This work describe products of reactions between four α-dicarbonyl compounds (diacetyl,
pentan-2,3-dione, glyoxal, and methylglyoxal) or two α-hydroxy ketones, (acetoine and acetol) …

… the fermentation (residual sugar < 2 g/L) except for the pure T. delbrueckii culture which
expectedly presented a residual sugar concentration above 100 g/L and an ethanol content of …

… To check the effect of ionic strength, there was no difference in extraction efficiency using
3.5 g of ammonium sulphate instead of 3.5 g of sodium chloride. Finally, the extraction …

Our study focused on the impact of 12 red wine esters, in complex mixtures, on the perception
of fruity aromas. Aromatic reconstructions were prepared in dilute alcohol solution at the …

… = 4.0 and W = 2.5 g), while fresh strawberries (S = 4.0 and W = 2.0 g) were used for the red
… S = 2.5 g of cranberry jam + 2.5 g of blackberry jam and W = 1.0 g of cranberry jam + 1.0 g of …

In this work, we study two aspects of malolactic fermentation: the use of industrial lactic acid
bacteria starter-cultures in a white Sauvignon wine and the effects of the bacterial activity on …

… v/v), total reducing sugars 0.8–1.2 g/l, volatile acidity 0.12–0.35 g/l expressed as acetic acid,
… % (v/v), total reducing sugars 2.0 g/l, volatile acidity 0.55 g/l expressed as acetic acid, total …

Aims: Brettanomyces/Dekkera bruxellensis is a particularly troublesome wine spoilage yeast.
This work was aimed at characterizing its behaviour in terms of growth and volatile …

… the concentration value was low (<0.5 g L −1 ). For the other packaging capacities and
materials, the values ranged from 0,5 to 1 g L −1 and remained relatively close to the initial value. …

This work aimed to establish a database of wine esters from French wines to update the
knowledge of wine aroma composition. Thirty odorant esters were quantified by HS–SPME–GC-…