In wines, minerality is a complex concept with increasing popularity in scientific research
and the wine press. The flavour conceptual space of mineral wines comprises sulphur …

This work aimed to compare the flavor characteristics of Vidal icewines from China and
Canada and to establish relationships between sensory descriptors and chemical …

In this research, we propose a novel concept for a non-destructive evaluation of volatiles
emitted from ripening grapes using solid-phase microextraction (SPME). This concept is …

Terpene volatiles define the flavor of terpenic grape cultivars. However, grape terpene
concentrations can vary 2-to 3-fold across seasons and vineyards, impacting vintage quality …

Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate
the fruitiness aroma perception of white wines using a rapid sensory method and to compare …

Wine faults threaten brand recognition and consumer brand loyalty. The objective of this
study was to compare the acuteness of e‐tongue and human sensory evaluation of wine …

Proximal sensing technology was developed to overcome many of the restrictions related to
satellite-or aircraft-based remote sensing systems. Ground-based proximal sensing systems …

The influence of cultural and environmental factors on the sensory and chemical profiles of
wines has been the subject of research investigation for many years, and an examination of …

Precision agriculture is a term referring to a suite of technologies utilized for the optimisation
of production in agronomic crops. The overall objective of this research project was to …

Headspace solid phase microextraction coupled with gas chromatography-mass
spectrometry (HS-SPME-GC-MS) was used to identify and analyze the volatile compounds …