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Journal Abstract Search

416 related items for PubMed ID: 25661455

  • 1. 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 04; 63(8):2137-44. PubMed ID: 25661455
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  • 4. Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine.
    Zhang P, Howell K, Krstic M, Herderich M, Barlow EW, Fuentes S.
    PLoS One; 2015 Mar 04; 10(7):e0133137. PubMed ID: 26176692
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  • 6. Identification and quantification of a marker compound for 'pepper' aroma and flavor in shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry.
    Parker M, Pollnitz AP, Cozzolino D, Francis IL, Herderich MJ.
    J Agric Food Chem; 2007 Jul 25; 55(15):5948-55. PubMed ID: 17580875
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  • 7. Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine.
    Caputi L, Carlin S, Ghiglieno I, Stefanini M, Valenti L, Vrhovsek U, Mattivi F.
    J Agric Food Chem; 2011 May 25; 59(10):5565-71. PubMed ID: 21510710
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  • 9. Effects of gibberellic acid (GA3 ) application before anthesis on rachis elongation and berry quality and aroma and flavour compounds in Vitis vinifera L. 'Cabernet Franc' and 'Cabernet Sauvignon' grapes.
    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 25; 100(9):3729-3740. PubMed ID: 32266978
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  • 10. 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 25; 97(9):2695-2705. PubMed ID: 27747897
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  • 11. Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
    Pedneault K, Dorais M, Angers P.
    J Agric Food Chem; 2013 Nov 06; 61(44):10418-38. PubMed ID: 24151907
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  • 12. Melatonin treatment of pre-veraison grape berries to increase size and synchronicity of berries and modify wine aroma components.
    Meng JF, Xu TF, Song CZ, Yu Y, Hu F, Zhang L, Zhang ZW, Xi ZM.
    Food Chem; 2015 Oct 15; 185():127-34. PubMed ID: 25952850
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  • 15. 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
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  • 16. Late-Season Shiraz Berry Dehydration That Alters Composition and Sensory Traits of Wine.
    Chou HC, Šuklje K, Antalick G, Schmidtke LM, Blackman JW.
    J Agric Food Chem; 2018 Jul 25; 66(29):7750-7757. PubMed ID: 29962206
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  • 19. 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 21; 66(11):2838-2850. PubMed ID: 29485286
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