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Journal Abstract Search

220 related items for PubMed ID: 31174806

  • 1. 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]

  • 2. 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]

  • 3. 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
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  • 5. A single run liquid chromatography-tandem mass spectrometry method for the analysis of varietal thiols and their precursors in wine.
    Tonidandel L, Larcher R, Barbero A, Jelley RE, Fedrizzi B.
    J Chromatogr A; 2021 Nov 22; 1658():462603. PubMed ID: 34670176
    [Abstract] [Full Text] [Related]

  • 6. Evolution and Correlation of cis-2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice.
    Wang X, Chen L, Capone DL, Roland A, Jeffery DW.
    J Agric Food Chem; 2020 Aug 12; 68(32):8676-8687. PubMed ID: 32786724
    [Abstract] [Full Text] [Related]

  • 7. Effect of cluster zone leaf removal on monoterpene profiles of Sauvignon Blanc grapes and wines.
    Yue X, Ma X, Tang Y, Wang Y, Wu B, Jiao X, Zhang Z, Ju Y.
    Food Res Int; 2020 May 12; 131():109028. PubMed ID: 32247455
    [Abstract] [Full Text] [Related]

  • 8. Cluster shading modifies amino acids in grape (Vitis vinifera L.) berries in a genotype- and tissue-dependent manner.
    Guan L, Wu B, Hilbert G, Li S, Gomès E, Delrot S, Dai Z.
    Food Res Int; 2017 Aug 12; 98():2-9. PubMed ID: 28610728
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  • 10. Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature.
    Geffroy O, Lopez R, Feilhes C, Violleau F, Kleiber D, Favarel JL, Ferreira V.
    Food Chem; 2018 Aug 15; 257():7-14. PubMed ID: 29622232
    [Abstract] [Full Text] [Related]

  • 11. Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH.
    Thibon C, Böcker C, Shinkaruk S, Moine V, Darriet P, Dubourdieu D.
    Food Chem; 2016 May 15; 199():711-9. PubMed ID: 26776028
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine.
    Capone DL, Sefton MA, Jeffery DW.
    J Agric Food Chem; 2011 May 11; 59(9):4649-58. PubMed ID: 21456560
    [Abstract] [Full Text] [Related]

  • 14. Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level.
    Helwi P, Guillaumie S, Thibon C, Keime C, Habran A, Hilbert G, Gomes E, Darriet P, Delrot S, van Leeuwen C.
    BMC Plant Biol; 2016 Aug 08; 16(1):173. PubMed ID: 27498539
    [Abstract] [Full Text] [Related]

  • 15. Effects of Grapevine Leafroll associated Virus 3 (GLRaV-3) and duration of infection on fruit composition and wine chemical profile of Vitis vinifera L. cv. Sauvignon blanc.
    Montero R, Mundy D, Albright A, Grose C, Trought MC, Cohen D, Chooi KM, MacDiarmid R, Flexas J, Bota J.
    Food Chem; 2016 Apr 15; 197 Pt B():1177-83. PubMed ID: 26675855
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - Part I: Phenolic acids.
    Wang XJ, Li YK, Song HC, Tao YS, Russo N.
    Food Chem; 2021 Mar 30; 341(Pt 2):128288. PubMed ID: 33039738
    [Abstract] [Full Text] [Related]

  • 18. Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine.
    Wang X, Capone DL, Roland A, Jeffery DW.
    Food Chem; 2023 Jan 30; 400():134051. PubMed ID: 36067692
    [Abstract] [Full Text] [Related]

  • 19. Insights into the relative contribution of four precursors to 3-sulfanylhexan-1-ol and 3-sulfanylhexylacetate biogenesis during fermentation.
    Muhl JR, Pilkington LI, Fedrizzi B, Deed RC.
    Food Chem; 2024 Aug 15; 449():139193. PubMed ID: 38604037
    [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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