130 related articles for article (PubMed ID: 28610735)
1. Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine.
Araujo LD; Vannevel S; Buica A; Callerot S; Fedrizzi B; Kilmartin PA; du Toit WJ
Food Res Int; 2017 Aug; 98():79-86. PubMed ID: 28610735
[TBL] [Abstract][Full Text] [Related]
2. Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines.
Allen T; Herbst-Johnstone M; Girault M; Butler P; Logan G; Jouanneau S; Nicolau L; Kilmartin PA
J Agric Food Chem; 2011 Oct; 59(19):10641-50. PubMed ID: 21854044
[TBL] [Abstract][Full Text] [Related]
3. New precursor of 3-mercaptohexan-1-ol in grape juice: thiol-forming potential and kinetics during early stages of must fermentation.
Harsch MJ; Benkwitz F; Frost A; Colonna-Ceccaldi B; Gardner RC; Salmon JM
J Agric Food Chem; 2013 Apr; 61(15):3703-13. PubMed ID: 23530468
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma.
Šuklje K; Antalick G; Buica A; Coetzee ZA; Brand J; Schmidtke LM; Vivier MA
Food Chem; 2016 Apr; 197 Pt B():1073-84. PubMed ID: 26675843
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts.
Harsch MJ; Gardner RC
Appl Microbiol Biotechnol; 2013 Jan; 97(1):223-35. PubMed ID: 22684328
[TBL] [Abstract][Full Text] [Related]
8. Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.
Patel P; Herbst-Johnstone M; Lee SA; Gardner RC; Weaver R; Nicolau L; Kilmartin PA
J Agric Food Chem; 2010 Jun; 58(12):7280-8. PubMed ID: 20486689
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. The influence of yeast on the aroma of Sauvignon Blanc wine.
Swiegers JH; Kievit RL; Siebert T; Lattey KA; Bramley BR; Francis IL; King ES; Pretorius IS
Food Microbiol; 2009 Apr; 26(2):204-11. PubMed ID: 19171264
[TBL] [Abstract][Full Text] [Related]
11. Identification and quantitation of 3-S-cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc grape juice by HPLC-MS/MS.
Capone DL; Pardon KH; Cordente AG; Jeffery DW
J Agric Food Chem; 2011 Oct; 59(20):11204-10. PubMed ID: 21942856
[TBL] [Abstract][Full Text] [Related]
12. Effect of skin contact and pressure on the composition of Sauvignon Blanc must.
Maggu M; Winz R; Kilmartin PA; Trought MC; Nicolau L
J Agric Food Chem; 2007 Dec; 55(25):10281-8. PubMed ID: 18020411
[TBL] [Abstract][Full Text] [Related]
13. Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.
Masneuf-Pomarède I; Mansour C; Murat ML; Tominaga T; Dubourdieu D
Int J Food Microbiol; 2006 May; 108(3):385-90. PubMed ID: 16524635
[TBL] [Abstract][Full Text] [Related]
14. Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine.
Martin D; Grose C; Fedrizzi B; Stuart L; Albright A; McLachlan A
Food Chem; 2016 Nov; 210():640-7. PubMed ID: 27211692
[TBL] [Abstract][Full Text] [Related]
15. Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen.
Ugliano M; Kwiatkowski M; Vidal S; Capone D; Siebert T; Dieval JB; Aagaard O; Waters EJ
J Agric Food Chem; 2011 Mar; 59(6):2564-72. PubMed ID: 21332202
[TBL] [Abstract][Full Text] [Related]
16. The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains.
Casu F; Pinu FR; Fedrizzi B; Greenwood DR; Villas-Boas SG
FEMS Yeast Res; 2016 Aug; 16(5):. PubMed ID: 27364827
[TBL] [Abstract][Full Text] [Related]
17. Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine.
Olejar KJ; Fedrizzi B; Kilmartin PA
Food Chem; 2015 Sep; 183():181-9. PubMed ID: 25863627
[TBL] [Abstract][Full Text] [Related]
18. Effects of transporting and processing Sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrations.
Capone DL; Jeffery DW
J Agric Food Chem; 2011 May; 59(9):4659-67. PubMed ID: 21449563
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.
Parish KJ; Herbst-Johnstone M; Bouda F; Klaere S; Fedrizzi B
Food Chem; 2016 Oct; 208():326-35. PubMed ID: 27132857
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
