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Journal Abstract Search

226 related items for PubMed ID: 21867895

  • 1. Botrytized wines.
    Magyar I.
    Adv Food Nutr Res; 2011; 63():147-206. PubMed ID: 21867895
    [Abstract] [Full Text] [Related]

  • 2. Metabolic influence of Botrytis cinerea infection in champagne base wine.
    Hong YS, Cilindre C, Liger-Belair G, Jeandet P, Hertkorn N, Schmitt-Kopplin P.
    J Agric Food Chem; 2011 Jul 13; 59(13):7237-45. PubMed ID: 21604814
    [Abstract] [Full Text] [Related]

  • 3. Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.
    Wang XJ, Tao YS, Wu Y, An RY, Yue ZY.
    Food Chem; 2017 Jul 01; 226():41-50. PubMed ID: 28254017
    [Abstract] [Full Text] [Related]

  • 4. Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.
    Reboredo-Rodríguez P, González-Barreiro C, Rial-Otero R, Cancho-Grande B, Simal-Gándara J.
    Crit Rev Food Sci Nutr; 2015 Jul 01; 55(8):1053-73. PubMed ID: 24915355
    [Abstract] [Full Text] [Related]

  • 5. Selection of Botrytis cinerea and Saccharomyces cerevisiae strains for the improvement and valorization of Italian passito style wines.
    Azzolini M, Tosi E, Faccio S, Lorenzini M, Torriani S, Zapparoli G.
    FEMS Yeast Res; 2013 Sep 01; 13(6):540-52. PubMed ID: 23710966
    [Abstract] [Full Text] [Related]

  • 6. Comparative protein profile analysis of wines made from Botrytis cinerea infected and healthy grapes reveals a novel biomarker for gushing in sparkling wine.
    Kupfer VM, Vogt EI, Ziegler T, Vogel RF, Niessen L.
    Food Res Int; 2017 Sep 01; 99(Pt 1):501-509. PubMed ID: 28784511
    [Abstract] [Full Text] [Related]

  • 7. Pesticides' influence on wine fermentation.
    Caboni P, Cabras P.
    Adv Food Nutr Res; 2010 Sep 01; 59():43-62. PubMed ID: 20610173
    [Abstract] [Full Text] [Related]

  • 8. Developmental and Metabolic Plasticity of White-Skinned Grape Berries in Response to Botrytis cinerea during Noble Rot.
    Blanco-Ulate B, Amrine KC, Collins TS, Rivero RM, Vicente AR, Morales-Cruz A, Doyle CL, Ye Z, Allen G, Heymann H, Ebeler SE, Cantu D.
    Plant Physiol; 2015 Dec 01; 169(4):2422-43. PubMed ID: 26450706
    [Abstract] [Full Text] [Related]

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  • 11. Destructive and non-destructive early detection of postharvest noble rot (Botrytis cinerea) in wine grapes aimed at producing high-quality wines.
    Modesti M, Alfieri G, Chieffo C, Mencarelli F, Vannini A, Catalani A, Chilosi G, Bellincontro A.
    J Sci Food Agric; 2024 Mar 15; 104(4):2314-2325. PubMed ID: 37950679
    [Abstract] [Full Text] [Related]

  • 12. Laccases 2 & 3 as biomarkers of Botrytis cinerea infection in sweet white wines.
    Ployon S, Attina A, Vialaret J, Walker AS, Hirtz C, Saucier C.
    Food Chem; 2020 Jun 15; 315():126233. PubMed ID: 32018078
    [Abstract] [Full Text] [Related]

  • 13. Botrytis cinerea expression profile and metabolism differs between noble and grey rot of grapes.
    Otto M, Geml J, Hegyi ÁI, Hegyi-Kaló J, Pierneef R, Pogány M, Kun J, Gyenesei A, Váczy KZ.
    Food Microbiol; 2022 Sep 15; 106():104037. PubMed ID: 35690441
    [Abstract] [Full Text] [Related]

  • 14. Optimizing the process of making sweet wines to minimize the content of ochratoxin A.
    Ruíz Bejarano MJ, Rodríguez Dodero MC, García Barroso C.
    J Agric Food Chem; 2010 Dec 22; 58(24):13006-12. PubMed ID: 21121626
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Metabolomics reveals simultaneous influences of plant defence system and fungal growth in Botrytis cinerea-infected Vitis vinifera cv. Chardonnay berries.
    Hong YS, Martinez A, Liger-Belair G, Jeandet P, Nuzillard JM, Cilindre C.
    J Exp Bot; 2012 Oct 21; 63(16):5773-85. PubMed ID: 22945941
    [Abstract] [Full Text] [Related]

  • 17. Sensory description of sweet wines obtained by the winemaking procedures of raisining, botrytisation and fortification.
    González-Álvarez M, Noguerol-Pato R, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
    Food Chem; 2014 Feb 15; 145():1021-30. PubMed ID: 24128579
    [Abstract] [Full Text] [Related]

  • 18. Distinctive characteristics of Madeira wine regarding its traditional winemaking and modern analytical methodologies.
    Perestrelo R, Albuquerque F, Rocha SM, Câmara JS.
    Adv Food Nutr Res; 2011 Feb 15; 63():207-49. PubMed ID: 21867896
    [Abstract] [Full Text] [Related]

  • 19. Multielement composition of wines and their precursors including provenance soil and their potentialities as fingerprints of wine origin.
    Almeida CM, Vasconcelos MT.
    J Agric Food Chem; 2003 Jul 30; 51(16):4788-98. PubMed ID: 14705914
    [Abstract] [Full Text] [Related]

  • 20. 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]

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