The value of, opportunities provided by, and the difficulties in elucidating the exact contribution
that chemical compounds make to wine aroma and flavour are outlined and highlighted …

The terpenoids are a major class of natural products with a range of functions in plants. In
the grape, monoterpenes, sesquiterpenes and C 13 ‐norisoprenoids are present either in a …

A hierarchically structured vocabulary of mouth‐feel sensations elicited by red wines has
been produced. Represented as a wheel, this structured vocabulary should assist tasters in …

The aim of this study was to determine how changes in grape composition brought about by
artificial shading (sunlight exclusion) influence wine properties including colour, flavonoid …

The free volatiles, as well as those released from their glycosidically bound forms by acid or
enzyme hydrolysis, have been analyzed for Chardonnay juices from three successive …

Abstract Effects of several inoculation protocols using Saccharomyces cerevisiae strain
AWRI 838 (an isolate of Lalvin EC11 18) and Candida stellata strain AWRI 1159 (CBS 2649) …

The influence of interactions among wine proteins, wine polysaccharides, volatile compounds,
glycerol and ethanol on the sensory properties of a model wine was assessed. Variation …

Inorganic nitrogen salts, and to a growing extent organic nitrogen preparations, are widely
used to ameliorate a nitrogen deficiency in wine fermentation, but the impact of nitrogen …

The main objective of this study was to investigate the effect of different Saccharomyces
cerevisiae wine yeast strains on the concentration of aroma-enhancing volatile thiols and …

Volatile thiols, such as 4‐mercapto‐4‐methylpentan‐2‐one (4MMP), 3‐mercaptohexan‐1‐ol
(3MH) and 3‐mercaptohexyl acetate (3MHA), are among the most potent aroma …