Works matching DE "WINE flavor %26 odor"

Results: 902

Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in Saccharomyces cerevisiae at Different Sugar Concentrations in Wine Fermentation.

Published in:

Foods, 2025, v. 14, n. 9, p. 1476, doi. 10.3390/foods14091476

By:

Chen, Lu;
Ren, Xiaona;
Wang, Yanan;
Hao, Dongshu;
Liang, Yanying;
Qin, Yi

Publication type:

Article

Carposphere microbiota alters grape volatiles and shapes the wine grape typicality.

Published in:

New Phytologist, 2025, v. 246, n. 5, p. 2280, doi. 10.1111/nph.70152

By:

Liu, Menglong;
Yao, Xuenan;
Wang, Haiqi;
Xu, Xiaobo;
Kong, Junhua;
Wang, Yongjian;
Chen, Weiping;
Bai, Huiqing;
Wang, Zixuan;
Setati, Mathabatha Evodia;
Crauwels, Sam;
Blancquaert, Erna;
Fan, Peige;
Liang, Zhenchang;
Dai, Zhanwu

Publication type:

Article

发酵型刺梨绿茶酒工艺研究及挥发性成分分析.

Published in:

Storage & Process, 2025, n. 4, p. 67, doi. 10.3969/j.issn.1009-6221.2025.04.009

By:

张小勤;
穆冯娜;
何小杰;
陈飞飞;
陈玉琳;
钟浪进;
安焱林;
吴广辉;
李东

Publication type:

Article

Ампелографска характеристика на Гъмза N5.

Published in:

Bulgarian Journal of Crop Science / Rastenievdni Nauki, 2025, v. 62, n. 2, p. 78, doi. 10.61308/GULU1714

By:

Наков, Здравко;
Симеонов, Илиян

Publication type:

Article

山楂糯米酒发酵工艺优化.

Published in:

Food Research & Development, 2025, v. 46, n. 8, p. 143, doi. 10.12161/j.issn.1005-6521.2025.08.018

By:

周茜;
简宁宁;
李凤霞;
胡元庆

Publication type:

Article

响应面法优化西洋参-无花果复合果酒发酵工艺.

Published in:

China Brewing, 2025, v. 44, n. 4, p. 261, doi. 10.11882/j.issn.0254-5071.2025.04.038

By:

王鹏

Publication type:

Article

固定化酵母酿造百香果玫瑰茄复合果酒发酵工艺优化.

Published in:

China Brewing, 2025, v. 44, n. 4, p. 213, doi. 10.11882/j.issn.0254-5071.2025.04.031

By:

章雪玲;
杨茜;
杨敏;
管春花;
王紫琳;
陶亮;
田洋

Publication type:

Article

微波-超声协同催陈技术对葡萄酒挥发性风味物质的影响.

Published in:

China Brewing, 2025, v. 44, n. 4, p. 197, doi. 10.11882/j.issn.0254-5071.2025.04.029

By:

邵俊锋;
邵志明;
戴阳军

Publication type:

Article

不同产区“马瑟兰,干红与桃红葡萄酒香气成分分析.

Published in:

China Brewing, 2025, v. 44, n. 4, p. 104, doi. 10.11882/j.issn.0254-5071.2025.04.015

By:

陈佳威;
秦燕飞;
孙建平

Publication type:

Article

Construction of self-cloning, indigenous wine strains of Saccharomyces cerevisiae with enhanced glycerol and glutathione production.

Published in:

Biotechnology Letters, 2012, v. 34, n. 9, p. 1711, doi. 10.1007/s10529-012-0954-z

By:

Hao, Rui-Ying;
Liu, Yan-Lin;
Wang, Zhao-Yue;
Zhang, Bo-run

Publication type:

Article

Methyl jasmonate: effect on proanthocyanidin content in Monastrell and Tempranillo grapes and wines.

Published in:

European Food Research & Technology, 2018, v. 244, n. 4, p. 611, doi. 10.1007/s00217-017-2981-4

By:

Gil-Muñoz, Rocío;
Fernández-Fernández, José Ignacio;
Portu, Javier;
Garde-Cerdán, Teresa

Publication type:

Article

Rapid strategies for the determination of sensory and chemical differences between a wealth of similar wines.

