290 related articles for article (PubMed ID: 30270444)
1. The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions.
Bahena-Garrido SM; Ohama T; Suehiro Y; Hata Y; Isogai A; Iwashita K; Goto-Yamamoto N; Koyama K
J Sci Food Agric; 2019 Mar; 99(4):1926-1937. PubMed ID: 30270444
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Comprehensive and comparative lipidome analysis of Vitis vinifera L. cv. Pinot Noir and Japanese indigenous V. vinifera L. cv. Koshu grape berries.
Arita K; Honma T; Suzuki S
PLoS One; 2017; 12(10):e0186952. PubMed ID: 29053756
[TBL] [Abstract][Full Text] [Related]
4. Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
Pedneault K; Dorais M; Angers P
J Agric Food Chem; 2013 Nov; 61(44):10418-38. PubMed ID: 24151907
[TBL] [Abstract][Full Text] [Related]
5. The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons.
Cauduro Girardello R; Rich V; Smith RJ; Brenneman C; Heymann H; Oberholster A
J Sci Food Agric; 2020 Mar; 100(4):1436-1447. PubMed ID: 31742703
[TBL] [Abstract][Full Text] [Related]
6. Effects of gibberellic acid (GA
Gao XT; Wu MH; Sun D; Li HQ; Chen WK; Yang HY; Liu FQ; Wang QC; Wang YY; Wang J; He F
J Sci Food Agric; 2020 Jul; 100(9):3729-3740. PubMed ID: 32266978
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Postharvest treatments with ethylene on Vitis vinifera (cv Sangiovese) grapes affect berry metabolism and wine composition.
Becatti E; Genova G; Ranieri A; Tonutti P
Food Chem; 2014 Sep; 159():257-66. PubMed ID: 24767053
[TBL] [Abstract][Full Text] [Related]
9. Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile.
Alessandrini M; Gaiotti F; Belfiore N; Matarese F; D'Onofrio C; Tomasi D
J Sci Food Agric; 2017 Jul; 97(9):2695-2705. PubMed ID: 27747897
[TBL] [Abstract][Full Text] [Related]
10. Effect of Exogenous Abscisic Acid and Methyl Jasmonate on Anthocyanin Composition, Fatty Acids, and Volatile Compounds of Cabernet Sauvignon (Vitis vinifera L.) Grape Berries.
Ju YL; Liu M; Zhao H; Meng JF; Fang YL
Molecules; 2016 Oct; 21(10):. PubMed ID: 27754331
[TBL] [Abstract][Full Text] [Related]
11. Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.
Siebert TE; Barker A; Pearson W; Barter SR; de Barros Lopes MA; Darriet P; Herderich MJ; Francis IL
J Agric Food Chem; 2018 Mar; 66(11):2838-2850. PubMed ID: 29485286
[TBL] [Abstract][Full Text] [Related]
12. Effect of seasonal climate fluctuations on the evolution of glycoconjugates during the ripening period of grapevine cv. Muscat à petits grains blancs berries.
Crespo J; Rigou P; Romero V; García M; Arroyo T; Cabellos JM
J Sci Food Agric; 2018 Mar; 98(5):1803-1812. PubMed ID: 28873234
[TBL] [Abstract][Full Text] [Related]
13. Methyl jasmonate foliar application to Tempranillo vineyard improved grape and wine phenolic content.
Portu J; Santamaría P; López-Alfaro I; López R; Garde-Cerdán T
J Agric Food Chem; 2015 Mar; 63(8):2328-37. PubMed ID: 25672964
[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. Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.
Parker M; Capone DL; Francis IL; Herderich MJ
J Agric Food Chem; 2018 Mar; 66(10):2281-2286. PubMed ID: 28220693
[TBL] [Abstract][Full Text] [Related]
16. Study of the terpene profile at harvest and during berry development of Vitis vinifera L. aromatic varieties Aleatico, Brachetto, Malvasia di Candia aromatica and Moscato bianco.
D'Onofrio C; Matarese F; Cuzzola A
J Sci Food Agric; 2017 Jul; 97(9):2898-2907. PubMed ID: 27801497
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
Gonçalves B; Falco V; Moutinho-Pereira J; Bacelar E; Peixoto F; Correia C
J Agric Food Chem; 2009 Jan; 57(1):265-73. PubMed ID: 19072054
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
Yilmaztekin M; Kocabey N; Hayaloglu AA
J Food Sci; 2015 Mar; 80(3):C556-63. PubMed ID: 25677953
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
