volatile compounds
- You have accessRestricted accessYeast Assimilable Nitrogen Optimization for Cool-Climate RieslingCamila M. Tahim, Anna Katharine MansfieldAm J Enol Vitic. 2019 70: 127-138 ; DOI: 10.5344/ajev.2018.17087Camila M. Tahim1Graduate Student, Department of Food Science, NYSAES, Cornell University, Geneva, NY 14456Anna Katharine Mansfield2Associate Professor, Department of Food Science, NYSAES, Cornell University, Geneva, NY 14456
- You have accessRestricted accessComparison of Proteomic, Metabolic, and Growth Profiles of Brettanomyces bruxellensis Isolates from Croatian WinesStela Križanović, Leo Gracin, Mario Cindrić, Marina Tomašević, Karla Kelšin, Katarina Lukić, Karin Kovačević GanićAm J Enol Vitic. 2019 70: 77-87 ; DOI: 10.5344/ajev.2018.18025Stela Križanović1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaLeo Gracin1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaMario Cindrić2Ruđer Bošković Institute, Laboratory for System Biomedicine and Centre for Proteomics and Mass Spectrometry, Planinska 1, 10000 Zagreb, Croatia.Marina Tomašević1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaKarla Kelšin1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaKatarina Lukić1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaKarin Kovačević Ganić1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, Croatia
- You have accessRestricted accessEffect of Combined Use of Benzothiadiazole and Methyl Jasmonate on Volatile Compounds of Monastrell WineYolanda Ruiz-García, Jose María López-Roca, Ana Belén Bautista-Ortín, Rocío Gil-Muñoz, Encarna Gómez-PlazaAm J Enol Vitic. 2014 65: 238-243 ; DOI: 10.5344/ajev.2014.13119Yolanda Ruiz-García1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, SpainJose María López-Roca1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, SpainAna Belén Bautista-Ortín1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, SpainRocío Gil-Muñoz2Instituto Murciano de Investigación y Desarrollo Agroalimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain.Encarna Gómez-Plaza1Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain
- You have accessRestricted accessInfluence of Training System on Volatile and Sensory Profiles of Primitivo Grapes and WinesMariagiovanna Fragasso, Donato Antonacci, Sandra Pati, Maria Tufariello, Antonietta Baiano, Lucia R. Forleo, Angelo R. Caputo, Ennio La NotteAm J Enol Vitic. 2012 63: 477-486 ; DOI: 10.5344/ajev.2012.11074Mariagiovanna Fragasso1Postdoctoral Researcher, Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71100 Foggia, ItalyDonato Antonacci4Research Director, CRA-UTV, Research Unit for Viticulture and Enology in Southern Italy, Via Casamassima 148, 70010 Turi, Italy.Sandra Pati2Researcher, Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71100 Foggia, ItalyMaria Tufariello1Postdoctoral Researcher, Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71100 Foggia, ItalyAntonietta Baiano2Researcher, Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71100 Foggia, ItalyLucia R. Forleo5Postdoctoral Researcher, CRA-UTV, Research Unit for Viticulture and Enology in Southern Italy, Via Casamassima 148, 70010 Turi, Italy.Angelo R. Caputo6Technologist, CRA-UTV, Research Unit for Viticulture and Enology in Southern Italy, Via Casamassima 148, 70010 Turi, Italy.Ennio La Notte3Full Professor, Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71100 Foggia, Italy
- You have accessRestricted accessInfluence of Submerged-Cap Vinification on Polyphenolic Composition and Volatile Compounds of Barbera WinesAntonella Bosso, Loretta Panero, Maurizio Petrozziello, Roberto Follis, Silvia Motta, Massimo GuaitaAm J Enol Vitic. 2011 62: 503-511 ; DOI: 10.5344/ajev.2011.10124Antonella Bosso1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, ItalyLoretta Panero1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, ItalyMaurizio Petrozziello1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, ItalyRoberto Follis1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, ItalySilvia Motta1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, ItalyMassimo Guaita1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, Italy
- You have accessRestricted accessVolatile Composition of Toasted Oak Chips and Staves and of Red Wine Aged with ThemBrígida Fernández de Simón, Estrella Cadahía, Iria Muiño, María Del Álamo, Ignacio NevaresAm J Enol Vitic. 2010 61: 157-165 ; DOI: 10.5344/ajev.2010.61.2.157Brígida Fernández de Simón1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.Estrella Cadahía1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.Iria Muiño1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.María Del Álamo1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.Ignacio Nevares1Departamento de Productos Forestales, Centro de Investigación Forestal (CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; and 2E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44 (Yutera), E-34071 Palencia, Spain.