Published in:

European Food Research & Technology, 2017, v. 243, n. 8, p. 1295, doi. 10.1007/s00217-017-2857-7

By:

Alegre, Yohanna;
Sáenz-Navajas, María-Pilar;
Ferreira, Vicente;
García, David;
Razquin, Iosu;
Hernández-Orte, Purificación

Publication type:

Article

Influence of early seeds removal on the physicochemical, polyphenolic, aromatic and sensory characteristics of red wines from Gaglioppo cv.

Published in:

European Food Research & Technology, 2017, v. 243, n. 8, p. 1311, doi. 10.1007/s00217-017-2842-1

By:

Guaita, Massimo;
Petrozziello, Maurizio;
Panero, Loretta;
Tsolakis, Christos;
Motta, Silvia;
Bosso, Antonella

Publication type:

Article

Characterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc 'à petit grains' grape variety with Red Muscat.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1277, doi. 10.1007/s00217-016-2841-7

By:

Jesus, Diva;
Campos, Francisco;
Ferreira, Miguel;
Couto, José

Publication type:

Article

Thiol precursors in Grechetto grape juice and aromatic expression in wine.

Published in:

European Food Research & Technology, 2017, v. 243, n. 5, p. 753, doi. 10.1007/s00217-016-2789-7

By:

Cerreti, Martina;
Ferranti, Pasquale;
Benucci, Ilaria;
Liburdi, Katia;
Simone, Carmela;
Esti, Marco

Publication type:

Article

Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation.

Published in:

European Food Research & Technology, 2016, v. 242, n. 11, p. 1937, doi. 10.1007/s00217-016-2693-1

By:

Liu, Di;
Xing, Ran-Ran;
Li, Zheng;
Yang, Dai-Mo;
Pan, Qiu-Hong

Publication type:

Article

Quantification of cork off-flavor compounds in natural cork stoppers and wine by multidimensional gas chromatography mass spectrometry.

Published in:

European Food Research & Technology, 2016, v. 242, n. 6, p. 977, doi. 10.1007/s00217-015-2604-x

By:

Slabizki, Petra;
Legrum, Charlotte;
Wegmann-Herr, Pascal;
Fischer, Claus;
Schmarr, Hans-Georg

Publication type:

Article

Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine.

Published in:

European Food Research & Technology, 2016, v. 242, n. 6, p. 825, doi. 10.1007/s00217-015-2588-6

By:

Baiano, Antonietta;
Previtali, Maria;
Viggiani, Ilaria;
Gianni, Antonio

Publication type:

Article

Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: the case of Aglianico and Montepulciano.

Published in:

European Food Research & Technology, 2016, v. 242, n. 5, p. 745, doi. 10.1007/s00217-015-2583-y

By:

Baiano, Antonietta;
Gianni, Antonio;
Mentana, Annalisa;
Quinto, Maurizio;
Centonze, Diego;
Nobile, Matteo

Publication type:

Article

Chemical and sensory evaluation of wine matured in oak barrel: effect of oak species involved and toasting process.

Published in:

European Food Research & Technology, 2015, v. 240, n. 3, p. 533, doi. 10.1007/s00217-014-2352-3

By:

Chira, Kleopatra;
Teissedre, Pierre-Louis

Publication type:

Article

Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics.

Published in:

European Food Research & Technology, 2013, v. 237, n. 4, p. 481, doi. 10.1007/s00217-013-2018-6

By:

Gil, M.;
Estévez, S.;
Kontoudakis, N.;
Fort, F.;
Canals, J.;
Zamora, F.

Publication type:

Article

Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine.

Published in:

European Food Research & Technology, 2011, v. 233, n. 1, p. 1, doi. 10.1007/s00217-011-1480-2

By:

Arfelli, Giuseppe;
Sartini, Elisa;
Corzani, Claudia;
Fabiani, Alessandra

Publication type:

Article

Determination of geosmin and 2,4,6-trichloroanisole in white and red Austrian wines by headspace SPME-GC/MS and comparison with sensory analysis.

Published in:

European Food Research & Technology, 2010, v. 231, n. 5, p. 771, doi. 10.1007/s00217-010-1321-8

By:

Weingart, Georg;
Schwartz, Heidi;
Eder, Reinhard;
Sontag, Gerhard

Publication type:

Article

Odorant active compounds in Amontillado wines obtained by combination of two consecutive ageing processes.

