Works about WINE flavor & odor

Results: 914

Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis.

Published in:

Journal of Separation Science, 2021, v. 44, n. 1, p. 135, doi. 10.1002/jssc.202000813

By:

Welke, Juliane Elisa;
Hernandes, Karolina Cardoso;
Nicolli, Karine Primieri;
Barbará, Janaína Aith;
Biasoto, Aline Camarão Telles;
Zini, Claudia Alcaraz

Publication type:

Article

Experimental study and modeling of a packed bed bioreactor for urea removal in wines.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 140, p. 230, doi. 10.1016/j.fbp.2023.06.004

By:

Mazzú, Riccardo;
Tavilli, Elisa;
Fidaleo, Marcella

Publication type:

Article

Production of alcohol-free wine and grape spirit by pervaporation membrane technology.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 262, doi. 10.1016/j.fbp.2020.07.006

By:

Xuefei Sun;
Guofang Dang;
Xiaobin Ding;
Chunxiang Shen;
Gongping Liu;
Chengye Zuo;
Xinjun Chen;
Weihong Xing;
Wanqin Jin

Publication type:

Article

Application of pervaporation and nanofiltration membrane processes for the elaboration of full flavored low alcohol white wines.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 101, n. Part C, p. 11, doi. 10.1016/j.fbp.2016.10.001

By:

Salgado, Camila M.;
Fernández-Fernández, Encarnación;
Palacio, Laura;
Carmona, Francisco J.;
Hernández, Antonio;
Prádanos, Pedro

Publication type:

Article

Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine.

Published in:

Applied Microbiology & Biotechnology, 2011, v. 92, n. 3, p. 441, doi. 10.1007/s00253-011-3546-2

By:

Bartowsky, Eveline;
Borneman, Anthony

Publication type:

Article

Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols.

Published in:

Applied Microbiology & Biotechnology, 2011, v. 91, n. 3, p. 713, doi. 10.1007/s00253-011-3237-z

By:

Styger, Gustav;
Jacobson, Dan;
Bauer, Florian F.

Publication type:

Article

Cloning and characterisation of a cystathionine β/γ-lyase from two Oenococcus oeni oenological strains.

Published in:

Applied Microbiology & Biotechnology, 2011, v. 89, n. 4, p. 1051, doi. 10.1007/s00253-010-2911-x

By:

Knoll, Caroline;
Toit, Maret Du;
Schnell, Sylvia;
Rauhut, Doris;
Irmler, Stefan

Publication type:

Article

A New Simple Method for the Determination of Complex Wine Aroma Compounds Using GC-MS/MS—The Case of the Greek Variety "Agiorgitiko".

Published in:

AppliedChem, 2024, v. 4, n. 2, p. 122, doi. 10.3390/appliedchem4020009

By:

Ligas, Ioannis;
Goulioti, Elli;
Tarantilis, Petros;
Kotseridis, Yorgos

Publication type:

Article

Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 7, p. 997, doi. 10.1007/s10295-015-1620-y

By:

Dashko, Sofia;
Zhou, Nerve;
Tinta, Tinkara;
Sivilotti, Paolo;
Lemut, Melita;
Trost, Kajetan;
Gamero, Amparo;
Boekhout, Teun;
Butinar, Lorena;
Vrhovsek, Urska;
Piskur, Jure

Publication type:

Article

Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2014, v. 41, n. 5, p. 853, doi. 10.1007/s10295-014-1402-y

By:

Sánchez, Ainoa;
Revel, Gilles;
Antalick, Guillaume;
Herrero, Mónica;
García, Luis;
Díaz, Mario

Publication type:

Article

Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2012, v. 39, n. 3, p. 477, doi. 10.1007/s10295-011-1050-4

By:

Malherbe, Sulette;
Tredoux, Andreas;
Nieuwoudt, Hélène;
Toit, Maret

Publication type:

Article

وفد عبد القيس - دراسة تحليلية.

Published in:

Journal of Historical & Cultural Studies an Academic Magazine, 2021, v. 12, n. 47, Part 1, p. 365

By:

ا. م . د. نجم عبد ناصر;
م. د . خمـيـــس ضــ&#1

Publication type:

Article

Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020049

By:

van Wyk, Niel;
Pretorius, Isak S.;
von Wallbrunn, Christian

Publication type:

Article

Unusual Non-Saccharomyces Yeasts Isolated from Unripened Grapes without Antifungal Treatments.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020041

By:

Mateo, José Juan;
Garcerà, Patricia;
Maicas, Sergi

Publication type:

Article

Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine.

