Although there are many chemical compounds present in wines, only a few of these
compounds contribute to the sensory perception of wine flavor. This review focuses on the …

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 …

Benzothiazole and its derivatives (BTs) are high production volume chemicals that have
been used for several decades in a large number of industrial and consumer products …

Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …

Over the past century, advances in analytical chemistry have played a significant role in
understanding wine chemistry and flavor. Whereas the focus in the 19th and early 20th …

A Shiraz must with low yeast assimilable nitrogen (YAN) was supplemented with two
increasing concentrations of diammonium phosphate (DAP) and fermented with one …

This work aims to investigate the contribution of a selected non-Saccharomyces yeast
species, Hanseniaspora guilliermondii, to higher alcohols, esters, fatty acids and heavy …

As part of the ongoing research into the chemical composition of the uniquely South African
wine cultivar Pinotage, the volatile composition of nine young wines of this cultivar was …

Several alkaloids contain both nitrogen and sulfur, and a subset of these interesting
terrestrial and marine natural products–the benzothiazoles–forms the subject of the present …

Aroma compounds are most closely associated with the volatile fraction of foods. Common
analytical separation procedures employed to analyse volatile compounds need, even …