues, Marta;
Forestan, Cristian;
Ravazzolo, Laura;
Hugueney, Philippe;
Baltenweck, Raymonde;
Rasori, Angela;
Cardillo, Valerio;
Carraro, Pietro;
Malagoli, Mario;
Brizzolara, Stefano;
Quaggiotti, Silvia;
Porro, Duilio;
Meggio, Franco;
Bonghi, Claudio;
Battista, Fabrizio;
Ruperti, Benedetto

Publication type:

Article

Grape Berry Responses to Sequential Flooding and Heatwave Events: A Physiological, Transcriptional, and Metabolic Overview.

Published in:

Plants (2223-7747), 2022, v. 11, n. 24, p. 3574, doi. 10.3390/plants11243574

By:

Botton, Alessandro;
Girardi, Francesco;
Ruperti, Benedetto;
Brilli, Matteo;
Tijero, Veronica;
Eccher, Giulia;
Populin, Francesca;
Schievano, Elisabetta;
Riello, Tobia;
Munné-Bosch, Sergi;
Canton, Monica;
Rasori, Angela;
Cardillo, Valerio;
Meggio, Franco

Publication type:

Article

Correction: Villalobos-González et al. Photoprotection Is Achieved by Photorespiration and Modification of the Leaf Incident Light, and Their Extent Is Modulated by the Stomatal Sensitivity to Water Deficit in Grapevines. Plants 2022, 11 , 1050.

Published in:

2022

By:

Villalobos-González, Luis;
Alarcón, Nicolás;
Bastías, Roberto;
Pérez, Cristobal;
Sanz, René;
Peña-Neira, Álvaro;
Pastenes, Claudio

Publication type:

Correction Notice

Photoprotection Is Achieved by Photorespiration and Modification of the Leaf Incident Light, and Their Extent Is Modulated by the Stomatal Sensitivity to Water Deficit in Grapevines.

Published in:

Plants (2223-7747), 2022, v. 11, n. 8, p. N.PAG, doi. 10.3390/plants11081050

By:

Villalobos-González, Luis;
Alarcón, Nicolás;
Bastías, Roberto;
Pérez, Cristobal;
Sanz, René;
Peña-Neira, Álvaro;
Pastenes, Claudio

Publication type:

Article

Cultivar Susceptibility to Natural Infections Caused by Fungal Grapevine Trunk Pathogens in La Mancha Designation of Origin (Spain).

Published in:

Plants (2223-7747), 2021, v. 10, n. 6, p. 1171, doi. 10.3390/plants10061171

By:

Chacón-Vozmediano, Juan L.;
Gramaje, David;
León, Maela;
Armengol, Josep;
Moral, Juan;
Izquierdo-Cañas, Pedro M.;
Martínez-Gascueña, Jesús

Publication type:

Article

Physiology and pharmacology of temperature regulation: From basic to applied and across environments.

Published in:

2022

By:

Kingma, Boris R. M.;
Charkoudian, Nisha;
White, Matthew D.

Publication type:

Editorial

Utilization of different yield regulation methods of the vine for production of wines of higher designation protected of origin.

Published in:

Slovak Journal of Food Sciences, 2023, v. 17, p. 231, doi. 10.5219/1877

By:

Janás, Martin;
Benešová, Lucia;
Ailer, Štefan;
Levická, Mária

Publication type:

Article

Comparison of Canonical Variate and Principal Component Analyses of Wine Descriptive Analysis Data.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1355, doi. 10.1111/j.1365-2621.1989.tb05991.x

By:

HEYMANN, H.;
NOBLE, A. C.

Publication type:

Article

SELECTING THE PROPER WHITE WINE VARIETIES ACCORIDNG TO MULTIPLE-CRITERIA DECISION ANALYSIS: CASE STUDY SERBIA.

Published in:

Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2025, v. 25, n. 1, p. 517

By:

JELOČNIK, Marko;
NEDELJKOVIĆ, Miroslav;
JAKŠIĆ, Darko;
PETROV, Mladen

Publication type:

Article

Authenticity Tests of White Wines From the Apold Depression.

Published in:

Management of Sustainable Development, 2014, v. 6, n. 2, p. 55, doi. 10.1515/msd-2015-0007

By:

Lengyel, Ecaterina;
Sikolya, László

Publication type:

Article

Assessing the disparity: comparative toxicity of Copper in zebrafish larvae exposes alarming consequences of permissible concentrations in Brazil.

