These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
148 related articles for article (PubMed ID: 6888527)
1. [Effect of aromatic substances on the quality of wines and spirits]. Goranov N Nahrung; 1983; 27(5):497-503. PubMed ID: 6888527 [TBL] [Abstract][Full Text] [Related]
2. Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis. Xiao Z; Liu S; Gu Y; Xu N; Shang Y; Zhu J J Food Sci; 2014 Mar; 79(3):C284-94. PubMed ID: 24611827 [TBL] [Abstract][Full Text] [Related]
3. [Gas chromatographic analysis of alcohols, aldehydes and esters in potable spirits]. Li Y; Liu G Hua Xi Yi Ke Da Xue Xue Bao; 1991 Mar; 22(1):103-6. PubMed ID: 1774025 [TBL] [Abstract][Full Text] [Related]
4. Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters. Assessment of their occurrence and importance in wine and other alcoholic beverages. Campo E; Cacho J; Ferreira V J Chromatogr A; 2007 Jan; 1140(1-2):180-8. PubMed ID: 17137585 [TBL] [Abstract][Full Text] [Related]
5. Volatile composition and sensory characters of commercial Galician orujo spirits. Diéguez SC; de la Peña ML; Gómez EF J Agric Food Chem; 2005 Aug; 53(17):6759-65. PubMed ID: 16104796 [TBL] [Abstract][Full Text] [Related]
6. Characterisation of aroma volatiles of indigenous alcoholic beverages: burukutu and pito. Onyenekwe PC; Erhabor GO; Akande SA Nat Prod Res; 2016; 30(5):558-64. PubMed ID: 25894868 [TBL] [Abstract][Full Text] [Related]
7. Development of a novel solid-phase extraction, LC-MS/MS method for the analysis of ethyl carbamate in alcoholic beverages: application to South African wine and spirits. Alberts P; Stander MA; De Villiers A Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011; 28(7):826-39. PubMed ID: 21574082 [TBL] [Abstract][Full Text] [Related]
8. [Simultaneous analysis of aromatic aldehydes and coumarins with high pressure liquid chromatography. Application to wines and brandies stored in oak barrels]. Salagoity-Auguste MH; Tricard C; Sudraud P J Chromatogr; 1987 Apr; 392():379-87. PubMed ID: 3597583 [TBL] [Abstract][Full Text] [Related]
9. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model. Kang BS; Lee JE; Park HJ J Food Sci; 2014 Jun; 79(6):C1106-16. PubMed ID: 24888253 [TBL] [Abstract][Full Text] [Related]
10. Distribution and Sensory Impact of (2 Courregelongue M; Pons A J Agric Food Chem; 2024 Jan; 72(2):1244-1255. PubMed ID: 38170596 [TBL] [Abstract][Full Text] [Related]
11. Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine. Wang SY; Li YQ; Li T; Yang HY; Ren J; Zhang BL; Zhu BQ Molecules; 2016 Dec; 22(1):. PubMed ID: 28036078 [TBL] [Abstract][Full Text] [Related]
12. Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast. Miljić U; Puškaš V; Vučurović V; Muzalevski A J Food Sci; 2017 Jun; 82(6):1443-1450. PubMed ID: 28494091 [TBL] [Abstract][Full Text] [Related]
13. The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates. Lilly M; Bauer FF; Lambrechts MG; Swiegers JH; Cozzolino D; Pretorius IS Yeast; 2006 Jul; 23(9):641-59. PubMed ID: 16845703 [TBL] [Abstract][Full Text] [Related]
14. Flavor composition of wines: a review. Schreier P CRC Crit Rev Food Sci Nutr; 1979 Nov; 12(1):59-111. PubMed ID: 389563 [TBL] [Abstract][Full Text] [Related]
15. [Study on ultraviolet fluorescence spectra of monomers of distilled spirits]. Yang JL; Zhu T; Xu Y; Fan WL; Chen GQ; Wu H Guang Pu Xue Yu Guang Pu Fen Xi; 2009 Dec; 29(12):3339-43. PubMed ID: 20210165 [TBL] [Abstract][Full Text] [Related]
16. Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines. Gammacurta M; Marchand S; Albertin W; Moine V; de Revel G J Agric Food Chem; 2014 Jun; 62(23):5378-89. PubMed ID: 24871631 [TBL] [Abstract][Full Text] [Related]
17. Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine. Patel S; Shibamoto T J Agric Food Chem; 2002 Sep; 50(20):5649-53. PubMed ID: 12236692 [TBL] [Abstract][Full Text] [Related]
18. The usefulness of intermediate products of plum processing for alcoholic fermentation and chemical composition of the obtained distillates. Balcerek M; Pielech-Przybylska K; Patelski P; Sapińska E; Księżopolska M J Food Sci; 2013 May; 78(5):S770-6. PubMed ID: 23534414 [TBL] [Abstract][Full Text] [Related]
19. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines. Gómez García-Carpintero E; Gómez Gallego MA; Sánchez-Palomo E; González Viñas MA Food Chem; 2012 Sep; 134(2):851-63. PubMed ID: 23107700 [TBL] [Abstract][Full Text] [Related]
20. The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis. Campo E; Cacho J; Ferreira V J Agric Food Chem; 2008 Apr; 56(7):2477-84. PubMed ID: 18338867 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]