Recent advances in postharvest technology of the wine grape to improve the wine aroma

Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo ( Vitis vinifera L.)

(2017) Maria Alessandra Paissoni et al.   FOOD RESEARCH INTERNATIONAL

The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine

(2017) Raffaele Guzzon et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Ozone Improves the Aromatic Fingerprint of White Grapes

(2017) Susana Río Segade et al.   Scientific Reports

Aromatic character of Cabernet Sauvignon and Merlot wines produced with grapes dried under controlled conditions

(2016) Carolina P. Panceri et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Exposure to ozone reduces postharvest quality loss in red and green chilli peppers

(2016) Marcin Glowacz et al.   FOOD CHEMISTRY

Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone

(2016) A. Bellincontro et al.   FOOD CHEMISTRY

Disclosing the Molecular Basis of the Postharvest Life of Berry in Different Grapevine Genotypes

(2016) Sara Zenoni et al.   PLANT PHYSIOLOGY

Ozone fumigation for safety and quality of wine grapes in postharvest dehydration

(2015) Rinaldo Botondi et al.   FOOD CHEMISTRY

Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

(2015) Iñaki Etaio et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effects of 1-methylcyclopropane and ethylene on postharvest rachis browning in table grapes

(2015) L. Li et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of Postharvest Dehydration on Content of Volatile Organic Compounds in the Epicarp of Cesanese Grape Berry

(2014) L. Centioni et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

(2014) Anna K. Hjelmeland et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Postharvest treatments with ethylene on Vitis vinifera (cv Sangiovese) grapes affect berry metabolism and wine composition

(2014) Elisa Becatti et al.   FOOD CHEMISTRY

Criteria to discriminate between wines aged in oak barrels and macerated with oak fragments

(2014) Purificación Hernández-Orte et al.   FOOD RESEARCH INTERNATIONAL

The use of ozone to extend the shelf-life and maintain quality of fresh produce

(2014) Marcin Glowacz 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

Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties

(2013) Ana Moreno-Pérez et al.   FOOD CHEMISTRY

Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained

(2013) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage

(2013) Asgar Ali et al.   FOOD CHEMISTRY

Aroma of Aglianico and Uva di Troia grapes by aromatic series

(2013) Alessandro Genovese et al.   FOOD RESEARCH INTERNATIONAL

NO and ROS homeostasis in mitochondria: a central role for alternative oxidase

(2012) Kapuganti J. Gupta et al.   NEW PHYTOLOGIST

Water Movement through the Surfaces of the Grape Berry and Its Stem

(2011) Tobias Becker et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

An inertizing and cooling process for grapes cryomaceration

(2011) Maria Carillo et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Postharvest ethylene treatment affects berry dehydration, polyphenol and anthocyanin content by increasing the activity of cell wall enzymes in Aleatico wine grape

(2011) Rinaldo Botondi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Temperature and water loss affect ADH activity and gene expression in grape berry during postharvest dehydration

(2011) Marco Cirilli et al.   FOOD CHEMISTRY

Electronic nose to study postharvest dehydration of wine grapes

(2010) Marco Santonico et al.   FOOD CHEMISTRY

Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine

(2010) Paola Piombino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical and Biochemical Change of Healthy Phenolic Fractions in Winegrape by Means of Postharvest Dehydration

(2010) Fabio Mencarelli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Use of Ozone in a CIP System in the Wine Industry

(2010) Aline Cristina Guillen et al.   OZONE-SCIENCE & ENGINEERING

Abiotic stresses and induced BVOCs

(2010) Francesco Loreto et al.   TRENDS IN PLANT SCIENCE

Analysis and assessment of Madeira wine ageing over an extended time period through GC–MS and chemometric analysis

(2009) Ana C. Pereira et al.   ANALYTICA CHIMICA ACTA

Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin

(2009) C. de Torres et al.   ANALYTICA CHIMICA ACTA

Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine

(2009) Maria J. Ruiz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration

(2009) F.J. Heredia et al.   FOOD CHEMISTRY

Wine Chemistry and Flavor: Looking into the Crystal Glass

(2009) Susan E. Ebeler et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A unified mechanism of action for volatile isoprenoids in plant abiotic stress

(2009) Claudia E Vickers et al.   Nature Chemical Biology

Human olfaction: from genomic variation to phenotypic diversity

(2009) Yehudit Hasin-Brumshtein et al.   TRENDS IN GENETICS

Metabolic engineering of plant volatiles

(2008) Natalia Dudareva et al.   CURRENT OPINION IN BIOTECHNOLOGY

Volatile organic compounds from Italian vegetation and their interaction with ozone

(2008) Carlo Calfapietra et al.   ENVIRONMENTAL POLLUTION

Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine

(2008) Jorge J. Moreno et al.   FOOD CHEMISTRY

Effect of gaseous ozone and hot water on microbial and sensory quality of cantaloupe and potential transference of Escherichia coli O157:H7 during cutting

(2007) María V. Selma et al.   FOOD MICROBIOLOGY