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volatile phenols

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    Volatile Phenols in Smoke-Exposed Pinot noir Wines - Biomarkers and Model Prediction
    Ruiwen Yang, Yanping L. Qian, Ye Feng, Ling Huang, Armando Alcazar Magana, Michael C. Qian
    Am J Enol Vitic.  2023  74: 0740028  ; DOI: 10.5344/ajev.2023.22073
    Ruiwen Yang
    1Department 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.
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    Yanping L. Qian
    3Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon, 97331, United States;
    5Both authors contributed equally to the manuscript.
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    Ye Feng
    4Spectra Scientific, Portland, Oregon, 97229, United States;
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    Ling Huang
    1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;
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    Armando Alcazar Magana
    1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;
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    Michael C. Qian
    1Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, United States;
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    • For correspondence: michael.qian@oregonstate.edu
  • You have accessRestricted access
    Changes in Smoke-Taint Volatile-Phenol Glycosides in Wildfire Smoke-Exposed Cabernet Sauvignon Grapes throughout Winemaking
    Andrew Caffrey, Larry Lerno, Arran Rumbaugh, Raul Girardello, Jerry Zweigenbaum, Anita Oberholster, Susan E. Ebeler
    Am J Enol Vitic.  2019  70: 373-381  ; DOI: 10.5344/ajev.2019.19001
    Andrew Caffrey
    1Department of Viticulture and Enology, University of California, Davis, CA
    2Food Safety and Measurement Facility, University of California, Davis, CA
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    Larry Lerno
    1Department of Viticulture and Enology, University of California, Davis, CA
    2Food Safety and Measurement Facility, University of California, Davis, CA
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    Arran Rumbaugh
    1Department of Viticulture and Enology, University of California, Davis, CA
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    Raul Girardello
    1Department of Viticulture and Enology, University of California, Davis, CA
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    Jerry Zweigenbaum
    3Agilent Technologies, Inc., Wilmington, DE 19898.
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    Anita Oberholster
    1Department of Viticulture and Enology, University of California, Davis, CA
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    Susan E. Ebeler
    1Department of Viticulture and Enology, University of California, Davis, CA
    2Food Safety and Measurement Facility, University of California, Davis, CA
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    • For correspondence: seebeler@ucdavis.edu
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    Influence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine
    Mikkel Gulmann Madsen, Nathalia Kruse Edwards, Mikael Agerlin Petersen, Lucky Mokwena, Jan Hendrik Swiegers, Nils Arneborg
    Am J Enol Vitic.  2017  68: 23-29  ; DOI: 10.5344/ajev.2016.16015
    Mikkel Gulmann Madsen
    1Chr. Hansen A/S, DK-2970 Hoersholm, Denmark
    2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
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    • For correspondence: dkmima@chr-hansen.com
    Nathalia Kruse Edwards
    1Chr. Hansen A/S, DK-2970 Hoersholm, Denmark
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    Mikael Agerlin Petersen
    2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
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    Lucky Mokwena
    3Central Analytical Facilities, Mass Spectrometry Unit, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
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    Jan Hendrik Swiegers
    1Chr. Hansen A/S, DK-2970 Hoersholm, Denmark
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    Nils Arneborg
    2Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
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    Impact of Oenococcus oeni on Wine Hydroxycinnamic Acids and Volatile Phenol Production by Brettanomyces bruxellensis
    Stuart Chescheir, David Philbin, James P. Osborne
    Am J Enol Vitic.  2015  66: 357-362  ; DOI: 10.5344/ajev.2015.14108
    Stuart Chescheir
    1Graduate student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331
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    David Philbin
    2Undergraduate student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331
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    James P. Osborne
    3Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331
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    • For correspondence: james.osborne@oregonstate.edu
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    Influence of Inoculation with Malolactic Bacteria on Volatile Phenols in Wines
    Vincent Gerbaux, Carole Briffox, Ann Dumont, Sibylle Krieger
    Am J Enol Vitic.  2009  60: 233-235  ; DOI: 10.5344/ajev.2009.60.2.233
    Vincent Gerbaux
    1Regional 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.
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    • For correspondence: vincent.gerbaux@itvfrance.com
    Carole Briffox
    1Regional 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.
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    Ann Dumont
    1Regional 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.
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    Sibylle Krieger
    1Regional 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.
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    Ability of Lactic Acid Bacteria to Produce Volatile Phenols
    José A. Couto, Francisco M. Campos, Ana R. Figueiredo, Tim A. Hogg
    Am J Enol Vitic.  2006  57: 166-171  ; DOI: 10.5344/ajev.2006.57.2.166
    José A. Couto
    1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
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    Francisco M. Campos
    1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
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    • For correspondence: fmcampos@mail.esb.ucp.pt
    Ana R. Figueiredo
    1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
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    Tim A. Hogg
    1Senior researcher, 2Researcher, and 3Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
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    Influence of Maceration Temperature and Enzymes on the Content of Volatile Phenols in Pinot noir Wines
    Vincent Gerbaux, Béatrice Vincent, Alain Bertrand
    Am J Enol Vitic.  2002  53: 131-137  ; DOI: 10.5344/ajev.2002.53.2.131
    Vincent Gerbaux
    ITV France, 6 rue du 16ème Chasseurs, 21 200 Beaune, France
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    Béatrice Vincent
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    Alain Bertrand
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    Glycosidase Activities of Three Enological Yeast Strains During Winemaking: Effect on the Terpenol Content of Muscat Wine
    Agnès Delcroix, Ziya Günata, Jean-Claude Sapis, Jean-Michel Salmon, Claude Bayonove
    Am J Enol Vitic.  1994  45: 291-296  ; DOI: 10.5344/ajev.1994.45.3.291
    Agnès Delcroix
    INRA, Institut des Produits de la Vigne, Laboratoire des Arômes et Substances Naturelles, 2 place Viala 34060 Montpellier Cedex 01, France.
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    Ziya Günata
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    Jean-Claude Sapis
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    Jean-Michel Salmon
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    Claude Bayonove
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    The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis
    M. A. Sefton, I. L. Francis, P. J. Williams
    Am J Enol Vitic.  1993  44: 359-370  ; DOI: 10.5344/ajev.1993.44.4.359
    M. A. Sefton
    The Australian Wine Research Institute, P. O. Box 197, Glen Osmond, SA 5064, Australia.
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    I. L. Francis
    The Australian Wine Research Institute, P. O. Box 197, Glen Osmond, SA 5064, Australia.
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    P. J. Williams
    The Australian Wine Research Institute, P. O. Box 197, Glen Osmond, SA 5064, Australia.
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