830 related articles for article (PubMed ID: 21348497)
1. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.
Barata A; Campo E; Malfeito-Ferreira M; Loureiro V; Cacho J; Ferreira V
J Agric Food Chem; 2011 Mar; 59(6):2543-53. PubMed ID: 21348497
[TBL] [Abstract][Full Text] [Related]
2. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
Lan Y; Guo J; Qian X; Zhu B; Shi Y; Wu G; Duan C
J Food Sci; 2021 Apr; 86(4):1258-1272. PubMed ID: 33733488
[TBL] [Abstract][Full Text] [Related]
3. Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.
García-Carpintero EG; Sánchez-Palomo E; Gómez Gallego MA; González-Viñas MA
J Food Sci; 2011 Oct; 76(8):C1169-80. PubMed ID: 22417581
[TBL] [Abstract][Full Text] [Related]
4. Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.
Wang XJ; Tao YS; Wu Y; An RY; Yue ZY
Food Chem; 2017 Jul; 226():41-50. PubMed ID: 28254017
[TBL] [Abstract][Full Text] [Related]
5. Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.
Noguerol-Pato R; González-Álvarez M; González-Barreiro C; Cancho-Grande B; Simal-Gándara J
Food Chem; 2012 Oct; 134(4):2313-25. PubMed ID: 23442690
[TBL] [Abstract][Full Text] [Related]
6. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
Yilmaztekin M; Kocabey N; Hayaloglu AA
J Food Sci; 2015 Mar; 80(3):C556-63. PubMed ID: 25677953
[TBL] [Abstract][Full Text] [Related]
7. A new process for wine production by penetration of yeast in uncrushed frozen grapes.
Tsakiris A; Koutinas AA; Psarianos C; Kourkoutas Y; Bekatorou A
Appl Biochem Biotechnol; 2010 Oct; 162(4):1109-21. PubMed ID: 20151225
[TBL] [Abstract][Full Text] [Related]
8. Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles.
Álvarez-Pérez JM; Campo E; San-Juan F; Coque JJ; Ferreira V; Hernández-Orte P
Food Chem; 2012 Jul; 133(2):284-92. PubMed ID: 25683397
[TBL] [Abstract][Full Text] [Related]
9. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.
Lan YB; Xiang XF; Qian X; Wang JM; Ling MQ; Zhu BQ; Liu T; Sun LB; Shi Y; Reynolds AG; Duan CQ
Food Chem; 2019 Jul; 287():186-196. PubMed ID: 30857688
[TBL] [Abstract][Full Text] [Related]
10. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
Tetik MA; Sevindik O; Kelebek H; Selli S
J Mass Spectrom; 2018 May; 53(5):444-454. PubMed ID: 29469168
[TBL] [Abstract][Full Text] [Related]
11. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.
Gómez García-Carpintero E; Gómez Gallego MA; Sánchez-Palomo E; González Viñas MA
Food Chem; 2012 Sep; 134(2):851-63. PubMed ID: 23107700
[TBL] [Abstract][Full Text] [Related]
12. Volatile aroma compounds in wines from Chinese wild/hybrid species.
Wei Z; Liu X; Huang Y; Lu J; Zhang Y
J Food Biochem; 2019 Oct; 43(10):e12684. PubMed ID: 31608471
[TBL] [Abstract][Full Text] [Related]
13. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo.
Pérez-Navarro J; Izquierdo-Cañas PM; Mena-Morales A; Martínez-Gascueña J; Chacón-Vozmediano JL; García-Romero E; Gómez-Alonso S; Hermosín-Gutiérrez I
J Sci Food Agric; 2019 Mar; 99(5):2108-2123. PubMed ID: 30298616
[TBL] [Abstract][Full Text] [Related]
14. Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry.
Aith Barbará J; Primieri Nicolli K; Souza-Silva ÉA; Camarão Telles Biasoto A; Welke JE; Alcaraz Zini C
Food Chem; 2020 Mar; 308():125552. PubMed ID: 31677598
[TBL] [Abstract][Full Text] [Related]
15. Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines.
Petronilho S; Lopez R; Ferreira V; Coimbra MA; Rocha SM
Molecules; 2020 Jan; 25(2):. PubMed ID: 31936556
[TBL] [Abstract][Full Text] [Related]
16. 1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins.
Poitou X; Thibon C; Darriet P
J Agric Food Chem; 2017 Jan; 65(2):383-393. PubMed ID: 28060498
[TBL] [Abstract][Full Text] [Related]
17. Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.
López de Lerma N; García-Martínez T; Moreno J; Mauricio JC; Peinado RA
Food Chem; 2012 Dec; 135(4):2445-52. PubMed ID: 22980827
[TBL] [Abstract][Full Text] [Related]
18. Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines.
Canuti V; Conversano M; Calzi ML; Heymann H; Matthews MA; Ebeler SE
J Chromatogr A; 2009 Apr; 1216(15):3012-22. PubMed ID: 19233370
[TBL] [Abstract][Full Text] [Related]
19. Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.
Nicolli KP; Biasoto ACT; Souza-Silva ÉA; Guerra CC; Dos Santos HP; Welke JE; Zini CA
Food Chem; 2018 Mar; 243():103-117. PubMed ID: 29146315
[TBL] [Abstract][Full Text] [Related]
20. The aroma of La Mancha Chelva wines: Chemical and sensory characterization.
Sánchez-Palomo E; Delgado JA; Ferrer MA; Viñas MAG
Food Res Int; 2019 May; 119():135-142. PubMed ID: 30884641
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]