Published in:

European Food Research & Technology, 2008, v. 227, n. 6, p. 1687, doi. 10.1007/s00217-008-0894-y

By:

Luis Zea;
Lourdes Moyano;
Manuel Medina

Publication type:

Article

Assessing the Impact of Commercial Lachancea thermotolerans Immobilized in Biocapsules on Wine Quality: Odor Active Compounds and Organoleptic Properties.

Published in:

Fermentation (Basel), 2024, v. 10, n. 6, p. 303, doi. 10.3390/fermentation10060303

By:

Muñoz-Castells, Raquel;
Moreno, Juan;
García-Martínez, Teresa;
Mauricio, Juan Carlos;
Moreno-García, Jaime

Publication type:

Article

Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 210, doi. 10.3390/fermentation10040210

By:

Toldam-Andersen, Torben Bo;
Zhang, Shujuan;
Liu, Jing;
Bredie, Wender L. P.;
Petersen, Mikael Agerlin

Publication type:

Article

Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 192, doi. 10.3390/fermentation10040192

By:

Dong, Hangmeng;
Liu, Shoulong;
Cai, Gonglin;
Yang, Hailong

Publication type:

Article

Aroma Features of Hanseniaspora vineae Hv205 Wines in Sequential and Co-Inoculation Strategies.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 191, doi. 10.3390/fermentation10040191

By:

Gallo, Adelaide;
Roman, Tomas;
Paolini, Mauro;
Cappello, Nicola;
Guzzon, Raffaele;
Carrau, Francisco;
Schneider, Rémi;
Larcher, Roberto

Publication type:

Article

Study on the Dynamics of Microflora during Natural Fermentation of Different Blueberry Wines.

Published in:

Fermentation (Basel), 2023, v. 9, n. 11, p. 930, doi. 10.3390/fermentation9110930

By:

Hu, Boran;
Su, Jinghao;
Zhou, Min;
Xu, Shaochen

Publication type:

Article

Widely Targeted Metabonomic Analysis to Study Effect of GSH on Metabolites of Chardonnay Wine during Simulated Oxidation.

Published in:

Fermentation (Basel), 2023, v. 9, n. 9, p. 815, doi. 10.3390/fermentation9090815

By:

Gao, Deyan;
Wang, Cong;
Shi, Hongmei;
Liang, Hongmin

Publication type:

Article

Exploring the Potential of Non-Conventional Yeasts in Wine Fermentation with a Focus on Saccharomycopsis fermentans.

Published in:

Fermentation (Basel), 2023, v. 9, n. 9, p. 786, doi. 10.3390/fermentation9090786

By:

Akan, Madina;
Gudiksen, Andreas;
Baran, Yasemin;
Semmler, Heike;
Brezina, Silvia;
Fritsch, Stefanie;
Rauhut, Doris;
Wendland, Jürgen

Publication type:

Article

Impact of Commercial Inactive Yeast Derivatives on Antiradical Properties, Volatile and Sensorial Profiles of Grašac Wines.

Published in:

Fermentation (Basel), 2023, v. 9, n. 5, p. 494, doi. 10.3390/fermentation9050494

By:

Stamenković Stojanović, Sandra;
Mančić, Stojan;
Cvetković, Dragan;
Malićanin, Marko;
Danilović, Bojana;
Karabegović, Ivana

Publication type:

Article

New Online Monitoring Approaches to Describe and Understand the Kinetics of Acetaldehyde Concentration during Wine Alcoholic Fermentation: Access to Production Balances.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 299, doi. 10.3390/fermentation9030299

By:

Guittin, Charlie;
Maçna, Faïza;
Picou, Christian;
Perez, Marc;
Barreau, Adeline;
Poitou, Xavier;
Sablayrolles, Jean-Marie;
Mouret, Jean-Roch;
Farines, Vincent

Publication type:

Article

Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 276, doi. 10.3390/fermentation9030276

By:

Cao, Huaqiang;
Bai, Meiyu;
Lou, Yueyue;
Yang, Xiaotian;
Zhao, Chenchen;
Lu, Kuan;
Zhang, Pengpai

Publication type:

Article

Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 245, doi. 10.3390/fermentation9030245

By:

Gottardi, Davide;
Siesto, Gabriella;
Bevilacqua, Antonio;
Patrignani, Francesca;
Campaniello, Daniela;
Speranza, Barbara;
Lanciotti, Rosalba;
Capece, Angela;
Romano, Patrizia

Publication type:

Article

Wine Minerality and Funkiness: Blending the Two Tales of the Same Story.

