Aroma compounds are secondary metabolites that play a key role in grape quality for
enological purposes. Terpenes, C13‐norisoprenoids, phenols, and non‐terpenic alcohols …

The grape and wine aroma is one of the most determining factors of quality, therefore the
study of their volatile composition is a very important topic in vitiviniculture. The range of …

**nyang black tea (XYBT) is characterized by the honey sugar-like aroma which is produced
during the fermentation process. However, the formation of this typical aroma is still unclear …

Among the waste materials of wine production, grape seeds constitute an important fraction
of the pomace, from which the precious edible oil is extracted. The residual mass from oil …

A methodology for the determination of volatile compounds in red wine using headspace
solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/mass …

The concentration of higher alcohols in kiwifruit wine is often excessive, posing the risk of
toxic effects on the health of drinkers. To lower the higher alcohol content in kiwifruit wine …

Type-2 diabetes is continuously increasing worldwide. Hence, there is a need to develop
functional foods that efficiently alleviate damage due to hyperglycaemia complications while …

Volatile compounds are responsible for the wine “bouquet”, which is perceived by sniffing
the headspace of a glass, and of the aroma component (palate-aroma) of the overall flavor …

This paper describes for the first time the use of grape derived polysaccharide extracts as
potential fining agents to modulate the volatile composition of Viura white wines …

The aroma of a wine is mostly driven by not only the factors in the vineyard, such as the
grape variety and harvest time, but also the fermentation process. Icewine is a unique …