aroma
- You have accessRestricted accessOptimization of Headspace Solid-Phase Microextraction for Analysis of Wine Aroma CompoundsR. S. Whiton, B. W. ZoeckleinAm J Enol Vitic. 2000 51: 379-382 ; DOI: 10.5344/ajev.2000.51.4.379R. S. WhitonEnology and Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.B. W. ZoeckleinEnology and Grape Chemistry Group, Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061.
- You have accessRestricted accessThe Effect of Various Vinification Parameters on the Development of Several Volatile Sulfur Compounds in Greek White Wines of the Cultivars Batiki and Muscat of HamburgStelios Karagiannis, Panos LanaridisAm J Enol Vitic. 1999 50: 334-342 ; DOI: 10.5344/ajev.1999.50.3.334Stelios KaragiannisAthens Wine Institute, National Agricultural Research Foundation (N.AG.RE.F.), 1 Sofokli Venizelou Str., Lykovrissi 14123, Athens, Greece.Panos LanaridisAthens Wine Institute, National Agricultural Research Foundation (N.AG.RE.F.), 1 Sofokli Venizelou Str., Lykovrissi 14123, Athens, Greece.
- You have accessRestricted accessAroma of Sparkling Wines by Headspace/Solid Phase Microextraction and Gas Chromatography/Mass SpectrometrySonia Francioli, Maria Guerra, Elvira López-Tamames, Josep M. Guadayoi, Josep CaixachAm J Enol Vitic. 1999 50: 404-408 ; DOI: 10.5344/ajev.1999.50.4.404Sonia FrancioliNutrició y Bromatologia-CERTA. Universitat de Barcelona UB. Avda. Joan XXII s/n. 08028 Barcelona. SpainMaria GuerraElvira López-TamamesJosep M. Guadayoi
- You have accessRestricted accessEvolution of the Aromatic Composition of Wines Undergoing Carbonic Maceration Under Different Aging ConditionsM. R. Salinas, G. L. Alonso, G. Navarro, F. Pardo, J. Jimeno, M. D. HuertaAm J Enol Vitic. 1996 47: 134-144 ; DOI: 10.5344/ajev.1996.47.2.134M. R. SalinasCátedra de Química Agrícola, Escuela Técnica Superior de Ingenieros Agrónomos, Albacete, Universidad de Castilla, La Mancha, EspañaG. L. AlonsoG. NavarroF. PardoJ. Jimeno
- You have accessRestricted accessContribution of Saccharomyces and Non-Saccharomyces Populations to the Production of Some Components of Albariño Wine AromaCesar Lema, Carmen Garcia-Jares, Ignacio Orriols, Luis AnguloAm J Enol Vitic. 1996 47: 206-216 ; DOI: 10.5344/ajev.1996.47.2.206Cesar LemaDept of Microbiology, Faculty of Sciences. University of Vigo, Apartado 874, Vigo, SpainCarmen Garcia-JaresIgnacio Orriols
- You have accessRestricted accessEthyl Anthranilate, Ethyl Cinnamate, 2,3-Dihydrocinnamate, and Methyl Anthranilate: Four Important Odorants Identified in Pinot noir Wines of BurgundyL. Moio, P. X. EtievantAm J Enol Vitic. 1995 46: 392-398 ; DOI: 10.5344/ajev.1995.46.3.392L. MoioDipartimento di Scienza degli Alimenti, Universita di Napoli "Federico II", Parco Gussone, 80055 Portici, Italy
- You have accessRestricted accessAroma Characteristics of Aged Vidal blanc WineMary G. Chisholm, Leise A. Guiher, Susan M. ZaczkiewiczAm J Enol Vitic. 1995 46: 56-62 ; DOI: 10.5344/ajev.1995.46.1.56Mary G. ChisholmDepartment of Chemistry, The Pennsylvania State University at Erie, The Behrend College, Erie, PA 16563.Leise A. GuiherDepartment of Chemistry, The Pennsylvania State University at Erie, The Behrend College, Erie, PA 16563.Susan M. ZaczkiewiczDepartment of Chemistry, The Pennsylvania State University at Erie, The Behrend College, Erie, PA 16563.
- You have accessRestricted accessBis(2-Hydroxyethyl) Disulfide, a New Sulfur Compound Found in Wine. Its Influence in Wine AromaA. Anocibar Beloqui, P. Guedes de Pinho, A. BertrandAm J Enol Vitic. 1995 46: 84-87 ; DOI: 10.5344/ajev.1995.46.1.84A. Anocibar BeloquiInstitut d'Oenologie, Université de Bordeaux II, 351 Cours de la Libération, 33405 Talence CEDEX, FranceP. Guedes de Pinho
- You have accessRestricted accessMethoxypyrazines in Sauvignon blanc Grapes and WinesMichael J. Lacey, Malcolm S. Allen, Roger L. N. Harris, W. Vance BrownAm J Enol Vitic. 1991 42: 103-108 ; DOI: 10.5344/ajev.1991.42.2.103Michael J. LaceyCSIRO, Division of Entomology, GPO Box 1700, Canberra, ACT 2601, AustraliaMalcolm S. AllenRoger L. N. Harris
- You have accessRestricted accessContribution of Methoxypyrazines to Sauvignon blanc Wine AromaMalcolm S. Allen, Michael J. Lacey, Roger L. N. Harris, W. Vance BrownAm J Enol Vitic. 1991 42: 109-112 ; DOI: 10.5344/ajev.1991.42.2.109Malcolm S. AllenRon Potter Centre, Charles Sturt University-Riverina, P.O. Box 588, Wagga Wagga, NSW 2650, AustraliaMichael J. LaceyRoger L. N. Harris