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561 related items for PubMed ID: 28254017

  • 1. 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]

  • 2. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.
    Barata A, Campo E, Malfeito-Ferreira M, Loureiro V, Cacho J, Ferreira V.
    J Agric Food Chem; 2011 Mar 23; 59(6):2543-53. PubMed ID: 21348497
    [Abstract] [Full Text] [Related]

  • 3. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.
    Sun WX, Hu K, Zhang JX, Zhu XL, Tao YS.
    Food Chem; 2018 Apr 15; 245():1248-1256. PubMed ID: 29287349
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapes.
    Arias-Pérez I, Ferrero-Del-Teso S, Sáenz-Navajas MP, Fernández-Zurbano P, Lacau B, Astraín J, Barón C, Ferreira V, Escudero A.
    Food Chem; 2020 Aug 01; 320():126610. PubMed ID: 32234655
    [Abstract] [Full Text] [Related]

  • 6. Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes.
    Geffroy O, Lopez R, Serrano E, Dufourcq T, Gracia-Moreno E, Cacho J, Ferreira V.
    Food Chem; 2015 Nov 15; 187():243-53. PubMed ID: 25977023
    [Abstract] [Full Text] [Related]

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  • 8. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.
    Lan YB, Xiang XF, Qian X, Wang JM, Ling MQ, Zhu BQ, Liu T, Sun LB, Shi Y, Reynolds AG, Duan CQ.
    Food Chem; 2019 Jul 30; 287():186-196. PubMed ID: 30857688
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine.
    Simonato B, Lorenzini M, Cipriani M, Finato F, Zapparoli G.
    Foods; 2019 Dec 04; 8(12):. PubMed ID: 31817273
    [Abstract] [Full Text] [Related]

  • 11. 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 Dec 04; 55(8):1053-73. PubMed ID: 24915355
    [Abstract] [Full Text] [Related]

  • 12. Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes.
    Zapparoli G, Lorenzini M, Tosi E, Azzolini M, Slaghenaufi D, Ugliano M, Simonato B.
    Food Chem; 2018 Oct 15; 263():42-50. PubMed ID: 29784326
    [Abstract] [Full Text] [Related]

  • 13. Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines.
    Siebert TE, Barter SR, de Barros Lopes MA, Herderich MJ, Francis IL.
    Food Chem; 2018 Aug 01; 256():286-296. PubMed ID: 29606450
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Botrytized wines.
    Magyar I.
    Adv Food Nutr Res; 2011 Feb 15; 63():147-206. PubMed ID: 21867895
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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 20; 169(4):2422-43. PubMed ID: 26450706
    [Abstract] [Full Text] [Related]

  • 18. Fate of key odorants in Sauternes wines through aging.
    Bailly S, Jerkovic V, Meurée A, Timmermans A, Collin S.
    J Agric Food Chem; 2009 Sep 23; 57(18):8557-63. PubMed ID: 19754174
    [Abstract] [Full Text] [Related]

  • 19. Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine.
    Fedrizzi B, Zapparoli G, Finato F, Tosi E, Turri A, Azzolini M, Versini G.
    J Agric Food Chem; 2011 Mar 09; 59(5):1804-13. PubMed ID: 21314124
    [Abstract] [Full Text] [Related]

  • 20. Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae.
    Hu K, Jin GJ, Xu YH, Tao YS.
    Food Res Int; 2018 Jun 09; 108():119-127. PubMed ID: 29735040
    [Abstract] [Full Text] [Related]

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