413 related articles for article (PubMed ID: 25891266)
1. Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz.
Zhang P; Barlow S; Krstic M; Herderich M; Fuentes S; Howell K
J Agric Food Chem; 2015 May; 63(17):4276-83. PubMed ID: 25891266
[TBL] [Abstract][Full Text] [Related]
2. Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine.
Zhang P; Howell K; Krstic M; Herderich M; Barlow EW; Fuentes S
PLoS One; 2015; 10(7):e0133137. PubMed ID: 26176692
[TBL] [Abstract][Full Text] [Related]
3. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine.
Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA
J Agric Food Chem; 2007 Aug; 55(16):6585-95. PubMed ID: 17636934
[TBL] [Abstract][Full Text] [Related]
4. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) and wine proanthocyanidins.
Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA
J Agric Food Chem; 2005 Jul; 53(14):5798-808. PubMed ID: 15998151
[TBL] [Abstract][Full Text] [Related]
5. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 1. Anthocyanin concentration and composition in fruit.
Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA
J Agric Food Chem; 2007 Aug; 55(16):6575-84. PubMed ID: 17636933
[TBL] [Abstract][Full Text] [Related]
6. Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition.
Šuklje K; Zhang X; Antalick G; Clark AC; Deloire A; Schmidtke LM
J Agric Food Chem; 2016 Feb; 64(4):870-80. PubMed ID: 26761394
[TBL] [Abstract][Full Text] [Related]
7. Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma.
Davies C; Nicholson EL; Böttcher C; Burbidge CA; Bastian SE; Harvey KE; Huang AC; Taylor DK; Boss PK
J Agric Food Chem; 2015 Mar; 63(8):2137-44. PubMed ID: 25661455
[TBL] [Abstract][Full Text] [Related]
8. Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes.
Zhang P; Fuentes S; Siebert T; Krstic M; Herderich M; Barlow EWR; Howell K
Food Chem; 2016 Aug; 204():463-474. PubMed ID: 26988525
[TBL] [Abstract][Full Text] [Related]
9. Partial shading of Cabernet Sauvignon and Shiraz vines altered wine color and mouthfeel attributes, but increased exposure had little impact.
Joscelyne VL; Downey MO; Mazza M; Bastian SE
J Agric Food Chem; 2007 Dec; 55(26):10888-96. PubMed ID: 18052125
[TBL] [Abstract][Full Text] [Related]
10. Effects of vine or bunch shading on the glycosylated flavor precursors in grapes of Vitis vinifera L. Cv. syrah.
Bureau SM; Baumes RL; Razungles AJ
J Agric Food Chem; 2000 Apr; 48(4):1290-7. PubMed ID: 10775388
[TBL] [Abstract][Full Text] [Related]
11. Chemical composition and sensory properties of non-wooded and wooded Shiraz (Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level.
Hunter JJ; Volschenk CG
J Sci Food Agric; 2018 May; 98(7):2689-2704. PubMed ID: 29077197
[TBL] [Abstract][Full Text] [Related]
12. Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv. Agiorgitiko (Vitis vinifera L.). Effects on wine phenolic and aroma components.
Koundouras S; Marinos V; Gkoulioti A; Kotseridis Y; van Leeuwen C
J Agric Food Chem; 2006 Jul; 54(14):5077-86. PubMed ID: 16819919
[TBL] [Abstract][Full Text] [Related]
13. Distribution of Rotundone and Possible Translocation of Related Compounds Amongst Grapevine Tissues in Vitis vinifera L. cv. Shiraz.
Zhang P; Fuentes S; Wang Y; Deng R; Krstic M; Herderich M; Barlow EW; Howell K
Front Plant Sci; 2016; 7():859. PubMed ID: 27446104
[TBL] [Abstract][Full Text] [Related]
14. Effect of shading on accumulation of flavonoid compounds in (Vitis vinifera L.) pinot noir fruit and extraction in a model system.
Cortell JM; Kennedy JA
J Agric Food Chem; 2006 Nov; 54(22):8510-20. PubMed ID: 17061828
[TBL] [Abstract][Full Text] [Related]
15. Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine.
Caputi L; Carlin S; Ghiglieno I; Stefanini M; Valenti L; Vrhovsek U; Mattivi F
J Agric Food Chem; 2011 May; 59(10):5565-71. PubMed ID: 21510710
[TBL] [Abstract][Full Text] [Related]
16. Rootstock, Vine Vigor, and Light Mediate Methoxypyrazine Concentrations in the Grape Bunch Rachis of
Sanders RD; Boss PK; Capone DL; Kidman CM; Bramley RGV; Nicholson EL; Jeffery DW
J Agric Food Chem; 2022 May; 70(17):5417-5426. PubMed ID: 35442040
[TBL] [Abstract][Full Text] [Related]
17. Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz.
Giacosa S; Marengo F; Guidoni S; Rolle L; Hunter JJ
Food Chem; 2015 May; 174():8-15. PubMed ID: 25529645
[TBL] [Abstract][Full Text] [Related]
18. Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine.
Song J; Smart R; Wang H; Dambergs B; Sparrow A; Qian MC
Food Chem; 2015 Apr; 173():424-31. PubMed ID: 25466041
[TBL] [Abstract][Full Text] [Related]
19. Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning.
Gil M; Esteruelas M; González E; Kontoudakis N; Jiménez J; Fort F; Canals JM; Hermosín-Gutiérrez I; Zamora F
J Agric Food Chem; 2013 May; 61(20):4968-78. PubMed ID: 23627566
[TBL] [Abstract][Full Text] [Related]
20. Vineyard Soil Microbiome Composition Related to Rotundone Concentration in Australian Cool Climate 'Peppery' Shiraz Grapes.
Gupta VVSR; Bramley RGV; Greenfield P; Yu J; Herderich MJ
Front Microbiol; 2019; 10():1607. PubMed ID: 31379773
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]