This work describe products of reactions between four α-dicarbonyl compounds (diacetyl,
pentan-2,3-dione, glyoxal, and methylglyoxal) or two α-hydroxy ketones, (acetoine and acetol) …

The aim of this work was to study ester formation and the aromatic impact of Torulaspora
delbrueckii when used in association with Saccharomyces cerevisiae during the alcoholic …

A preparative HPLC method was applied to aromatic red wine extracts. Twenty-five fractions
with various flavors were thus obtained, and several aromatic reconstitutions were …

Highlights • Sensitization and habituation may play a role in ability to pick out relevant information
from wine. • The functionality of mental imagery training was demonstrated for the wine …

This report has investigated the seasonal temperatures influences (winter and summer) of
five vineyards at different altitudes on the concentrations of 2-methoxy-3-isobutylpyrazine (…

This paper describes the study of 19 wines of the Grenache Noir cultivar obtained from
representative soils of the Rhone Valley according to their geographical site, climatic conditions, …

This work aimed to establish a database of wine esters from French wines to update the
knowledge of wine aroma composition. Thirty odorant esters were quantified by HS–SPME–GC-…

Wine experts usually rely on chemical tracers of qualities or defects to judge wines. While
part of their expertise is determined by their sensory ability to detect these key compounds, …

A method for specifically quantifying 32 apolar esters in wine is reported that employs head
space solid phase microextraction (HS-SPME) followed by gas chromatography–mass …

The ageing bouquet, which defines the overall quality of fine wines, counts among the most
fascinating but least known phenomena in oenology. Its complexity and subtlety are highly-…