Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria
with different physiological characteristics and effects upon wine production. Some species …

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 …

This review intends to rationalize the knowledge related to the aroma of grapes and to the
aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes …

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 …

Although the positive role of non-Saccharomyces yeasts on the overall quality of wine is
encouraging research into their oenological potential, current knowledge on the topic is still …

The appeal of icewine is attributable to its distinct aroma characteristics, such as
'honey','caramel', and 'dried fruit', but little is known about the chemical basis of these aroma …

Pioneering investigations into precursors of fruity and floral flavors established the
importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines …

Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in
key odor-active volatile compounds between 'Beibinghong'(Vitis amurensis× V. vinifera) …

Noble rot results from exceptional infections of ripe grape (Vitis vinifera) berries by Botrytis
cinerea. Unlike bunch rot, noble rot promotes favorable changes in grape berries and the …

In this study low-acid sausages were studied to characterize their physicochemical,
microbiological, and textural properties during ripening. The final aw was 0.87–0.88 …