Published in:

Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040087

By:

Capece, Angela;
Pietrafesa, Rocchina;
Siesto, Gabriella;
Romaniello, Rossana;
Condelli, Nicola;
Romano, Patrizia

Publication type:

Article

Yeast Biotechnology 2.0.

Published in:

Fermentation (Basel), 2018, v. 4, n. 4, p. 1, doi. 10.3390/fermentation4040098

By:

Willaert, Ronnie G.

Publication type:

Article

Wineinformatics: Regression on the Grade and Price of Wines through Their Sensory Attributes.

Published in:

Fermentation (Basel), 2018, v. 4, n. 4, p. 1, doi. 10.3390/fermentation4040084

By:

Palmer, James;
Chen, Bernard

Publication type:

Article

Advances in the Study of Candida stellata.

Published in:

Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030074

By:

García, Margarita;
Esteve-Zarzoso, Braulio;
Mariano Cabellos, Juan;
Arroyo, Teresa

Publication type:

Article

Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes.

Published in:

Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030071

By:

Vejarano, Ricardo

Publication type:

Article

Recent Developments on the Origin and Nature of Reductive Sulfurous Off-Odours in Wine.

Published in:

Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030062

By:

Müller, Nikolaus;
Rauhut, Doris

Publication type:

Article

六堡茶香气特征和真菌群落鉴定分析.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 6, p. 252, doi. 10.13982/j.mfst.1673-9078.2023.6.0487

By:

龚受基;
滕翠琴;
郭德军;
黄丽;
陈德强

Publication type:

Article

'白玫瑰'和'红玫瑰:葡萄果实发育过程中香气物质变化规律及葡萄酒香气特征研究

Published in:

Journal of Northwest A & F University - Natural Science Edition, 2025, v. 53, n. 5, p. 132, doi. 10.13207/j.cnki.jnwafu.2025.05.014

By:

郑茗源;
索雨洁;
张佳静;
段冰冰;
刘伟强;
李超;
刘旭

Publication type:

Article

P85 - Predictive breeding for wine quality: sensory and chemical phenotyping of wines from a F1 grapevine population.

Published in:

Julius-Kühn-Archiv, 2022, n. 470, p. 167

By:

Siebert, Annemarie;
Vestner, Jochen;
Schwander, Florian;
Röckel, Franco;
Frenzke, Lena;
Naumann, Julia;
Wenke, Torsten;
Wanke, Stefan;
Töpfer, Reinhard;
Fischer, Ulrich

Publication type:

Article

Oenological traits as targets for grape breeding.

Published in:

Julius-Kühn-Archiv, 2022, n. 470, p. 72

By:

Fischer, Ulrich;
Weber, Marc;
Ziegler, Michael;
Schober, Doreen;
Vestner, Jochen

Publication type:

Article

Determination of 2-acetyl-1-pyrroline in alginate encapsulated pandanus flavorings by static headspace (SHS) and gas chromatography with nitrogen–phosphorus detection (GC-NPD).

Published in:

Analytical Letters, 2021, v. 54, n. 14, p. 2327, doi. 10.1080/00032719.2020.1860076

By:

Pawin, Benjaporn;
Norkaew, Orranuch;
Sookwong, Phumon;
Puangsombat, Pakawan;
Mahatheeranont, Sugunya

Publication type:

Article

Oxidation of Wine Polyphenols by Electrochemical Means in the Presence of Glutathione.

Published in:

Antioxidants, 2023, v. 12, n. 10, p. 1891, doi. 10.3390/antiox12101891

By:

Newair, Emad F.;
Al-Anazi, Abdulaziz;
Garcia, François

Publication type:

Article

Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities.

Published in:

Antioxidants, 2023, v. 12, n. 1, p. 93, doi. 10.3390/antiox12010093

By:

Li, Zhichun;
Qin, Cuina;
He, Xuemei;
Chen, Bojie;
Tang, Jie;
Liu, Guoming;
Li, Li;
Yang, Ying;
Ye, Dongqing;
Li, Jiemin;
Ling, Dongning;
Li, Changbao;
Khoo, Hock Eng;
Sun, Jian

Publication type:

Article

TIMING OF INOCULATION WITH SELECTED WINE BACTERIA ON THE KINETICS OF MALOLACTIC FERMENTATION AND SENSORY PROPERTIES OF SYRAH WINES FROM THE REPUBLIC OF NORTH MACEDONIA.

