The aroma profile of five premium red wines has been studied by sensory descriptive analysis,
quantitative gas chromatography−olfactometry (GC-O), and chemical quantitative analysis…

The contribution of yeast fermentation metabolites to the aromatic profile of wine is well
documented; however, the biotechnological application of this knowledge, apart from strain …

A new method was developed for analysing 4-ethylguaiacol and 4-ethylphenol in the aroma
of red wines using dispersive liquid–liquid microextraction (DLLME) coupled with gas …

The free volatiles, as well as those released from the glycosidically bound forms by enzyme
hydrolysis, have been analyzed to chracterize young Tannat wines from two successive …

Since most Saccharomyces strains show no β-glucosidase activity, the importance of non-Saccharomyces
β-glucosidases in the development of wine aroma has been highlighted. …

This paper reports the production of monoterpenes, which elicit a floral aroma in wine, by
strains of the yeast Saccharomyces cerevisiae. Terpenes, which are typical components of the …

Tannat is a red variety of Vitis vinifera that has become the major variety for the production
of premium red wines in Uruguay. Due to its small cultivation around the world, research on …

Prion diseases are transmissible neurodegenerative disorders of humans and animals for
which no effective treatment is available. Conformationally altered, protease-resistant forms of …

Different commercial Saccharomyces cerevisiae strains have been applied at the winemaking
level, trying to establish a dominant population of selected strains from the start of …

While the contribution of 1,8-cineole to the aroma of wine has been reported, it is a matter of
controversy that the vineyards producing such wines are surrounded by Eucalyptus trees, …