volatile phenols
- You have accessRestricted accessVolatile Phenols in Smoke-Exposed Pinot noir Wines - Biomarkers and Model PredictionRuiwen Yang, Yanping L. Qian, Ye Feng, Ling Huang, Armando Alcazar Magana, Michael C. QianAm J Enol Vitic. 2023 74: 0740028 ; DOI: 10.5344/ajev.2023.22073Ruiwen Yang1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;2College of Food Science and Engineering, Jilin University, Changchun, 130062, P. R. China;5Both authors contributed equally to the manuscript.Yanping L. Qian3Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon, 97331, United States;5Both authors contributed equally to the manuscript.Ye Feng4Spectra Scientific, Portland, Oregon, 97229, United States;Ling Huang1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;Armando Alcazar Magana1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;Michael C. Qian1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;
- You have accessRestricted accessChanges in Smoke-Taint Volatile-Phenol Glycosides in Wildfire Smoke-Exposed Cabernet Sauvignon Grapes throughout WinemakingAndrew Caffrey, Larry Lerno, Arran Rumbaugh, Raul Girardello, Jerry Zweigenbaum, Anita Oberholster, Susan E. EbelerAm J Enol Vitic. 2019 70: 373-381 ; DOI: 10.5344/ajev.2019.19001Andrew Caffrey1Department of Viticulture and Enology, University of California, Davis, CA2Food Safety and Measurement Facility, University of California, Davis, CALarry Lerno1Department of Viticulture and Enology, University of California, Davis, CA2Food Safety and Measurement Facility, University of California, Davis, CAArran Rumbaugh1Department of Viticulture and Enology, University of California, Davis, CARaul Girardello1Department of Viticulture and Enology, University of California, Davis, CAJerry Zweigenbaum3Agilent Technologies, Inc., Wilmington, DE 19898.Anita Oberholster1Department of Viticulture and Enology, University of California, Davis, CASusan E. Ebeler1Department of Viticulture and Enology, University of California, Davis, CA2Food Safety and Measurement Facility, University of California, Davis, CA
- You have accessRestricted accessInfluence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged WineMikkel Gulmann Madsen, Nathalia Kruse Edwards, Mikael Agerlin Petersen, Lucky Mokwena, Jan Hendrik Swiegers, Nils ArneborgAm J Enol Vitic. 2017 68: 23-29 ; DOI: 10.5344/ajev.2016.16015Mikkel Gulmann Madsen1Chr. Hansen A/S, DK-2970 Hoersholm, Denmark2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, DenmarkNathalia Kruse Edwards1Chr. Hansen A/S, DK-2970 Hoersholm, DenmarkMikael Agerlin Petersen2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, DenmarkLucky Mokwena3Central Analytical Facilities, Mass Spectrometry Unit, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South AfricaJan Hendrik Swiegers1Chr. Hansen A/S, DK-2970 Hoersholm, DenmarkNils Arneborg2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
- You have accessRestricted accessImpact of Oenococcus oeni on Wine Hydroxycinnamic Acids and Volatile Phenol Production by Brettanomyces bruxellensisStuart Chescheir, David Philbin, James P. OsborneAm J Enol Vitic. 2015 66: 357-362 ; DOI: 10.5344/ajev.2015.14108Stuart Chescheir1Graduate student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331David Philbin2Undergraduate student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331James P. Osborne3Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331
- You have accessRestricted accessInfluence of Inoculation with Malolactic Bacteria on Volatile Phenols in WinesVincent Gerbaux, Carole Briffox, Ann Dumont, Sibylle KriegerAm J Enol Vitic. 2009 60: 233-235 ; DOI: 10.5344/ajev.2009.60.2.233Vincent Gerbaux1Regional director, 2 Technician, L’Institut Français de la Vigne et du Vin (IFV), 6 rue du 16ème Chasseurs, 21 200 Beaune, France; 3 Enology division, Lallemand, 1620, rue Préfontaine, Montreal, Canada; and 4 R&D wine bacteria manager, Lallemand S.A., 19 rue des Briquetiers 31 702, Blagnac, France.Carole Briffox1Regional director, 2 Technician, L’Institut Français de la Vigne et du Vin (IFV), 6 rue du 16ème Chasseurs, 21 200 Beaune, France; 3 Enology division, Lallemand, 1620, rue Préfontaine, Montreal, Canada; and 4 R&D wine bacteria manager, Lallemand S.A., 19 rue des Briquetiers 31 702, Blagnac, France.Ann Dumont1Regional director, 2 Technician, L’Institut Français de la Vigne et du Vin (IFV), 6 rue du 16ème Chasseurs, 21 200 Beaune, France; 3 Enology division, Lallemand, 1620, rue Préfontaine, Montreal, Canada; and 4 R&D wine bacteria manager, Lallemand S.A., 19 rue des Briquetiers 31 702, Blagnac, France.Sibylle Krieger1Regional director, 2 Technician, L’Institut Français de la Vigne et du Vin (IFV), 6 rue du 16ème Chasseurs, 21 200 Beaune, France; 3 Enology division, Lallemand, 1620, rue Préfontaine, Montreal, Canada; and 4 R&D wine bacteria manager, Lallemand S.A., 19 rue des Briquetiers 31 702, Blagnac, France.
- You have accessRestricted accessAbility of Lactic Acid Bacteria to Produce Volatile PhenolsJosé A. Couto, Francisco M. Campos, Ana R. Figueiredo, Tim A. HoggAm J Enol Vitic. 2006 57: 166-171 ; DOI: 10.5344/ajev.2006.57.2.166José A. Couto1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.Francisco M. Campos1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.Ana R. Figueiredo1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.Tim A. Hogg1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
- You have accessRestricted accessInfluence of Maceration Temperature and Enzymes on the Content of Volatile Phenols in Pinot noir WinesVincent Gerbaux, Béatrice Vincent, Alain BertrandAm J Enol Vitic. 2002 53: 131-137 ; DOI: 10.5344/ajev.2002.53.2.131Vincent GerbauxITV France, 6 rue du 16ème Chasseurs, 21 200 Beaune, FranceBéatrice Vincent
- You have accessRestricted accessGlycosidase Activities of Three Enological Yeast Strains During Winemaking: Effect on the Terpenol Content of Muscat WineAgnès Delcroix, Ziya Günata, Jean-Claude Sapis, Jean-Michel Salmon, Claude BayonoveAm J Enol Vitic. 1994 45: 291-296 ; DOI: 10.5344/ajev.1994.45.3.291Agnès DelcroixINRA, Institut des Produits de la Vigne, Laboratoire des Arômes et Substances Naturelles, 2 place Viala 34060 Montpellier Cedex 01, France.Ziya GünataJean-Claude SapisJean-Michel Salmon
- You have accessRestricted accessThe Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor AnalysisM. A. Sefton, I. L. Francis, P. J. WilliamsAm J Enol Vitic. 1993 44: 359-370 ; DOI: 10.5344/ajev.1993.44.4.359M. A. SeftonThe Australian Wine Research Institute, P. O. Box 197, Glen Osmond, SA 5064, Australia.I. L. FrancisThe Australian Wine Research Institute, P. O. Box 197, Glen Osmond, SA 5064, Australia.P. J. WilliamsThe Australian Wine Research Institute, P. O. Box 197, Glen Osmond, SA 5064, Australia.