The formation of flavor in fermented beverages is due to various biosynthetic mechanisms.
In wine, flavors arise as the result of compounds: Originating from the native fruit (grape) …

Over the past century, advances in analytical chemistry have played a significant role in
understanding wine chemistry and flavor. Whereas the focus in the 19th and early 20th …

The volatile constituents of grapes (varieties Riesling, Traminer, Rulander, Müller-Thurgau,
Scheurebe, Optima, and Rieslaner, harvested 1972-1974) were isolated under enzymic …

Publisher Summary It is noted that all yeast-fermented aqueous alcoholic mixtures contain
small amounts of materials that can separate into a second oily layer upon removal of most …

The aroma components of muscadine (Vitis rotundifolia Michx) grape juice were analyzed
by gas chromatography (GC)/mass spectrometry and GC/olfactometry (aroma extract dilution …

The first generation hybrid of V. vinifera x V. rotundifolia (VR hybrids) has tolerance or
immunity to some of the most important diseases and insects of the V. vinifera grape. By a …

The European grapevine moth (EGVM), Lobesia botrana, is a major pest of grapes in
Europe. Females are attracted to a nonhost plant: tansy (Tanacetum vulgare L.), which is a …

Flavor development in Noble muscadine wine during fermentation and aging was
determined with a combined gas chromatograph-mass spectrometer. The source of 2 …

The neutral components of a table wine made from Vitis Vigzifern variety White Riesling
were isolated by methylene chloride extraction. Free acids were removed by basic extraction …

'Chenin blanc'grape leaf volatile compounds were isolated by steam distillation. The
distillate collected was extracted with pentane, and the compounds present were identified …