Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging
Authors
Keywords
-
Journal
MOLECULES
Volume 26, Issue 16, Pages 4979
Publisher
MDPI AG
Online
2021-08-18
DOI
10.3390/molecules26164979
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Correlation between IRC7 gene expression and 4‐mercapto‐4‐methylpentan‐2‐one production in Saccharomyces cerevisiae strains
- (2020) Rosanna Tofalo et al. YEAST
- Comparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines
- (2020) M.Z. Bekker et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora delbrueckii in Sequentially Inoculated Fermentations or Saccharomyces cerevisiae Alone
- (2020) M. Antonia Álvarez-Fernández et al. Microorganisms
- Inactivating mutations in Irc7p are common in wine yeasts, attenuating carbon-sulfur β-lyase activity and volatile sulfur compound production
- (2019) Antonio G. Cordente et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Novel wine yeast with ARO4 and TYR1 mutations that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenylethyl acetate
- (2018) Antonio G. Cordente et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- The impact of SO2 on wine flavanols and indoles in relation to wine style and age
- (2018) Panagiotis Arapitsas et al. Scientific Reports
- Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration
- (2016) M. Bordiga et al. FOOD CHEMISTRY
- On the effects of higher alcohols on red wine aroma
- (2016) Arancha de-la-Fuente-Blanco et al. FOOD CHEMISTRY
- Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen
- (2016) Panagiotis Arapitsas et al. JOURNAL OF CHROMATOGRAPHY A
- Regulating ehrlich and demethiolation pathways for alcohols production by the expression of ubiquitin-protein ligase gene HUWE1
- (2016) Quan Zhang et al. Scientific Reports
- Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species
- (2016) Ignacio Belda et al. Frontiers in Microbiology
- Trends in the composition of Australian wine 1984-2014
- (2015) P. Godden et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Sources of volatile sulfur compounds in wine
- (2015) M.E. Smith et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Quantitative Analysis by GC-MS/MS of 18 Aroma Compounds Related to Oxidative Off-Flavor in Wines
- (2015) Christine M. Mayr et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Overproduction of 2-phenylethanol by industrial yeasts to improve organoleptic properties of bakers' products
- (2014) Rafael Dueñas-Sánchez et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Interplay of Aro80 and GATA activators in regulation of genes for catabolism of aromatic amino acids inSaccharomyces cerevisiae
- (2013) Kyusung Lee et al. MOLECULAR MICROBIOLOGY
- Breeding Research on Sake Yeasts in Japan: History, Recent Technological Advances, and Future Perspectives
- (2013) Hiroshi Kitagaki et al. Annual Review of Food Science and Technology
- Contribution of Nonvolatile Composition to Wine Flavor
- (2012) María-Pilar Sáenz-Navajas et al. FOOD REVIEWS INTERNATIONAL
- Breeding of a high tyrosol-producing sake yeast by isolation of an ethanol-resistant mutant from atrp3mutant
- (2012) Hisayoshi Soejima et al. JOURNAL OF THE INSTITUTE OF BREWING
- Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection
- (2010) Tracey E. Siebert et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production
- (2009) Antonio G. Cordente et al. FEMS YEAST RESEARCH
- 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
- Screening and Identification of Precursor Compounds of Dimethyl Trisulfide (DMTS) in Japanese Sake
- (2008) Atsuko Isogai et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreDiscover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversation