571 related articles for article (PubMed ID: 24852393)
1. Influence of viticulture practices on grape aroma precursors and their relation with wine aroma.
Hernandez-Orte P; Concejero B; Astrain J; Lacau B; Cacho J; Ferreira V
J Sci Food Agric; 2015 Mar; 95(4):688-701. PubMed ID: 24852393
[TBL] [Abstract][Full Text] [Related]
2. Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties.
Vasile-Simone G; Castro R; Natera R; Masino F; Barroso CG; Durán-Guerrero E
J Sci Food Agric; 2017 Feb; 97(3):939-948. PubMed ID: 27220810
[TBL] [Abstract][Full Text] [Related]
3. Impact of agronomic practices on grape aroma composition: a review.
Alem H; Rigou P; Schneider R; Ojeda H; Torregrosa L
J Sci Food Agric; 2019 Feb; 99(3):975-985. PubMed ID: 30142253
[TBL] [Abstract][Full Text] [Related]
4. Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines.
Vilanova M; Genisheva Z; Tubio M; Álvarez K; Lissarrague JR; Oliveira JM
Molecules; 2017 Sep; 22(9):. PubMed ID: 28885582
[TBL] [Abstract][Full Text] [Related]
5. Early leaf removal impact on volatile composition of Tempranillo wines.
Vilanova M; Diago MP; Genisheva Z; Oliveira JM; Tardaguila J
J Sci Food Agric; 2012 Mar; 92(4):935-42. PubMed ID: 21968739
[TBL] [Abstract][Full Text] [Related]
6. The Microvine, a plant model to study the effect of vine-shoot extract on the accumulation of glycosylated aroma precursors in grapes.
Sánchez-Gómez R; Torregrosa L; Zalacain A; Ojeda H; Bouckenooghe V; Schneider R; Alonso GL; Salinas MR
J Sci Food Agric; 2018 Jun; 98(8):3031-3040. PubMed ID: 29194640
[TBL] [Abstract][Full Text] [Related]
7. Wine aroma compounds in grapes: a critical review.
González-Barreiro C; Rial-Otero R; Cancho-Grande B; Simal-Gándara J
Crit Rev Food Sci Nutr; 2015; 55(2):202-18. PubMed ID: 24915400
[TBL] [Abstract][Full Text] [Related]
8. Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents.
Verzera A; Tripodi G; Dima G; Condurso C; Scacco A; Cincotta F; Giglio DM; Santangelo T; Sparacio A
J Sci Food Agric; 2016 Jan; 96(1):150-9. PubMed ID: 25581439
[TBL] [Abstract][Full Text] [Related]
9. Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines.
Martínez-Gil AM; Angenieux M; Pardo-García AI; Alonso GL; Ojeda H; Rosario Salinas M
Food Chem; 2013 Jun; 138(2-3):956-65. PubMed ID: 23411201
[TBL] [Abstract][Full Text] [Related]
10. Aroma Glycosides in Grapes and Wine.
Liu J; Zhu XL; Ullah N; Tao YS
J Food Sci; 2017 Feb; 82(2):248-259. PubMed ID: 28146286
[TBL] [Abstract][Full Text] [Related]
11. Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.
Fang Y; Qian MC
J Agric Food Chem; 2006 Nov; 54(22):8567-73. PubMed ID: 17061835
[TBL] [Abstract][Full Text] [Related]
12. Harvest date effects on aroma compounds in aged Riesling icewines.
Khairallah R; Reynolds AG; Bowen AJ
J Sci Food Agric; 2016 Oct; 96(13):4398-409. PubMed ID: 26831038
[TBL] [Abstract][Full Text] [Related]
13. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
Ossola C; Giacosa S; Torchio F; Río Segade S; Caudana A; Cagnasso E; Gerbi V; Rolle L
Food Res Int; 2017 Aug; 98():59-67. PubMed ID: 28610733
[TBL] [Abstract][Full Text] [Related]
14. Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars.
Luo J; Brotchie J; Pang M; Marriott PJ; Howell K; Zhang P
Food Chem; 2019 Nov; 299():125101. PubMed ID: 31323442
[TBL] [Abstract][Full Text] [Related]
15. Recent advances in postharvest technology of the wine grape to improve the wine aroma.
Mencarelli F; Bellincontro A
J Sci Food Agric; 2020 Nov; 100(14):5046-5055. PubMed ID: 29369355
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Analysis of carotenoids in grapes to predict norisoprenoid varietal aroma of wines from Apulia.
Crupi P; Coletta A; Antonacci D
J Agric Food Chem; 2010 Sep; 58(17):9647-56. PubMed ID: 20695424
[TBL] [Abstract][Full Text] [Related]
18. Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain.
Moreno-Olivares JD; Giménez-Bañón MJ; Paladines-Quezada DF; Gómez-Martínez JC; Cebrián-Pérez A; Fernández-Fernández JI; Bleda-Sánchez JA; Gil-Muñoz R
Molecules; 2020 Aug; 25(17):. PubMed ID: 32867325
[TBL] [Abstract][Full Text] [Related]
19. Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in 'Merlot' (Vitis vinifera L.) Grapes and Wines.
Sivilotti P; Herrera JC; Lisjak K; Baša Česnik H; Sabbatini P; Peterlunger E; Castellarin SD
J Agric Food Chem; 2016 Jun; 64(22):4487-96. PubMed ID: 27180819
[TBL] [Abstract][Full Text] [Related]
20. Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: influence of nitrogen compounds and grape variety.
Martínez-Gil AM; Garde-Cerdán T; Lorenzo C; Lara JF; Pardo F; Salinas MR
J Food Sci; 2012 Jan; 77(1):C71-9. PubMed ID: 22260103
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