Published in:

Journal of Toxicology & Environmental Health: Part A, 2024, v. 87, n. 4, p. 166, doi. 10.1080/15287394.2023.2290630

By:

Takemura Mariano, Maria Vitória;
Paganotto Leandro, Luana;
Gomes, Karen Kich;
dos Santos, Ana Beatriz;
de Rosso, Vitor Oliveira;
Dafre, Alcir Luiz;
Farina, Marcelo;
Posser, Thaís;
Franco, Jeferson Luis

Publication type:

Article

Identification and technological characteristics of yeast strains from vineyards in Slovakia.

Published in:

Journal of Food & Nutrition Research, 2020, v. 59, n. 3, p. 241

By:

JANKURA, ERVÍN;
PIKNOVÁ, ĽUBICA;
LOPAŠOVSKÁ, JANKA

Publication type:

Article

Botrytis cinerea infection in Vitis vinifera cultivars under cycle inversion.

Published in:

Scientia Agricola, 2024, v. 81, p. 1, doi. 10.1590/1678-992X-2023-0142

By:

Albertin, Fernando;
Gelain, Jhulia;
Nicolau Maia, Juliana;
May De Mio, Louise Larissa;
Antonio Biasi, Luiz

Publication type:

Article

Characterisation of Vranec, Cabernet Sauvignon and Merlot wines based on their chromatic and anthocyanin profiles.

Published in:

Journal of the Serbian Chemical Society, 2013, v. 78, n. 9, p. 1309, doi. 10.2298/JSC130101026D

By:

DIMITROVSKA, MAJA;
TOMOVSKA, ELENA;
BOCEVSKA, MIRJANA

Publication type:

Article

Evaluation of the Quality of Selected White and Red Wines Produced from Moravia Region of Czech Republic Using Physicochemical Analysis, FTIR Infrared Spectroscopy and Chemometric Techniques.

Published in:

Molecules, 2023, v. 28, n. 17, p. 6326, doi. 10.3390/molecules28176326

By:

Budziak-Wieczorek, Iwona;
Mašán, Vladimír;
Rząd, Klaudia;
Gładyszewska, Bożena;
Karcz, Dariusz;
Burg, Patrik;
Čížková, Alice;
Gagoś, Mariusz;
Matwijczuk, Arkadiusz

Publication type:

Article

Can Rare Earth Elements Be Considered as Markers of the Varietal and Geographical Origin of Wines?

Published in:

Molecules, 2023, v. 28, n. 11, p. 4319, doi. 10.3390/molecules28114319

By:

Temerdashev, Zaual;
Bolshov, Mikhail;
Abakumov, Aleksey;
Khalafyan, Alexan;
Kaunova, Anastasia;
Vasilyev, Alexander;
Sheludko, Olga;
Ramazanov, Arsen

Publication type:

Article

New Precursors to 3-Sulfanylhexan-1-ol? Investigating the Keto–Enol Tautomerism of 3- S -Glutathionylhexanal.

Published in:

Molecules, 2021, v. 26, n. 14, p. 4261, doi. 10.3390/molecules26144261

By:

Muhl, Jennifer R.;
Pilkington, Lisa I.;
Deed, Rebecca C.

Publication type:

Article

Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique.

Published in:

Molecules, 2021, v. 26, n. 11, p. 3172, doi. 10.3390/molecules26113172

By:

Ling, Mengqi;
Zhou, Yu;
Lan, Yibin;
Cheng, Chifang;
Wu, Guangfeng;
Duan, Changqing;
Shi, Ying

Publication type:

Article

Influence of Non- Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds.

Published in:

Molecules, 2021, v. 26, n. 3, p. 644, doi. 10.3390/molecules26030644

By:

Tufariello, Maria;
Fragasso, Mariagiovanna;
Pico, Joana;
Panighel, Annarita;
Castellarin, Simone Diego;
Flamini, Riccardo;
Grieco, Francesco;
Biasioli, Franco;
Capozzi, Vittorio;
Khomenko, Iuliia;
Borruso, Luigimaria;
Silcock, Patrick

Publication type:

Article

Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines.

Published in:

Molecules, 2021, v. 26, n. 3, p. 554, doi. 10.3390/molecules26030554

By:

Gil i Cortiella, Mariona;
Ubeda, Cristina;
Covarrubias, José Ignacio;
Laurie, V. Felipe;
Peña-Neira, Álvaro;
Gil-Muñoz, Rocio;
Gómez-Plaza, Encarna

Publication type:

Article

Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines.

Published in:

Molecules, 2020, v. 25, n. 2, p. 272, doi. 10.3390/molecules25020272

By:

Petronilho, Sílvia;
Lopez, Ricardo;
Ferreira, Vicente;
Coimbra, Manuel A.;
Rocha, Sílvia M.

Publication type:

Article