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Journal Abstract Search

142 related items for PubMed ID: 38876061

  • 1. Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques.
    Wang F, Zhao P, Du G, Zhai J, Guo Y, Wang X.
    Food Chem; 2024 Oct 30; 456():139981. PubMed ID: 38876061
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  • 2. 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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  • 3. Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines.
    Naselli V, Pirrone A, Viola E, Craparo V, Porrello A, Maggio A, Seminerio V, Rocca G, Notarbartolo G, Krieger-Weber S, Vagnoli P, Weidmann S, Guzzon R, Settanni L, Moschetti G, Francesca N, Alfonzo A.
    Food Chem; 2024 Dec 01; 460(Pt 3):140647. PubMed ID: 39121781
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  • 5. 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
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  • 6. The formation of volatiles in fruit wine process and its impact on wine quality.
    Tan J, Ji M, Gong J, Chitrakar B.
    Appl Microbiol Biotechnol; 2024 Jul 17; 108(1):420. PubMed ID: 39017989
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  • 7. Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine.
    Sun W, Chen X, Feng S, Bi P, Han J, Li S, Liu X, Zhang Z, Long F, Guo J.
    Food Chem; 2024 Dec 01; 460(Pt 3):140758. PubMed ID: 39121775
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  • 10. 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
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  • 11. The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation.
    van Wyk N, Grossmann M, Wendland J, von Wallbrunn C, Pretorius IS.
    J Agric Food Chem; 2019 Dec 11; 67(49):13496-13505. PubMed ID: 31724402
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  • 13. Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale.
    Tronchoni J, Curiel JA, Sáenz-Navajas MP, Morales P, de-la-Fuente-Blanco A, Fernández-Zurbano P, Ferreira V, Gonzalez R.
    Food Microbiol; 2018 Apr 11; 70():214-223. PubMed ID: 29173630
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  • 16. Volatile aroma compounds in wines from Chinese wild/hybrid species.
    Wei Z, Liu X, Huang Y, Lu J, Zhang Y.
    J Food Biochem; 2019 Oct 11; 43(10):e12684. PubMed ID: 31608471
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  • 17. Impact of Sequential Inoculation with the Non-Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rosé Wines.
    Muñoz-Redondo JM, Puertas B, Cantos-Villar E, Jiménez-Hierro MJ, Carbú M, Garrido C, Ruiz-Moreno MJ, Moreno-Rojas JM.
    J Agric Food Chem; 2021 Feb 10; 69(5):1598-1609. PubMed ID: 33507745
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  • 18. Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines.
    García-Carpintero EG, Sánchez-Palomo E, Gómez Gallego MA, González-Viñas MA.
    J Food Sci; 2011 Oct 10; 76(8):C1169-80. PubMed ID: 22417581
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  • 20. Volatilomics of Cabernet Sauvignon grapes and sensory perception of wines are affected by canopy side in vineyards with different row orientations.
    Lu HC, Tian MB, Shi N, Li HQ, Li MY, Cheng CF, Chen W, Li SD, He F, Duan CQ, Schubert A, Wang J.
    Food Chem; 2024 Dec 01; 460(Pt 1):140508. PubMed ID: 39047494
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