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 …

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 …

Climate change is exerting an increasingly profound influence on vine phenology and grape
composition, and ultimately affects vinifications, wine microbiology and chemistry, and …

Ester aroma compounds in Chinese Moutai Baijiu were extracted by liquid-liquid extraction
(LLE) or headspace solid-phase microextraction (HS-SPME) and identified and quantified …

The ester aroma profiles of five Chinese cherry wines and the perceptual interaction among
esters were investigated in this study. 24 esters were identified by Gas chromatography …

The evolution of volatile compounds was explored in grape berries at fortnightly intervals
from fruit-set to late ripening to identify when biosynthetic pathways may be targeted for …

Wine is a complex alcoholic beverage. The wine matrix or the components that are present
in the wine play an important role in the perceived aroma and flavor of the wine. The wine …

A full-factorial design was used to assess the matrix effects of ethanol, glucose, glycerol,
catechin, and proline on the volatile partitioning of 20 volatile compounds considered to play …

In this study, effect of partial alcohol reduction on the sensory modification of red wines was
investigated. A Merlot and a Syrah wine were partially dealcoholized using reverse osmosis …

Although esters were important odorants in light aroma-type liquor, it was still puzzling that
sensory interaction between esters made the odor quality of light aroma-type liquor …