Wine flavor and aroma
The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact and …
large number of chemical compounds and sensory receptors. Compounds interact and …
Factors influencing the aroma composition of Chardonnay wines
Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of
commercial importance for the world's wine-producing nations. It is an extremely flexible …
commercial importance for the world's wine-producing nations. It is an extremely flexible …
Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement
K Hu, GJ **, WC Mei, T Li, YS Tao - Food Chemistry, 2018 - Elsevier
Medium-chain fatty acid (MCFA) ethyl esters, as yeast secondary metabolites, significantly
contribute to the fruity aroma of foods and beverages. To improve the MCFA ethyl ester …
contribute to the fruity aroma of foods and beverages. To improve the MCFA ethyl ester …
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay …
The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-
GC× GC/TOFMS along with the determination of odor activity value (OAV) and relative odor …
GC× GC/TOFMS along with the determination of odor activity value (OAV) and relative odor …
Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine
J Song, R Smart, H Wang, B Dambergs, A Sparrow… - Food chemistry, 2015 - Elsevier
The effect of canopy leaf removal and ultraviolet (UV) on Pinot noir grape and wine
composition was investigated in this study. Limited basal leaf removal in the fruit zone was …
composition was investigated in this study. Limited basal leaf removal in the fruit zone was …
Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of China
B Jiang, Z Zhang - Molecules, 2010 - mdpi.com
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 …
China, volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet …
Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae
K Hu, GJ **, YH Xu, YS Tao - Food Research International, 2018 - Elsevier
Wine aroma response to a selected Hanseniaspora uvarum Yun268 strain was investigated
using different inoculation strategies with commercial Saccharomyces cerevisiae yeast …
using different inoculation strategies with commercial Saccharomyces cerevisiae yeast …
[HTML][HTML] Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu,
cupuassu and jaboticaba and characterize them using gas chromatography–mass …
cupuassu and jaboticaba and characterize them using gas chromatography–mass …
Impact odorants of Chardonnay dry white wine from Changli County (China)
H Li, YS Tao, H Wang, L Zhang - European Food Research and …, 2008 - Springer
Abstracts Effect of volatile compounds' contribution to the overall aroma of Chardonnay
wines from Changli County was first investigated in this research. Wine aroma compounds …
wines from Changli County was first investigated in this research. Wine aroma compounds …
Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea
Q Li, X Hong, X Zheng, Y Xu, X Lai, C Teng… - Food Research …, 2022 - Elsevier
Liupao tea is a representative Chinese dark tea. Stale-aroma type, betelnut-aroma type and
fungal-aroma type were the main aroma types of Liupao tea. In this study, aroma profiles …
fungal-aroma type were the main aroma types of Liupao tea. In this study, aroma profiles …