Varietal thiols in wine: discovery, analysis and applications

A Roland, R Schneider, A Razungles… - Chemical …, 2011 - ACS Publications
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 …

Oxygen contribution to wine aroma evolution during bottle aging

M Ugliano - Journal of agricultural and food chemistry, 2013 - ACS Publications
Wine aroma undergoes major changes during bottle aging, which are deeply influenced by
the degree of oxygen exposure in the bottle. This review discusses the involvement of …

[BOOK][B] Food packaging and shelf life: a practical guide

GL Robertson - 2009 - taylorfrancis.com
The importance of food packaging hardly needs emphasizing since only a handful of foods
are sold in an unpackaged state. With an increasing focus on sustainability and cost …

Collaborating to shape markets: Emergent collective market work

JJ Baker, S Nenonen - Industrial Marketing Management, 2020 - Elsevier
Abstract Research into 'market-sha**'–the deliberate sha** by firms and other actors of
market behavior, structures, expectations and practices–has primarily taken either system …

Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen …

M Ugliano, M Kwiatkowski, S Vidal… - Journal of Agricultural …, 2011 - ACS Publications
The effects of wine composition and postbottling oxygen exposure on 3-mercaptohexanol (3-
MH), hydrogen sulfide (H2S), and methyl mercaptan (MeSH) were investigated. A …

A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

C Coetzee, WJ du Toit - Food Research International, 2012 - Elsevier
Vitis vinifera L. cv. Sauvignon blanc wines have become increasingly popular as it is a
cultivar that can be influenced in the vineyard and the cellar to produce a range of wine …

New Zealand Sauvignon blanc distinct flavor characteristics: Sensory, chemical, and consumer aspects

CM Lund, MK Thompson, F Benkwitz… - … Journal of Enology …, 2009 - Am Soc Enol Viticulture
A trained sensory panel (n= 14) identified key flavors in Sauvignon blanc wines from
Australia, France, New Zealand, Spain, South Africa, and the United States. Sixteen …

Wine oxidation and the role of cork

T Karbowiak, RD Gougeon, JB Alinc… - Critical reviews in …, 2009 - Taylor & Francis
The present review aims to show the state of the art of oxidation mechanisms occurring
especially in white wines by taking into account knowledge from different fields in relation to …

Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon blanc wine during bottle storage

P Lopes, MA Silva, A Pons, T Tominaga… - Journal of agricultural …, 2009 - ACS Publications
This work outlines the results from an investigation to determine the effect of the oxygen
dissolved at bottling and the specific oxygen barrier properties of commercially available …

Spotlight on release mechanisms of volatile thiols in beverages

H Bonnaffoux, A Roland, R Schneider, F Cavelier - Food Chemistry, 2021 - Elsevier
Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous
beverages. Several thiols and thiol precursors have been reported previously in different …