Published in:

Fermentation (Basel), 2022, v. 8, n. 12, p. 745, doi. 10.3390/fermentation8120745

By:

Malfeito-Ferreira, Manuel

Publication type:

Article

Comparative Evaluation of Secreted Plant Carotenoid Cleavage Dioxygenase 1 (CCD1) Enzymes in Saccharomyces cerevisiae.

Published in:

Fermentation (Basel), 2022, v. 8, n. 8, p. 395, doi. 10.3390/fermentation8080395

By:

Timmins, John J. B.;
Kroukamp, Heinrich;
Walker, Roy S. K.;
Pretorius, Isak S.;
Paulsen, Ian T.

Publication type:

Article

Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts.

Published in:

Fermentation (Basel), 2022, v. 8, n. 8, p. 381, doi. 10.3390/fermentation8080381

By:

Avdanina, Daria;
Zghun, Alexander

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

Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation.

Published in:

Fermentation (Basel), 2022, v. 8, n. 6, p. 90, doi. 10.3390/fermentation8020090

By:

Girardi Piva, Giovana;
Casalta, Erick;
Legras, Jean-Luc;
Tesnière, Catherine;
Sablayrolles, Jean-Marie;
Ferreira, David;
Ortiz-Julien, Anne;
Galeote, Virginie;
Mouret, Jean-Roch

Publication type:

Article

Enhancing Ethanol Tolerance via the Mutational Breeding of Pichia terricola H5 to Improve the Flavor Profiles of Wine.

Published in:

Fermentation (Basel), 2022, v. 8, n. 4, p. 149, doi. 10.3390/fermentation8040149

By:

Gao, Jie;
He, Xiuli;
Huang, Weidong;
You, Yilin;
Zhan, Jicheng

Publication type:

Article

Methodology for Analysis of Peptide Consumption by Yeast during Fermentation of Enzymatic Protein Hydrolysate Supplemented Synthetic Medium Using UPLC-IMS-HRMS.

Published in:

Fermentation (Basel), 2022, v. 8, n. 4, p. 145, doi. 10.3390/fermentation8040145

By:

Arju, Georg;
Berg, Hidde Yaël;
Lints, Taivo;
Nisamedtinov, Ildar

Publication type:

Article

Aroma Perception of Rose Oxide, Linalool and α-Terpineol Combinations in Gewürztraminer Wine.

Published in:

Fermentation (Basel), 2022, v. 8, n. 3, p. 30, doi. 10.3390/fermentation8010030

By:

Chigo-Hernandez, Mildred Melina;
DuBois, Aubrey;
Tomasino, Elizabeth

Publication type:

Article

Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation.

Published in:

Fermentation (Basel), 2022, v. 8, n. 2, p. 90, doi. 10.3390/fermentation8020090

By:

Girardi Piva, Giovana;
Casalta, Erick;
Legras, Jean-Luc;
Tesnière, Catherine;
Sablayrolles, Jean-Marie;
Ferreira, David;
Ortiz-Julien, Anne;
Galeote, Virginie;
Mouret, Jean-Roch

Publication type:

Article

Aroma Perception of Rose Oxide, Linalool and α-Terpineol Combinations in Gewürztraminer Wine.

Published in:

Fermentation (Basel), 2022, v. 8, n. 1, p. 30, doi. 10.3390/fermentation8010030

By:

Chigo-Hernandez, Mildred Melina;
DuBois, Aubrey;
Tomasino, Elizabeth

Publication type:

Article

Selection of Three Indigenous Lebanese Yeast Saccharomyces cerevisiae with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040280

By:

El Dana, Fatima;
Hayar, Salem;
Colosio, Marie-Charlotte

Publication type:

Article

Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040240

By:

du Plessis, Heinrich W.;
Hoff, Justin W.;
Mokwena, Lucky;
van der Rijst, Marieta;
Jolly, Neil P.

Publication type:

Article

Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030168

By:

Qiao, Yifeng;
Hawkins, Diana;
Parish-Virtue, Katie;
Fedrizzi, Bruno;
Knight, Sarah J.;
Deed, Rebecca C.

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

Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030102

By:

Zhou, Nerve;
Semumu, Thandiwe;
Gamero, Amparo

Publication type:

Article