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Journal Abstract Search

216 related items for PubMed ID: 16968090

  • 1. Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (Var. Sauvignon Blanc and Semillon).
    Tominaga T, Niclass Y, Frérot E, Dubourdieu D.
    J Agric Food Chem; 2006 Sep 20; 54(19):7251-5. PubMed ID: 16968090
    [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 12; 59(19):10641-50. PubMed ID: 21854044
    [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 17; 61(15):3703-13. PubMed ID: 23530468
    [Abstract] [Full Text] [Related]

  • 4. 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 01; 108(3):385-90. PubMed ID: 16524635
    [Abstract] [Full Text] [Related]

  • 5. Contribution of benzenemethanethiol to smoky aroma of certain Vitis vinifera L. wines.
    Tominaga T, Guimbertau G, Dubourdieu D.
    J Agric Food Chem; 2003 Feb 26; 51(5):1373-6. PubMed ID: 12590483
    [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 01; 166():56-61. PubMed ID: 25053028
    [Abstract] [Full Text] [Related]

  • 7. Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.
    King ES, Swiegers JH, Travis B, Francis IL, Bastian SE, Pretorius IS.
    J Agric Food Chem; 2008 Nov 26; 56(22):10829-37. PubMed ID: 18942843
    [Abstract] [Full Text] [Related]

  • 8. 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; 26(2):204-11. PubMed ID: 19171264
    [Abstract] [Full Text] [Related]

  • 9. 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 21; 55(4):1437-44. PubMed ID: 17249683
    [Abstract] [Full Text] [Related]

  • 10. 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 23; 58(12):7280-8. PubMed ID: 20486689
    [Abstract] [Full Text] [Related]

  • 11. A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties.
    Tominaga T, Dubourdieu D.
    J Agric Food Chem; 2006 Jan 11; 54(1):29-33. PubMed ID: 16390173
    [Abstract] [Full Text] [Related]

  • 12. 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 11; 97(1):223-35. PubMed ID: 22684328
    [Abstract] [Full Text] [Related]

  • 13. Matrix effects influencing the perception of 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) in different Chenin Blanc wines by Projective Mapping (PM) with Ultra Flash profiling (UFP) intensity ratings.
    Wilson C, Brand J, du Toit W, Buica A.
    Food Res Int; 2019 Jul 11; 121():633-640. PubMed ID: 31108790
    [Abstract] [Full Text] [Related]

  • 14. Chiral Polyfunctional Thiols and Their Conjugated Precursors upon Winemaking with Five Vitis vinifera Sauvignon blanc Clones.
    Chen L, Capone DL, Tondini FA, Jeffery DW.
    J Agric Food Chem; 2018 May 09; 66(18):4674-4682. PubMed ID: 29701984
    [Abstract] [Full Text] [Related]

  • 15. Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.
    Deed RC, Fedrizzi B, Gardner RC.
    J Agric Food Chem; 2017 Oct 11; 65(40):8902-8912. PubMed ID: 28922915
    [Abstract] [Full Text] [Related]

  • 16. 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 15; 660(1-2):190-6. PubMed ID: 20103162
    [Abstract] [Full Text] [Related]

  • 17. Innovative analysis of 3-mercaptohexan-1-ol, 3-mercaptohexylacetate and their corresponding disulfides in wine by stable isotope dilution assay and nano-liquid chromatography tandem mass spectrometry.
    Roland A, Delpech S, Dagan L, Ducasse MA, Cavelier F, Schneider R.
    J Chromatogr A; 2016 Oct 14; 1468():154-163. PubMed ID: 27688176
    [Abstract] [Full Text] [Related]

  • 18. 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 15; 197 Pt B():1073-84. PubMed ID: 26675843
    [Abstract] [Full Text] [Related]

  • 19. Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma.
    Swiegers JH, Capone DL, Pardon KH, Elsey GM, Sefton MA, Francis IL, Pretorius IS.
    Yeast; 2007 Jul 15; 24(7):561-74. PubMed ID: 17492802
    [Abstract] [Full Text] [Related]

  • 20. Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines.
    Petronilho S, Lopez R, Ferreira V, Coimbra MA, Rocha SM.
    Molecules; 2020 Jan 09; 25(2):. PubMed ID: 31936556
    [Abstract] [Full Text] [Related]

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