[HTML][HTML] The actual and potential aroma of winemaking grapes
V Ferreira, R Lopez - Biomolecules, 2019 - mdpi.com
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 …
aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes …
Wine
PX Etiévant - Volatile compounds in foods and beverages, 2017 - taylorfrancis.com
This chapter is concerned with natural wines made from Vitis vinifera and Vitis labrusca
grapes. Fruit wines, fortified wines, whether flavored or not with aromatic herbs, and wines …
grapes. Fruit wines, fortified wines, whether flavored or not with aromatic herbs, and wines …
[BOOK][B] Viticulture and environment.
J Gladstones - 1992 - cabidigitallibrary.org
The main factors affecting grape quality are vineyard location and the natural environment,
which are the subjects covered by this book, and management within the vineyard, which is …
which are the subjects covered by this book, and management within the vineyard, which is …
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 …
C6-alcohols as varietal markers for assessment of wine origin
JM Oliveira, M Faria, F Sá, F Barros, IM Araújo - Analytica Chimica Acta, 2006 - Elsevier
A significant part of the compounds present in wines having six carbon atoms, the C6-
compounds, derive from grape polyunsaturated fatty acids (primarily originated from …
compounds, derive from grape polyunsaturated fatty acids (primarily originated from …
Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.)
J Song, KC Shellie, H Wang, MC Qian - Food chemistry, 2012 - Elsevier
The effect of deficit irrigation and a kaolin-based, foliar reflectant particle film (PF) on grape
composition and volatile compounds in Merlot grapes was investigated over two growing …
composition and volatile compounds in Merlot grapes was investigated over two growing …
[HTML][HTML] Volatile compounds from grape skin, juice and wine from five interspecific hybridgrape cultivars grown in Québec (Canada) for wine production
A Slegers, P Angers, É Ouellet, T Truchon, K Pedneault - Molecules, 2015 - mdpi.com
Developed from crosses between Vitis vinifera and North American Vitis species,
interspecific hybrid grape varieties are becoming economically significant in northern areas …
interspecific hybrid grape varieties are becoming economically significant in northern areas …
Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference
A series of five Vitis vinifera L. cv Cabernet Sauvignon wines were produced from
sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and …
sequentially-harvested grape parcels, with alcohol concentrations between 12% v/v and …
Fermentation esters—formation and retention as affected by fermentation temperature
E Killian, CS Ough - American Journal of Enology and …, 1979 - Am Soc Enol Viticulture
A method is presented for rapid quantitative measurement of the fermentation esters
produced in wine. The effect of fermentation temperature on the formation of these esters is …
produced in wine. The effect of fermentation temperature on the formation of these esters is …
The development and use of a rapid analytical technique for estimation of free and potentially volatile monoterpene flavorants of grapes
E Dimitriadis, PJ Williams - American Journal of Enology …, 1984 - Am Soc Enol Viticulture
A technique has been developed for the rapid assay of monoterpene flavorants of grape
juices. Steam distillation of juice at neutrality yielded free aroma compounds of the grape …
juices. Steam distillation of juice at neutrality yielded free aroma compounds of the grape …