aroma compounds
- You have accessRestricted accessVolatile Organic Compounds in Sweet Passito Wines as Markers of Grape Dehydration/Withering/Drying ProcessAndrea Bellincontro, Matteo Pollon, Susana Río Segade, Luca Rolle, Fabio MencarelliAm J Enol Vitic. 2021 72: 152-163 ; DOI: 10.5344/ajev.2020.20034Andrea Bellincontro1DIBAF, University of Tuscia, Via De Lellis, 01100 Viterbo, Italy;Matteo Pollon2DISAFA, Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy;Susana Río Segade2DISAFA, Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy;Luca Rolle2DISAFA, Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy;Fabio Mencarelli3DAFE, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.
- You have accessRestricted accessMalic Acid as a Potential Marker for the Aroma Compounds of Amarone Winegrape Varieties in WitheringClaudio D’Onofrio, Andrea Bellincontro, Daniele Accordini, Fabio MencarelliAm J Enol Vitic. 2019 70: 259-266 ; DOI: 10.5344/ajev.2019.18071Claudio D’Onofrio1Department of Agriculture, Food and Environment Science, University of Pisa, Via del Borghetto 80, 56124 Pisa, ItalyAndrea Bellincontro2Department for Innovation in Biological, Agro-food and Forest systems (DIBAF) - Postharvest Laboratory, University of Tuscia, Viterbo, Via San Camillo de Lellis snc, 01100 Viterbo, ItalyDaniele Accordini3Cantina Valpolicella Negrar, Negrar, ItalyFabio Mencarelli2Department for Innovation in Biological, Agro-food and Forest systems (DIBAF) - Postharvest Laboratory, University of Tuscia, Viterbo, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
- You have accessRestricted accessMonitoring Volatile Aroma Compounds during Fermentation in a Chemically Defined Grape Juice Medium Deficient in LeucineJade J. Haggerty, Dennis K. Taylor, Vladimir JiranekAm J Enol Vitic. 2016 67: 350-355 ; DOI: 10.5344/ajev.2016.15026Jade J. Haggerty1School of Agriculture, Food & Wine, University of Adelaide, Waite campus, PMB 1, Glen Osmond, 5064, Australia.Dennis K. Taylor1School of Agriculture, Food & Wine, University of Adelaide, Waite campus, PMB 1, Glen Osmond, 5064, Australia.Vladimir Jiranek1School of Agriculture, Food & Wine, University of Adelaide, Waite campus, PMB 1, Glen Osmond, 5064, Australia.
- You have accessRestricted accessCharacterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution AnalysisYuping Zhao, Jiming Li, Yan Xu, Wenlai Fan, Wenguang JiangAm J Enol Vitic. 2009 60: 269-276 ; DOI: 10.5344/ajev.2009.60.3.269Yuping Zhao1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.Jiming Li1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.Yan Xu1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.Wenlai Fan1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.Wenguang Jiang1Technology Center, Changyu Pioneer Wine Company Limited, Yantai, Shandong, 264001, China; 2Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, 214122, China; and 3Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, China.
- You have accessRestricted accessEffect of Wine Constituents on Aroma Compound Sorption by Oak Wood in a Model SystemGabriélà Ramirez-Ramirez, David Chassagne, Michel Feuillat, Andrée Voilley, Claudine CharpentierAm J Enol Vitic. 2004 55: 22-26 ; DOI: 10.5344/ajev.2004.55.1.22Gabriélà Ramirez-RamirezInstitut Universitaire de la Vigne et du VinJules Guyot, Université de Bourgogne, Campus Montmuzard, 21078 Dijon, FranceDavid ChassagneMichel FeuillatAndrée Voilley
- You have accessRestricted accessInfluence of Clarification Treatment on Concentrations of Selected Free Varietal Aroma Compounds and Glycoconjugates in Falanghina (Vitis vinifera L.) Must and WineLuigi Moio, Maurizio Ugliano, Angelita Gambuti, Alessandro Genovese, Paola PiombinoAm J Enol Vitic. 2004 55: 7-12 ; DOI: 10.5344/ajev.2004.55.1.7Luigi MoioDipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, via Napoli 25, 71100 Foggia, Italy.Maurizio UglianoDipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, via Napoli 25, 71100 Foggia, Italy.Angelita GambutiDipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, via Napoli 25, 71100 Foggia, Italy.Alessandro GenoveseDipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, via Napoli 25, 71100 Foggia, Italy.Paola PiombinoDipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, via Napoli 25, 71100 Foggia, Italy.
