250 related articles for article (PubMed ID: 27498539)
21. Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and Wines.
Helwi P; Habran A; Guillaumie S; Thibon C; Hilbert G; Gomes E; Delrot S; Darriet P; van Leeuwen C
J Agric Food Chem; 2015 Nov; 63(44):9789-802. PubMed ID: 26478224
[TBL] [Abstract][Full Text] [Related]
22. Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts.
Roland A; Vialaret J; Razungles A; Rigou P; Schneider R
J Agric Food Chem; 2010 Apr; 58(7):4406-13. PubMed ID: 20199086
[TBL] [Abstract][Full Text] [Related]
23. Yeast genes required for conversion of grape precursors to varietal thiols in wine.
Santiago M; Gardner RC
FEMS Yeast Res; 2015 Aug; 15(5):fov034. PubMed ID: 26038341
[TBL] [Abstract][Full Text] [Related]
24. Unraveling the Mystery of 3-Sulfanylhexan-1-ol: The Evolution of Methodology for the Analysis of Precursors to 3-Sulfanylhexan-1-ol in Wine.
Muhl JR; Pilkington LI; Fedrizzi B; Deed RC
Foods; 2022 Jul; 11(14):. PubMed ID: 35885295
[TBL] [Abstract][Full Text] [Related]
25. Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors.
Thibon C; Shinkaruk S; Jourdes M; Bennetau B; Dubourdieu D; Tominaga T
Anal Chim Acta; 2010 Feb; 660(1-2):190-6. PubMed ID: 20103162
[TBL] [Abstract][Full Text] [Related]
26. Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation.
Kobayashi H; Takase H; Suzuki Y; Tanzawa F; Takata R; Fujita K; Kohno M; Mochizuki M; Suzuki S; Konno T
J Exp Bot; 2011 Jan; 62(3):1325-36. PubMed ID: 21115666
[TBL] [Abstract][Full Text] [Related]
27. Berry skin development in Norton grape: distinct patterns of transcriptional regulation and flavonoid biosynthesis.
Ali MB; Howard S; Chen S; Wang Y; Yu O; Kovacs LG; Qiu W
BMC Plant Biol; 2011 Jan; 11():7. PubMed ID: 21219654
[TBL] [Abstract][Full Text] [Related]
28. Identification of adducts between an odoriferous volatile thiol and oxidized grape phenolic compounds: kinetic study of adduct formation under chemical and enzymatic oxidation conditions.
Nikolantonaki M; Jourdes M; Shinoda K; Teissedre PL; Quideau S; Darriet P
J Agric Food Chem; 2012 Mar; 60(10):2647-56. PubMed ID: 22324817
[TBL] [Abstract][Full Text] [Related]
29. Pre-fermentation addition of grape tannin increases the varietal thiols content in wine.
Larcher R; Tonidandel L; Román Villegas T; Nardin T; Fedrizzi B; Nicolini G
Food Chem; 2015 Jan; 166():56-61. PubMed ID: 25053028
[TBL] [Abstract][Full Text] [Related]
30. A sense of place: transcriptomics identifies environmental signatures in Cabernet Sauvignon berry skins in the late stages of ripening.
Cramer GR; Cochetel N; Ghan R; Destrac-Irvine A; Delrot S
BMC Plant Biol; 2020 Jan; 20(1):41. PubMed ID: 31992236
[TBL] [Abstract][Full Text] [Related]
31. Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content.
Gutiérrez-Gamboa G; Garde-Cerdán T; Portu J; Moreno-Simunovic Y; Martínez-Gil AM
Food Res Int; 2017 Jun; 96():46-53. PubMed ID: 28528107
[TBL] [Abstract][Full Text] [Related]
32. Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release.
Hou R; Jelley RE; van Leeuwen KA; Pinu FR; Fedrizzi B; Deed RC
FEMS Yeast Res; 2023 Jan; 23():. PubMed ID: 37279910
[TBL] [Abstract][Full Text] [Related]
33. The common transcriptional subnetworks of the grape berry skin in the late stages of ripening.
Ghan R; Petereit J; Tillett RL; Schlauch KA; Toubiana D; Fait A; Cramer GR
BMC Plant Biol; 2017 May; 17(1):94. PubMed ID: 28558655
[TBL] [Abstract][Full Text] [Related]
34. Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay.
Deluc LG; Quilici DR; Decendit A; Grimplet J; Wheatley MD; Schlauch KA; Mérillon JM; Cushman JC; Cramer GR
BMC Genomics; 2009 May; 10():212. PubMed ID: 19426499
[TBL] [Abstract][Full Text] [Related]
35. Surprising structural lability of a cysteine-S-conjugate precursor of 4-methyl-4-sulfanylpentan-2-one, a varietal aroma in wine of Vitis vinifera L. cv. Sauvignon blanc.
Shinkaruk S; Thibon C; Schmitter JM; Babin P; Tominaga T; Degueil M; Desbat B; Jussier C; Bennetau B; Dubourdieu D; Bennetau-Pelissero C
Chem Biodivers; 2008 May; 5(5):793-810. PubMed ID: 18493966
[TBL] [Abstract][Full Text] [Related]
36. Cluster bagging promotes melatonin biosynthesis in the berry skins of Vitis vinifera cv. Cabernet Sauvignon and Carignan during development and ripening.
Guo SH; Xu TF; Shi TC; Jin XQ; Feng MX; Zhao XH; Zhang ZW; Meng JF
Food Chem; 2020 Feb; 305():125502. PubMed ID: 31606692
[TBL] [Abstract][Full Text] [Related]
37. Engineering volatile thiol formation in yeast.
Graf FMR; Buchhaupt M
J Appl Microbiol; 2023 Feb; 134(2):. PubMed ID: 36626784
[TBL] [Abstract][Full Text] [Related]
38. Odorous impact of volatile thiols on the aroma of young botrytized sweet wines: identification and quantification of new sulfanyl alcohols.
Sarrazin E; Shinkaruk S; Tominaga T; Bennetau B; Frérot E; Dubourdieu D
J Agric Food Chem; 2007 Feb; 55(4):1437-44. PubMed ID: 17249683
[TBL] [Abstract][Full Text] [Related]
39. Transcriptome analysis at four developmental stages of grape berry (Vitis vinifera cv. Shiraz) provides insights into regulated and coordinated gene expression.
Sweetman C; Wong DC; Ford CM; Drew DP
BMC Genomics; 2012 Dec; 13():691. PubMed ID: 23227855
[TBL] [Abstract][Full Text] [Related]
40. Interactions between ethylene and auxin are crucial to the control of grape (Vitis vinifera L.) berry ripening.
Böttcher C; Burbidge CA; Boss PK; Davies C
BMC Plant Biol; 2013 Dec; 13():222. PubMed ID: 24364881
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
