The major aroma components in grapes and wine include free volatile compounds and
glycosidic nonvolatile compounds. The latter group of compounds is more than 10 times …

Saturated linear aliphatic lactones are widespread aroma compounds in wine, linked to
stone fruit, dried red fruit, and coconut descriptors. Despite their ubiquity, bioproduction …

To characterize the flavour of Albariño wines, a total of 35 samples representing five
geographic areas from Denomination of Origin Rías Baixas were analyzed by sensory …

Capillary-column gas chromatography was used to determine 63 aroma compounds in 9
very pale sherry wines, fino type, subjected to biological ageing under industrial conditions …

Protein fractions in a Chardonnay wine (invertases, glucanases, chitinases and thaumatin-
like proteins) were identified using 2D-electrophoresis and mass spectrometry. The …

Free and glycosidically-bound volatile compounds of must, skin and wine from Muscat “a
petit grains” cultivated in Spain were determined, and the effect of different skin contact times …

Volatile composition of red wines made from cv. Kalecik Karasι, a native grape variety of
Vitis vinifera grown in Turkey, was investigated during two vintages. Volatile compounds …

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 …

Aroma is one of the most important quality criteria of fruit and wine products. It is known, that
aroma compounds are present in fruit in a free state and in the form of glycosides. In this …

Bromelain from pineapple stem has been studied in unexplored model wine buffer (pH 3.2
tartaric acid and ethanol) in order to evaluate its applicability for white wine protein …