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Items: 1 to 20 of 236

1.

Aroma changes due to second fermentation and glycosylated precursors in Chardonnay and Riesling sparkling wines.

Ganss S, Kirsch F, Winterhalter P, Fischer U, Schmarr HG.

J Agric Food Chem. 2011 Mar 23;59(6):2524-33. doi: 10.1021/jf103628g. Epub 2011 Feb 22.

PMID:
21341698
2.

Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.

Dennis EG, Keyzers RA, Kalua CM, Maffei SM, Nicholson EL, Boss PK.

J Agric Food Chem. 2012 Mar 14;60(10):2638-46. doi: 10.1021/jf2042517. Epub 2012 Feb 29.

PMID:
22332880
3.

A new process for wine production by penetration of yeast in uncrushed frozen grapes.

Tsakiris A, Koutinas AA, Psarianos C, Kourkoutas Y, Bekatorou A.

Appl Biochem Biotechnol. 2010 Oct;162(4):1109-21. doi: 10.1007/s12010-009-8881-8. Epub 2010 Feb 12.

PMID:
20151225
4.
5.

Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage.

Wu Y, Zhu B, Tu C, Duan C, Pan Q.

J Agric Food Chem. 2011 May 11;59(9):4923-31. doi: 10.1021/jf2001876. Epub 2011 Apr 11.

PMID:
21456617
6.

The influence of yeast on the aroma of Sauvignon Blanc wine.

Swiegers JH, Kievit RL, Siebert T, Lattey KA, Bramley BR, Francis IL, King ES, Pretorius IS.

Food Microbiol. 2009 Apr;26(2):204-11. doi: 10.1016/j.fm.2008.08.004. Epub 2008 Nov 5.

PMID:
19171264
7.

Changes in the volatile compound production of fermentations made from musts with increasing grape content.

Keyzers RA, Boss PK.

J Agric Food Chem. 2010 Jan 27;58(2):1153-64. doi: 10.1021/jf9023646.

PMID:
20020683
8.

Two-dimensional gas chromatographic profiling as a tool for a rapid screening of the changes in volatile composition occurring due to microoxygenation of red wines.

Schmarr HG, Bernhardt J, Fischer U, Stephan A, Müller P, Durner D.

Anal Chim Acta. 2010 Jul 5;672(1-2):114-23. doi: 10.1016/j.aca.2010.05.002. Epub 2010 May 7.

PMID:
20579499
9.

Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.

Howell KS, Cozzolino D, Bartowsky EJ, Fleet GH, Henschke PA.

FEMS Yeast Res. 2006 Jan;6(1):91-101.

10.

Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine.

Soares RD, Welke JE, Nicolli KP, Zanus M, Caramão EB, Manfroi V, Zini CA.

Food Chem. 2015 Sep 15;183:291-304. doi: 10.1016/j.foodchem.2015.03.013. Epub 2015 Mar 16.

PMID:
25863638
11.

Applications of solid-phase microextraction and gas chromatography/mass spectrometry (SPME-GC/MS) in the study of grape and wine volatile compounds.

Panighel A, Flamini R.

Molecules. 2014 Dec 18;19(12):21291-309. doi: 10.3390/molecules191221291. Review.

12.

Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains.

Callejon RM, Clavijo A, Ortigueira P, Troncoso AM, Paneque P, Morales ML.

Anal Chim Acta. 2010 Feb 15;660(1-2):68-75. doi: 10.1016/j.aca.2009.09.040. Epub 2009 Oct 1.

PMID:
20103145
13.

Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.

López de Lerma N, García-Martínez T, Moreno J, Mauricio JC, Peinado RA.

Food Chem. 2012 Dec 15;135(4):2445-52. doi: 10.1016/j.foodchem.2012.07.058. Epub 2012 Jul 20.

PMID:
22980827
14.

Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis.

Xiao Z, Liu S, Gu Y, Xu N, Shang Y, Zhu J.

J Food Sci. 2014 Mar;79(3):C284-94. doi: 10.1111/1750-3841.12362. Epub 2014 Feb 24.

PMID:
24611827
15.

Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.

Hidalgo P, Pueyo E, Pozo-Bayón MA, Martínez-Rodríguez AJ, Martín-Alvarez P, Polo MC.

J Agric Food Chem. 2004 Oct 20;52(21):6640-5.

PMID:
15479034
16.

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
17.

Quantitative Profiling of Ester Compounds Using HS-SPME-GC-MS and Chemometrics for Assessing Volatile Markers of the Second Fermentation in Bottle.

Muñoz-Redondo JM, Cuevas FJ, León JM, Ramírez P, Moreno-Rojas JM, Ruiz-Moreno MJ.

J Agric Food Chem. 2017 Apr 5;65(13):2768-2775. doi: 10.1021/acs.jafc.6b05265. Epub 2017 Mar 24.

PMID:
28285522
18.

Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kaki L.f.) fruit wines using different commercial yeast strains of Saccharomyces cerevisiae.

Zhu JC, Niu YW, Feng T, Liu SJ, Cheng HX, Xu N, Yu HY, Xiao ZB.

Nat Prod Res. 2014;28(21):1887-93. doi: 10.1080/14786419.2014.955492. Epub 2014 Sep 4.

PMID:
25186058
19.

Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools.

Welke JE, Zanus M, Lazzarotto M, Pulgati FH, Zini CA.

Food Chem. 2014 Dec 1;164:427-37. doi: 10.1016/j.foodchem.2014.05.025. Epub 2014 May 17.

PMID:
24996354
20.

Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.

Vilela-Moura A, Schuller D, Mendes-Faia A, Côrte-Real M.

Appl Microbiol Biotechnol. 2010 Jul;87(4):1317-26. doi: 10.1007/s00253-010-2558-7.

PMID:
20390413

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