- You have accessRestricted accessEffect of Thermal Treatment and Oak Chips on the Volatile Composition of Pedro Ximénez Sweet WinesJose I. Santiago Hurtado, Nieves Lopez De Lerma, Juan Moreno, Rafael A. PeinadoAm J Enol Vitic. 2010 61: 91-95 ; DOI: 10.5344/ajev.2010.61.1.91Jose I. Santiago Hurtado1Department of Agricultural Chemistry, University of Córdoba, Campus de Rabanales, Edificio C-3, 14014 Córdoba, Spain.Nieves Lopez De Lerma1Department of Agricultural Chemistry, University of Córdoba, Campus de Rabanales, Edificio C-3, 14014 Córdoba, Spain.Juan Moreno1Department of Agricultural Chemistry, University of Córdoba, Campus de Rabanales, Edificio C-3, 14014 Córdoba, Spain.Rafael A. Peinado1Department of Agricultural Chemistry, University of Córdoba, Campus de Rabanales, Edificio C-3, 14014 Córdoba, Spain.
- You have accessRestricted accessEffect of Vertical Shoot-Positioned, Smart-Dyson, and Geneva Double-Curtain Training Systems on Viognier Grape and Wine CompositionBruce W. Zoecklein, Tony K. Wolf, Lisa Pélanne, M. Kay Miller, Sandy S. BirkenmaierAm J Enol Vitic. 2008 59: 11-21 ; DOI: 10.5344/ajev.2008.59.1.11Bruce W. Zoecklein1Enology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061; 2AHS Jr. Agricultural Research and Extension Center, Virginia Tech, Winchester, VA 22602.Tony K. Wolf1Enology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061; 2AHS Jr. Agricultural Research and Extension Center, Virginia Tech, Winchester, VA 22602.Lisa Pélanne1Enology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061; 2AHS Jr. Agricultural Research and Extension Center, Virginia Tech, Winchester, VA 22602.M. Kay Miller1Enology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061; 2AHS Jr. Agricultural Research and Extension Center, Virginia Tech, Winchester, VA 22602.Sandy S. Birkenmaier1Enology-Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061; 2AHS Jr. Agricultural Research and Extension Center, Virginia Tech, Winchester, VA 22602.
- You have accessRestricted accessVolatile Compound Evolution in Spanish Oak Wood (Quercus petraea and Quercus pyrenaica) during Natural SeasoningEstrella Cadahía, Brígida Fernández de Simón, Raúl Vallejo, Miriam Sanz, Miguel BrotoAm J Enol Vitic. 2007 58: 163-172 ; DOI: 10.5344/ajev.2007.58.2.163Estrella Cadahía1Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; 2CESEFOR, Pol. Ind. Las Casas, Calle c, Parcela 4, 42005 Soria, Spain.Brígida Fernández de Simón1Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; 2CESEFOR, Pol. Ind. Las Casas, Calle c, Parcela 4, 42005 Soria, Spain.Raúl Vallejo1Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; 2CESEFOR, Pol. Ind. Las Casas, Calle c, Parcela 4, 42005 Soria, Spain.Miriam Sanz1Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; 2CESEFOR, Pol. Ind. Las Casas, Calle c, Parcela 4, 42005 Soria, Spain.Miguel Broto1Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Apdo. 8111, 28080 Madrid, Spain; 2CESEFOR, Pol. Ind. Las Casas, Calle c, Parcela 4, 42005 Soria, Spain.
- You have accessRestricted accessVolatile Compounds by SPME-GC as Age Markers of Sparkling WinesSonia Francioli, Jordi Torrens, Montserrat Riu-Aumatell, Elvira López-Tamames, Susana BuxaderasAm J Enol Vitic. 2003 54: 158-162 ; DOI: 10.5344/ajev.2003.54.3.158Sonia FrancioliDepartament de Nutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XXIII s/n 08028 Barcelona, SpainJordi TorrensMontserrat Riu-AumatellElvira López-Tamames