- You have accessRestricted accessColor, Polyphenol, and Aroma Compounds in Rosé Wines after Prefermentative Maceration and Enzymatic TreatmentsM. Rosario Salinas, José Garijo, Francisco Pardo, Amaya Zalacain, Gonzalo L. AlonsoAm J Enol Vitic. 2003 54: 195-202 ; DOI: 10.5344/ajev.2003.54.3.195M. Rosario SalinasCátedra Química Agrícola, E.T.S.I.A, Universidad de Castilla-La Mancha, Campus Universitario, E-02071 Albacete, Spain.José GarijoCátedra Química Agrícola, E.T.S.I.A, Universidad de Castilla-La Mancha, Campus Universitario, E-02071 Albacete, Spain.Francisco PardoCátedra Química Agrícola, E.T.S.I.A, Universidad de Castilla-La Mancha, Campus Universitario, E-02071 Albacete, Spain.Amaya ZalacainCátedra Química Agrícola, E.T.S.I.A, Universidad de Castilla-La Mancha, Campus Universitario, E-02071 Albacete, Spain.Gonzalo L. AlonsoCátedra Química Agrícola, E.T.S.I.A, Universidad de Castilla-La Mancha, Campus Universitario, E-02071 Albacete, Spain.
- You have accessRestricted accessInfluence of Fermentation Temperature on Composition and Sensory Properties of Semillon and Shiraz WinesAndrew Reynolds, Margaret Cliff, Benoit Girard, Thomas G. KoppAm J Enol Vitic. 2001 52: 235-240 ; DOI: 10.5344/ajev.2001.52.3.235Andrew ReynoldsPacific Agriculture Research Centre, Agriculture and Agri-Food Canada, Summerland, BC, V0H 1Z0, Canada.Margaret CliffPacific Agriculture Research Centre, Agriculture and Agri-Food Canada, Summerland, BC, V0H 1Z0, Canada.Benoit GirardPacific Agriculture Research Centre, Agriculture and Agri-Food Canada, Summerland, BC, V0H 1Z0, Canada.Thomas G. KoppPacific Agriculture Research Centre, Agriculture and Agri-Food Canada, Summerland, BC, V0H 1Z0, Canada.
- You have accessRestricted accessEffect of Two Commercial Malolactic Cultures on the Chemical and Sensory Properties of Chancellor Wines Vinified with Different Yeasts and Fermentation TemperaturesPascal Delaquis, Margaret Cliff, Marjorie King, Benoit Girard, John Hall, Andrew ReynoldsAm J Enol Vitic. 2000 51: 42-48 ; DOI: 10.5344/ajev.2000.51.1.42Pascal DelaquisAgriculture and Agri-Food Canada Research Centre, Highway 97S, Summerland, British Columbia, V0H 1Z0, CanadaMargaret CliffMarjorie KingBenoit GirardJohn Hall
- You have accessRestricted accessMetabolism of Saccharomyces cerevisiae Flor Yeasts During Fermentation and Biological Aging of Fino Sherry: By-products and Aroma CompoundsP. Martínez, M. J. Valcárcel, L. Piérez, T. BenítezAm J Enol Vitic. 1998 49: 240-250 ; DOI: 10.5344/ajev.1998.49.3.240P. MartínezPedro Domecq, S.A., Departamento de I&D, Jerez de la Frontera, Cádiz, SpainM. J. ValcárcelL. Piérez