Wine Aroma Compounds in Grapes: A Critical Review

Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine

(2011) Zhu-mei Xi et al.   FOOD CHEMISTRY

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

(2011) M. González Álvarez et al.   FOOD CHEMISTRY

Changes of the sensorial attributes of white wines with the application of new anti-mildew fungicides under critical agricultural practices

(2011) M. González Álvarez et al.   FOOD CHEMISTRY

Use of electronic nose, validated by GC–MS, to establish the optimum off-vine dehydration time of wine grapes

(2011) Nieves Lopez de Lerma et al.   FOOD CHEMISTRY

Impact of phytosanitary treatments with fungicides (cyazofamid, famoxadone, mandipropamid and valifenalate) on aroma compounds of Godello white wines

(2011) M. González-Álvarez et al.   FOOD CHEMISTRY

Influence of Yeast Strain, Canopy Management, and Site on the Volatile Composition and Sensory Attributes of Cabernet Sauvignon Wines from Western Australia

(2011) Anthony L. Robinson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d’Avola Wine

(2010) Antonio Scacco et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest

(2010) C.M. KALUA et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Influence of tebuconazole residues on the aroma composition of Mencía red wines

(2010) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines

(2010) R.M. González-Rodríguez et al.   FOOD RESEARCH INTERNATIONAL

Volatile Compounds and Sensory Attributes of Wine from Cv. Merlot (Vitis viniferaL.) Grown under Differential Levels of Water Deficit with or without a Kaolin-Based, Foliar Reflectant Particle Film†

(2010) Changrong Ou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Nutrients Addition to Nonlimited-in-Nitrogen Must on Wine Volatile Composition

(2010) Ana González-Marco et al.   JOURNAL OF FOOD SCIENCE

Quantification approach for assessment of sparkling wine volatiles from different soils, ripening stages, and varieties by stir bar sorptive extraction with liquid desorption

(2009) Elisabete Coelho et al.   ANALYTICA CHIMICA ACTA

Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay

(2009) Laurent G Deluc et al.   BMC GENOMICS

Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines

(2009) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Volatile Composition of Merlot Wine from Different Vine Water Status

(2009) Michael C. Qian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Irrigation and Rootstock Effects on the Phenolic Concentration and Aroma Potential of Vitis vinifera L. cv. Cabernet Sauvignon Grapes

(2009) Stefanos Koundouras et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Wine Chemistry and Flavor: Looking into the Crystal Glass

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

Proteome changes in the skin of the grape cultivar Barbera among different stages of ripening

(2008) Alfredo S Negri et al.   BMC GENOMICS

Seasonal variation of flavour content of English vineyard grapes, determined by stir‐bar sorptive extraction–gas chromatography–mass spectrometry

(2008) Darren J. Caven‐Quantrill et al.   FLAVOUR AND FRAGRANCE JOURNAL

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

(2008) J FENOLL et al.   FOOD CHEMISTRY

New Insights on 3-Mercaptohexanol (3MH) Biogenesis in Sauvignon Blanc Wines: Cys-3MH and (E)-Hexen-2-al Are Not the Major Precursors

(2008) Maeva Subileau et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Elevated CO2on Grapevine (Vitis vinifera L.): Volatile Composition, Phenolic Content, and in Vitro Antioxidant Activity of Red Wine

(2008) Berta Gonçalves et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Free Flavor Compounds in Traminette Grape and Their Relationship to Vineyard Training System and Location

(2008) T. Ji et al.   JOURNAL OF FOOD SCIENCE