Wine fermentation processes are driven by complex microbial systems, which comprise
eukaryotic and prokaryotic microorganisms that participate in several biochemical …

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 …

Integrating machine learning with surface-enhanced Raman scattering (SERS) accelerates
the development of practical sensing devices. Such integration, in combination with direct …

The aroma profile of five premium red wines has been studied by sensory descriptive
analysis, quantitative gas chromatography− olfactometry (GC-O), and chemical quantitative …

Background Grape berry development is a dynamic process that involves a complex series
of molecular genetic and biochemical changes divided into three major phases. During …

The terpenoids are a major class of natural products with a range of functions in plants. In
the grape, monoterpenes, sesquiterpenes and C13‐norisoprenoids are present either in a …

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 …

In order to elucidate the aroma components of wine produced in the Loess Plateau region of
China, volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet …

Background Ultraviolet (UV) radiation modulates secondary metabolism in the skin of Vitis
vinifera L. berries, which affects the final composition of both grapes and wines. The …

During wine aging, tobacco and balsamic aroma notes appear. In this paper, volatile
compounds directly or potentially related to those aromas have been investigated in Corvina …