Published in:

Contributions. Section of Natural, Mathematical & Biotechnical Sciences, 2020, v. 41, n. 1, p. 25, doi. 10.20903/csnmbs.masa.2020.41.1.154

By:

Milanov, Goran;
Krieger-Weber, Sibylle;
Silvano, Anthony;
Dumont, Ann;
Nedekovski, Dushko

Publication type:

Article

Material characterisation of a painted beehive panel by advanced spectroscopic and chromatographic techniques in combination with hyperspectral imaging.

Published in:

Heritage Science, 2020, v. 8, n. 1, p. N.PAG, doi. 10.1186/s40494-020-00468-y

By:

Retko, Klara;
Kavčič, Maša;
Legan, Lea;
Ropret, Polonca;
Škafar, Bojana Rogelj;
Gao, Yingwang;
Gilchrist, John;
Strlič, Matija;
Cigić, Irena Kralj

Publication type:

Article

INFLUENCE OF VITICULTURAL PRACTICES ON THE SENSORY CHARACTERISTICS OF WINE GRAPE VARIETIES.

Published in:

Eastern-European Journal of Enterprise Technologies, 2017, v. 86, n. 10, p. 49, doi. 10.15587/1729-4061.2017.98423

By:

Tkachenko, O.;
Pashkovskiy, A.;
Shtirbu, A.

Publication type:

Article

Marula [ Sclerocarya birrea (A. Rich.) Hochst.] products as a food and medicine.

Published in:

2025

By:

Olas, Beata

Publication type:

Literature Review

Genomic Adaptation of Saccharomyces Species to Industrial Environments.

Published in:

Frontiers in Genetics, 2020, v. 11, p. N.PAG, doi. 10.3389/fgene.2020.00916

By:

Giannakou, Konstantina;
Cotterrell, Mark;
Delneri, Daniela

Publication type:

Article

GTR1 Affects Nitrogen Consumption and TORC1 Activity in Saccharomyces cerevisiae Under Fermentation Conditions.

Published in:

Frontiers in Genetics, 2020, v. 11, p. 1, doi. 10.3389/fgene.2020.00519

By:

Molinet, Jennifer;
Salinas, Francisco;
Guillamón, José Manuel;
Martínez, Claudio

Publication type:

Article

Volatile characterization of crude and refined walnut oils from aqueous enzymatic extraction by GC-IMS and GC-MS.

Published in:

Arabian Journal of Chemistry, 2024, v. 17, n. 1, p. N.PAG, doi. 10.1016/j.arabjc.2023.105404

By:

Deng, Jiankang;
Zhao, Huibo;
Qi, Bing;
Wang, Di;
Wu, Yanbing;
Dai, Shengxing;
Xia, Junxia;
Lu, Min;
Yao, Kuizhang;
Ma, Aijin;
Jia, Yingmin

Publication type:

Article

VOLATILE AROMA COMPONENT OF NATURAL AND ROASTED HAZELNUT VARIETIES USING SOLID-PHASE MICROEXTRACTION GAS CHROMATOGRAPHY/MASS SPECTROMETRY.

Published in:

Acta Scientiarum Polonorum. Hortorum Cultus, 2021, v. 20, n. 5, p. 85, doi. 10.24326/asphc.2021.5.8

By:

Artik, Nevzat;
Akan, Selen;
Okay, Yeşim;
Durmaz, Nurefşan;
Köksal, A. İlhami

Publication type:

Article

Pest's Taste for Fine Wine May Prove Its Undoing.

Published in:

Agricultural Research, 2014, v. 62, n. 9, p. 9

By:

Suszkiw, Jan

Publication type:

Article

An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings.

