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Journal Abstract Search
252 related items for PubMed ID: 21854044
1. 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]
2. 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]
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. 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]
5. 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]
6. Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines. Lyu X, Dias Araujo L, Quek SY, Kilmartin PA. Food Chem; 2021 Jun 01; 346():128914. PubMed ID: 33418410 [Abstract] [Full Text] [Related]
7. 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 01; 26(2):204-11. PubMed ID: 19171264 [Abstract] [Full Text] [Related]
8. 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]
9. Yeast genes required for conversion of grape precursors to varietal thiols in wine. Santiago M, Gardner RC. FEMS Yeast Res; 2015 Aug 01; 15(5):fov034. PubMed ID: 26038341 [Abstract] [Full Text] [Related]
10. 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 12; 55(25):10281-8. PubMed ID: 18020411 [Abstract] [Full Text] [Related]
11. 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 12; 98():79-86. PubMed ID: 28610735 [Abstract] [Full Text] [Related]
12. 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 15; 183():181-9. PubMed ID: 25863627 [Abstract] [Full Text] [Related]
13. 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]
14. 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 11; 24(7):561-74. PubMed ID: 17492802 [Abstract] [Full Text] [Related]
15. 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]
16. 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 27; 60(25):6293-302. PubMed ID: 22663147 [Abstract] [Full Text] [Related]
17. The impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes. Parish-Virtue K, Herbst-Johnstone M, Bouda F, Fedrizzi B. Food Chem; 2019 Jan 15; 271():747-752. PubMed ID: 30236740 [Abstract] [Full Text] [Related]
18. Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc. Chen L, Capone DL, Nicholson EL, Jeffery DW. Food Chem; 2019 Oct 15; 295():637-645. PubMed ID: 31174806 [Abstract] [Full Text] [Related]