Determining wine aroma from compositional data

IL Francis, JL Newton - Australian Journal of Grape and Wine …, 2005 - Wiley Online Library
The value of, opportunities provided by, and the difficulties in elucidating the exact
contribution that chemical compounds make to wine aroma and flavour are outlined and …

Terpenoids and their role in wine flavour: recent advances

CA Black, M Parker, TE Siebert… - Australian Journal of …, 2015 - Wiley Online Library
The terpenoids are a major class of natural products with a range of functions in plants. In
the grape, monoterpenes, sesquiterpenes and C13‐norisoprenoids are present either in a …

Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition

H Feng, F Yuan, PA Skinkis, MC Qian - Food Chemistry, 2015 - Elsevier
The influence of cluster-zone leaf removal on Pinot noir vine growth and fruit chemical and
volatile composition was investigated in 3 years. Different severities of leaf removal (0 …

Light promotes expression of monoterpene and flavonol metabolic genes and enhances flavour of winegrape berries (Vitis vinifera L. cv. Riesling)

M Friedel, J Frotscher, M Nitsch… - Australian Journal of …, 2016 - Wiley Online Library
Abstract Background and Aims Insolation of grape bunches has long been postulated to
enhance the flavour of aromatic grape cultivars. This hypothesis was tested by combining …

[HTML][HTML] Regional Variation of Chemical Characteristics in Young Marselan (Vitis vinifera L.) Red Wines from Five Regions of China

Y Lan, M Liu, X Zhang, S Li, Y Shi, C Duan - Foods, 2022 - mdpi.com
The environmental conditions of wine regions determine the flavor characteristics of wine.
The characterization of the chemical composition and sensory profiles of young Marselan …

Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal

H Feng, PA Skinkis, MC Qian - Food chemistry, 2017 - Elsevier
The impacts of fruit zone leaf removal on volatile and anthocyanin compositions of Pinot noir
wine were investigated over two growing seasons. Wine volatiles were analyzed by multiple …

Recent advances in postharvest technology of the wine grape to improve the wine aroma

F Mencarelli, A Bellincontro - Journal of the Science of Food …, 2020 - Wiley Online Library
Postharvest techniques are widely used for the handling and storage of fresh horticultural
crops. Some of these techniques are interesting for use with wine grapes to improve the …

Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening

ES Palomo, MC Díaz-Maroto, MAG Viñas… - Food control, 2007 - Elsevier
Volatile composition of musts and wines from Muscat “a petit grains” and Albillo grape
cultivars harvested at different states of ripening, was evaluated. Among the volatile …

Influence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate

F Cincotta, A Verzera, O Prestia, G Tripodi… - … Food Research and …, 2022 - Springer
Merlot is one of the most cultivated cultivars in the world since it easily adapts to different
climatic conditions. Leaf removal (LR) is commonly used for red berry varieties but in cold …

[HTML][HTML] The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma …

A Caffrey, SE Ebeler - Foods, 2021 - mdpi.com
Volatile aroma compounds found in grapes and hops may be present as both free volatiles
and bound glycosides. Glycosides found in the raw materials are transferred to their …