230 related articles for article (PubMed ID: 25053028)
41. Protein-precipitable tannin in wines from Vitis vinifera and interspecific hybrid grapes (Vitis ssp.): differences in concentration, extractability, and cell wall binding.
Springer LF; Sacks GL
J Agric Food Chem; 2014 Jul; 62(30):7515-23. PubMed ID: 25017417
[TBL] [Abstract][Full Text] [Related]
42. Nitrogen catabolite repression modulates the production of aromatic thiols characteristic of Sauvignon Blanc at the level of precursor transport.
Subileau M; Schneider R; Salmon JM; Degryse E
FEMS Yeast Res; 2008 Aug; 8(5):771-80. PubMed ID: 18549408
[TBL] [Abstract][Full Text] [Related]
43. A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties.
Tominaga T; Dubourdieu D
J Agric Food Chem; 2006 Jan; 54(1):29-33. PubMed ID: 16390173
[TBL] [Abstract][Full Text] [Related]
44. Effect of flash release treatment on phenolic extraction and wine composition.
Morel-Salmi C; Souquet JM; Bes M; Cheynier V
J Agric Food Chem; 2006 Jun; 54(12):4270-6. PubMed ID: 16756356
[TBL] [Abstract][Full Text] [Related]
45. Evaluation of key odorants in sauvignon blanc wines using three different methodologies.
Benkwitz F; Nicolau L; Lund C; Beresford M; Wohlers M; Kilmartin PA
J Agric Food Chem; 2012 Jun; 60(25):6293-302. PubMed ID: 22663147
[TBL] [Abstract][Full Text] [Related]
46. Revisiting the evaluation strategy of varietal thiol biogenesis.
Bonnaffoux H; Delpech S; Rémond E; Schneider R; Roland A; Cavelier F
Food Chem; 2018 Dec; 268():126-133. PubMed ID: 30064739
[TBL] [Abstract][Full Text] [Related]
47. Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.
King ES; Swiegers JH; Travis B; Francis IL; Bastian SE; Pretorius IS
J Agric Food Chem; 2008 Nov; 56(22):10829-37. PubMed ID: 18942843
[TBL] [Abstract][Full Text] [Related]
48. Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis.
Schelezki OJ; Antalick G; Šuklje K; Jeffery DW
Food Chem; 2020 Mar; 309():125698. PubMed ID: 31718838
[TBL] [Abstract][Full Text] [Related]
49. Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines.
Mateo-Vivaracho L; Zapata J; Cacho J; Ferreira V
J Agric Food Chem; 2010 Sep; 58(18):10184-94. PubMed ID: 20718418
[TBL] [Abstract][Full Text] [Related]
50. Straightforward synthesis of deuterated precursors to demonstrate the biogenesis of aromatic thiols in wine.
Roland A; Schneider R; Razungles A; Le Guernevé C; Cavelier F
J Agric Food Chem; 2010 Oct; 58(19):10684-9. PubMed ID: 20825191
[TBL] [Abstract][Full Text] [Related]
51. Influence of Grape Cell Wall Polysaccharides on the Extraction of Polyphenols during Fermentation in Microvinifications.
Hensen JP; Hoening F; Weilack I; Damm S; Weber F
J Agric Food Chem; 2022 Jul; 70(29):9117-9131. PubMed ID: 35839340
[TBL] [Abstract][Full Text] [Related]
52. Study of the influence of varietal amino acid profiles on the polyfunctional mercaptans released from their precursors.
Alegre Y; Culleré L; Ferreira V; Hernández-Orte P
Food Res Int; 2017 Oct; 100(Pt 1):740-747. PubMed ID: 28873745
[TBL] [Abstract][Full Text] [Related]
53. Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae.
Englezos V; Rantsiou K; Cravero F; Torchio F; Pollon M; Fracassetti D; Ortiz-Julien A; Gerbi V; Rolle L; Cocolin L
Food Chem; 2018 Aug; 257():350-360. PubMed ID: 29622221
[TBL] [Abstract][Full Text] [Related]
54. Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.
Loscos N; Hernandez-Orte P; Cacho J; Ferreira V
J Agric Food Chem; 2007 Aug; 55(16):6674-84. PubMed ID: 17616208
[TBL] [Abstract][Full Text] [Related]
55. Influence of volatile thiols in the development of blackcurrant aroma in red wine.
Rigou P; Triay A; Razungles A
Food Chem; 2014 Jan; 142():242-8. PubMed ID: 24001837
[TBL] [Abstract][Full Text] [Related]
56. Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines.
Liu YX; Liang NN; Wang J; Pan QH; Duan CQ
J Food Sci; 2013 Jan; 78(1):C25-30. PubMed ID: 23301601
[TBL] [Abstract][Full Text] [Related]
57. Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines.
Wang X; Capone DL; Kang W; Roland A; Jeffery DW
Food Chem; 2022 Mar; 372():131222. PubMed ID: 34638059
[TBL] [Abstract][Full Text] [Related]
58. A single run liquid chromatography-tandem mass spectrometry method for the analysis of varietal thiols and their precursors in wine.
Tonidandel L; Larcher R; Barbero A; Jelley RE; Fedrizzi B
J Chromatogr A; 2021 Nov; 1658():462603. PubMed ID: 34670176
[TBL] [Abstract][Full Text] [Related]
59. Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.
Dennis EG; Keyzers RA; Kalua CM; Maffei SM; Nicholson EL; Boss PK
J Agric Food Chem; 2012 Mar; 60(10):2638-46. PubMed ID: 22332880
[TBL] [Abstract][Full Text] [Related]
60. Measuring the aromatic potential of Vitis vinifera L. Cv. Sauvignon blanc grapes by assaying S-cysteine conjugates, precursors of the volatile thiols responsible for their varietal aroma.
Peyrot Des Gachons C; Tominaga T; Dubourdieu D
J Agric Food Chem; 2000 Aug; 48(8):3387-91. PubMed ID: 10956121
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
