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Items: 1 to 20 of 151

1.

Effect of vine foliar treatments on the varietal aroma of Monastrell wines.

Pardo-García AI, de la Hoz KS, Zalacain A, Alonso GL, Salinas MR.

Food Chem. 2014 Nov 15;163:258-66. doi: 10.1016/j.foodchem.2014.04.100. Epub 2014 May 9.

PMID:
24912724
2.

Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.

Loscos N, Hernandez-Orte P, Cacho J, Ferreira V.

J Agric Food Chem. 2007 Aug 8;55(16):6674-84. Epub 2007 Jul 7.

PMID:
17616208
3.

Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.

Gómez García-Carpintero E, Gómez Gallego MA, Sánchez-Palomo E, González Viñas MA.

Food Chem. 2012 Sep 15;134(2):851-63. doi: 10.1016/j.foodchem.2012.02.194. Epub 2012 Mar 7.

PMID:
23107700
4.

Effect of oak extract application to Verdejo grapevines on grape and wine aroma.

Martínez-Gil AM, Garde-Cerdán T, Martínez L, Alonso GL, Salinas MR.

J Agric Food Chem. 2011 Apr 13;59(7):3253-63. doi: 10.1021/jf104178c. Epub 2011 Mar 11.

PMID:
21395258
5.

Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.

Yilmaztekin M, Kocabey N, Hayaloglu AA.

J Food Sci. 2015 Mar;80(3):C556-63. doi: 10.1111/1750-3841.12767. Epub 2015 Feb 9.

PMID:
25677953
6.

Aroma potential of oak battens prepared from decommissioned oak barrels.

Li S, Crump AM, Grbin PR, Cozzolino D, Warren P, Hayasaka Y, Wilkinson KL.

J Agric Food Chem. 2015 Apr 8;63(13):3419-25. doi: 10.1021/acs.jafc.5b00339. Epub 2015 Mar 27.

PMID:
25771908
7.

Accumulation of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in Fruits, Leaves, and Shoots of Vitis vinifera cv. Monastrell following Foliar Applications of Oak Extract or Oak Lactone.

Pardo-Garcia AI, Wilkinson KL, Culbert JA, Lloyd ND, Alonso GL, Salinas MR.

J Agric Food Chem. 2015 May 13;63(18):4533-8. doi: 10.1021/acs.jafc.5b01043. Epub 2015 May 4.

PMID:
25912091
8.

Stereoselective formation of the varietal aroma compound rose oxide during alcoholic fermentation.

Koslitz S, Renaud L, Kohler M, Wüst M.

J Agric Food Chem. 2008 Feb 27;56(4):1371-5. doi: 10.1021/jf072518t. Epub 2008 Feb 2. Erratum in: J Agric Food Chem. 2008 Apr 9;56(7):2546.

PMID:
18247534
9.

Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines.

Sánchez-Palomo E, Alonso-Villegas R, González Viñas MA.

Food Chem. 2015 Apr 15;173:1195-202. doi: 10.1016/j.foodchem.2014.10.148. Epub 2014 Nov 3.

PMID:
25466143
10.

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. doi: 10.1021/jf104141f. Epub 2011 Feb 24.

PMID:
21348497
11.

Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles.

Álvarez-Pérez JM, Campo E, San-Juan F, Coque JJ, Ferreira V, Hernández-Orte P.

Food Chem. 2012 Jul 15;133(2):284-92. doi: 10.1016/j.foodchem.2012.01.024. Epub 2012 Jan 24.

PMID:
25683397
12.

Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.

Noguerol-Pato R, González-Álvarez M, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.

Food Chem. 2012 Oct 15;134(4):2313-25. doi: 10.1016/j.foodchem.2012.03.105. Epub 2012 Apr 2.

PMID:
23442690
13.

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;76(8):C1169-80. doi: 10.1111/j.1750-3841.2011.02374.x.

PMID:
22417581
14.

Influence of oak wood on the aromatic composition and quality of wines with different tannin contents.

Díaz-Plaza EM, Reyero JR, Pardo F, Alonso GL, Salinas MR.

J Agric Food Chem. 2002 Apr 24;50(9):2622-6.

PMID:
11958632
15.

Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.

Kennison KR, Wilkinson KL, Williams HG, Smith JH, Gibberd MR.

J Agric Food Chem. 2007 Dec 26;55(26):10897-901. Epub 2007 Dec 5.

PMID:
18052239
16.

Modulating the formation of Meili wine aroma by prefermentative freezing process.

Peng CT, Wen Y, Tao YS, Lan YY.

J Agric Food Chem. 2013 Feb 20;61(7):1542-53. doi: 10.1021/jf3043874. Epub 2013 Feb 11.

PMID:
23330536
17.
18.

Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties.

Segurel MA, Razungles AJ, Riou C, Salles M, Baumes RL.

J Agric Food Chem. 2004 Nov 17;52(23):7084-93.

PMID:
15537322
19.

Analysis of carotenoids in grapes to predict norisoprenoid varietal aroma of wines from Apulia.

Crupi P, Coletta A, Antonacci D.

J Agric Food Chem. 2010 Sep 8;58(17):9647-56. doi: 10.1021/jf100564v.

PMID:
20695424
20.

Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines.

Gammacurta M, Marchand S, Albertin W, Moine V, de Revel G.

J Agric Food Chem. 2014 Jun 11;62(23):5378-89. doi: 10.1021/jf500707e. Epub 2014 May 28.

PMID:
24871631
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