Aroma compounds are produced in grapes (varietal aroma) and/or throughout the wine-making
process (from oak barrels, for example). For a better understanding, they are classified …

Abstract Effects of the modification of whole vine or individual cluster light environment by
shade cloth from berry set to maturity were studied on the volatiles and glycoconjugates in …

Effects of the modification of vine or bunch environment on glycoconjugates were studied in
Syrah berries over two years. Vines were shaded from berry set to maturity, with black …

The effect of sun exposure on the aromatic composition of two Muscat grape cultivars, Moscatel
de Alejandría and Moscatel rosada, was monitored over two seasons. Fully exposed and …

The contribution of dimethyl sulfide (DMS) to the aroma of Syrah and Grenache Noir wines
from the Rhone Valley of France was investigated by sensory analysis, and its levels in these …

Thiol precursor content in Melon B. and Sauvignon blanc grape juices obtained under
vacuum was determined by quantifying cysteinylated and glutathionylated conjugates of 3-…

The present investigation ascertains a new pathway leading to 3-mercaptohexanol (3Mhol)
and 4-mercapto-4-methylpentan-2-one, starting from conjugated carbonyl compounds, …

The isotopically labelled S-3-(hexan-1-ol)-glutathione d 2 /d 3 (G3MHd 2 /d 3 ) was synthesized
with a strategy based on acid-labile protecting groups. The natural analogue of this …

The origin of dimethyl sulfide (DMS) produced during wine aging was examined through
different assays. The production of DMS during the model aging of a wine and the concomitant …

The aromas of six Merlot and three Cabernet Sauvignon wines of the 1996 vintage from the
Bordeaux region were evaluated by sensory analysis. A panel of selected enology students …