Published in:

Acta Scientiarum: Technology, 2020, v. 43, p. 1, doi. 10.4025/actascitechnol.v43i1.49956

By:

Heleno Milk, Leonardo;
Goss Milani, Talita Maira;
Conti-Silva, Ana Carolina

Publication type:

Article

Rapid sensory-directed methodology for the selection of high-quality aroma wines.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 12, p. 4250, doi. 10.1002/jsfa.7636

By:

Sáenz ‐ Navajas, María ‐ Pilar;
Alegre, Yohanna;
de ‐ la ‐ Fuente, Arancha;
Ferreira, Vicente;
García, David;
Eizaguirre, Sara;
Razquin, Iosu;
Hernández ‐ Orte, Purificación

Publication type:

Article

Influence of viticulture practices on grape aroma precursors and their relation with wine aroma.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 4, p. 688, doi. 10.1002/jsfa.6748

By:

Hernandez ‐ Orte, Purificacion;
Concejero, Belen;
Astrain, Jesus;
Lacau, Blanca;
Cacho, Juan;
Ferreira, Vicente

Publication type:

Article

The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures.

Published in:

Journal of the Science of Food & Agriculture, 2013, v. 93, n. 11, p. 2829, doi. 10.1002/jsfa.6115

By:

Malherbe, Sulette;
Menichelli, Elena;
du Toit, Maret;
Tredoux, Andreas;
Muller, Nina;
Næs, Tormod;
Nieuwoudt, Hélène

Publication type:

Article

Wine Tourism Development in Spain and its Influence on LSP Teaching.

Published in:

Revista Nebrija de Lingüística Aplicada a la Enseñanza de Lenguas, 2023, v. 17, n. 35, p. 197, doi. 10.26378/rnlael1735535

By:

López Zurita, Paloma

Publication type:

Article

Residue analysis evidence for wine enriched with vanilla consumed in Jerusalem on the eve of the Babylonian destruction in 586 BCE.

Published in:

PLoS ONE, 2022, v. 17, n. 3, p. 1, doi. 10.1371/journal.pone.0266085

By:

Amir, Ayala;
Finkelstein, Israel;
Shalev, Yiftah;
Uziel, Joe;
Chalaf, Ortal;
Freud, Liora;
Neumann, Ronny;
Gadot, Yuval

Publication type:

Article

Implementation Tehniques of the Muscat Ottonel Maceration.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2011, v. 68, n. 1, p. 185

By:

Tana, Maria Cristina;
Marginean, Maria Cosmina;
Tiţa, Ovidiu

Publication type:

Article

Interpath relations and the triggering of wine-tourism development.

Published in:

Tourism Geographies, 2023, v. 25, n. 8, p. 1874, doi. 10.1080/14616688.2023.2168041

By:

Flood Chavez, David;
Niewiadomski, Piotr;
Jones, Tod

Publication type:

Article

Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2025, v. 24, n. 3, p. 1, doi. 10.1111/1541-4337.70199

By:

Li, Yugen;
Zhang, Qiuyu;
Liu, Xinxin;
Bian, Xinyu;
Li, Jinchen;
Meng, Nan;
Liu, Mengyao;
Huang, Mingquan;
Sun, Baoguo;
Li, Jiming

Publication type:

Article

Microorganisms: The Key Regulators of Wine Quality.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2025, v. 24, n. 3, p. 1, doi. 10.1111/1541-4337.70198

By:

Zhao, Hechao;
Liu, Shiyuan;
Zhu, Lixian;
Wang, Yanhua

Publication type:

Article

Advanced applications of chemo‐responsive dyes based odor imaging technology for fast sensing food quality and safety: A review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 5, p. 5145, doi. 10.1111/1541-4337.12823

By:

Kang, Wencui;
Lin, Hao;
Jiang, Hao;
Yao‐Say Solomon Adade, Selorm;
Xue, Zhaoli;
Chen, Quansheng

Publication type:

Article

Aroma and color development during the production of specialty malts: A review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 5, p. 4816, doi. 10.1111/1541-4337.12806

By:

Prado, Raphael;
Gastl, Martina;
Becker, Thomas

Publication type:

Article

RECOVERY OF LOST WINE FLAVOR BY FRACTIONATED CONDENSATION.

Published in:

2013

By:

Michel, O.;
Raddatz, H.;
Henle, T.

Publication type:

Abstract

Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest.

Published in:

2022

By:

Rivas, Gabriel Alejandro;
Valdés La Hens, Danay;
Delfederico, Lucrecia;
Olguin, Nair;
Bravo-Ferrada, Bárbara Mercedes;
Tymczyszyn, Emma Elizabeth;
Semorile, Liliana;
Brizuela, Natalia Soledad

Publication type:

Literature Review