Wine flavor and aroma

Impact of Fermentation Rate Changes on Potential Hydrogen Sulfide Concentrations in Wine

(2011) C. E. Butzke   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Identification of MET10-932 and Characterization as an Allele Reducing Hydrogen Sulfide Formation in Wine Strains of Saccharomyces cerevisiae

(2010) A. Linderholm et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Climate change associated effects on grape and wine quality and production

(2010) Ramón Mira de Orduña   FOOD RESEARCH INTERNATIONAL

Enhancement of Both Salivary Protein−Enological Tannin Interactions and Astringency Perception by Ethanol

(2010) Elías Obreque-Slíer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Wine Yeast Strain-Dependent Expression of Genes Implicated in Sulfide Production in Response to Nitrogen Availability

(2010) A. Mendes-Ferreira   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Microbial formation of esters

(2009) Yong Cheol Park et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Genetic improvement  of  thermo-tolerance in wineSaccharomyces cerevisiae  strains by a backcross approach

(2009) Philippe Marullo et al.   FEMS YEAST RESEARCH

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces  yeasts in winemaking

(2009) Maurizio Ciani et al.   FEMS YEAST RESEARCH

The Effect of Bacterial Strain and Aging on the Secondary Volatile Metabolites Produced during Malolactic Fermentation of Tannat Red Wine

(2009) Eduardo Boido et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genetic screening of wine-related enzymes inLactobacillusspecies isolated from South African wines

(2009) P.S. Mtshali et al.   JOURNAL OF APPLIED MICROBIOLOGY

EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE

(2009) MARÍA CRISTINA GOLDNER et al.   JOURNAL OF SENSORY STUDIES

Approaches to Wine Aroma

(2008) John Almy et al.   Annals of the New York Academy of Sciences

Identification of Genes Affecting Hydrogen Sulfide Formation in Saccharomyces cerevisiae

(2008) A. L. Linderholm et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Wine flavor: chemistry in a glass

(2008) Pavla Polášková et al.   CHEMICAL SOCIETY REVIEWS

Instrumental and Sensory Approaches for the Characterization of Compounds Responsible for Wine Aroma

(2008) Jean‐Christophe Barbe et al.   CHEMISTRY & BIODIVERSITY

Production of  fermentation aroma compounds bySaccharomyces cerevisiaewine yeasts: effects of yeast assimilable nitrogen on two model strains

(2008) Francisco M. Carrau et al.   FEMS YEAST RESEARCH

Interspecies hybridization and recombination inSaccharomyceswine yeasts

(2008) Matthias Sipiczki   FEMS YEAST RESEARCH

Wine yeasts for the future

(2008) Graham H. Fleet   FEMS YEAST RESEARCH

The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages: Evidence from a large chemical survey

(2008) Dirk W. Lachenmeier et al.   FOOD AND CHEMICAL TOXICOLOGY

Role of lees in wine production: A review

(2008) J.A. Pérez-Serradilla et al.   FOOD CHEMISTRY

Chemical and chromatic characteristics of Tempranillo, Cabernet Sauvignon and Merlot wines from DO Navarra aged in Spanish and French oak barrels

(2008) Estrella Cadahía et al.   FOOD CHEMISTRY

Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations

(2008) Alessandro Genovese et al.   FOOD CHEMISTRY

Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening

(2008) J FENOLL et al.   FOOD CHEMISTRY

Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard

(2008) Dolores Hernanz et al.   FOOD CHEMISTRY

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

(2008) F VIANA et al.   FOOD MICROBIOLOGY

The influence of yeast on the aroma of Sauvignon Blanc wine

(2008) Jan H. Swiegers et al.   FOOD MICROBIOLOGY

The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

(2008) P.R. Jones et al.   FOOD QUALITY AND PREFERENCE

Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine

(2008) Tracey E. Siebert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound

(2008) Claudia Wood et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The significance of low impact odorants in global odour perception

(2008) Danielle Ryan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The development of varietal aroma from non-floral grapes by yeasts of different genera

(2007) P HERNANDEZORTE et al.   FOOD CHEMISTRY

Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni

(2007) Audrey Bloem et al.   FOOD MICROBIOLOGY

Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

(2007) Teresa Garde-Cerdán et al.   LWT-FOOD SCIENCE AND TECHNOLOGY