Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening

Effects of different color paper bags on aroma development of Kyoho grape berries

(2019) Xiao-hao JI et al.   Journal of Integrative Agriculture

Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine

(2019) Yu Yang et al.   FOOD CHEMISTRY

Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine

(2019) Zhao et al.   MOLECULES

Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine

(2019) Javier Ruiz et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Study on the volatile composition of table grapes of three aroma types

(2019) Yusen Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

First study on technological maturity and phenols composition during the ripeness of five Vitis vinifera L grape varieties in Morocco

(2018) H. Jediyi et al.   SCIENTIA HORTICULTURAE

Monoterpenyl Glycosyltransferases Differentially Contribute to Production of Monoterpenyl Glycosides in Two Aromatic Vitis vinifera Varieties

(2017) Xiang-Yi Li et al.   Frontiers in Plant Science

Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China

(2016) Yi-Bin Lan et al.   FOOD CHEMISTRY

Modifications of ‘Summer Black’ grape berry quality as affected by the different rootstocks

(2016) Zhong-Xin Jin et al.   SCIENTIA HORTICULTURAE

Aroma characterization based on aromatic series analysis in table grapes

(2016) Yusen Wu et al.   Scientific Reports

Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions

(2015) Ya-Qin Wen et al.   BMC PLANT BIOLOGY

Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars

(2015) Manoj Ghaste et al.   FOOD CHEMISTRY

Melatonin treatment of pre-veraison grape berries to increase size and synchronicity of berries and modify wine aroma components

(2015) Jiang-Fei Meng et al.   FOOD CHEMISTRY

Jasmonate application influences endogenous abscisic acid, jasmonic acid and aroma volatiles in grapes infected by a pathogen (Glomerella cingulata)

(2015) Shanshan Wang et al.   SCIENTIA HORTICULTURAE

Aroma characterization of Chinese Hutai-8 wines: Comparing with Merlot and Cabernet Sauvignon wines

(2015) Changzheng Song et al.   SCIENTIA HORTICULTURAE

Influence of viticulture practices on grape aroma precursors and their relation with wine aroma

(2014) Purificacion Hernandez-Orte et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

(2013) A. L. Robinson et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Wine Aroma Compounds in Grapes: A Critical Review

(2013) Carmen González-Barreiro et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Modifications of Kyoho grape berry quality under long-term NaCl treatment

(2013) Xiao-Ling Li et al.   FOOD CHEMISTRY

Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China

(2013) Bao Jiang et al.   FOOD RESEARCH INTERNATIONAL

Changes of Polyphenols, Sugars, and Organic Acid in 5 Vitis Genotypes during Berry Ripening

(2011) Zhenchang Liang et al.   JOURNAL OF FOOD SCIENCE

Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells

(2010) Panagiotis Kandylis et al.   BIORESOURCE TECHNOLOGY

Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

(2009) Curtis M. Kalua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vitis vinifera Varieties Grapes

(2009) Wenlai Fan et al.   JOURNAL OF FOOD SCIENCE

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

(2008) J FENOLL et al.   FOOD CHEMISTRY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL