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 …

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 …

The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY;
Dahongpao, DHP) were investigated in this study. Gas chromatography–olfactometry (GC …

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 …

Weather conditions throughout the year have a greater influence than other factors (such as
soil and cultivars) on grapevine development and berry composition. Temperature affects …

Aroma compounds are produced in grapes (varietal aroma) and/or throughout the wine-
making process (from oak barrels, for example). For a better understanding, they are …

The formation of volatile sulfur compounds (VSC) in fermented food is a subject of interest.
Such compounds are essential for the aroma of many food products like cheeses or …

Sulfur compounds in wine can be a 'double-edged sword'. On the one hand, certain sulfur-
containing volatile compounds such as hydrogen sulfide, imparting a rotten egg-like aroma …

The flavour of fermented beverages such as beer, cider, saké and wine owe much to the
primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once …

Oak barrels have an important effect on wine aroma, colour, and stability. In addition, the
product undergoes spontaneous clarification. The quality of aged wine depends on many …