Wine aroma

The Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine Aging

Wildenradt, H. L., & Singleton, V. L. (1974) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1974.25.2.119 · Cited by 315 · see citing works

Aroma of Muscat grape varieties

Ribéreau‐Gayon, P., Boidron, J., & Terrier, A. (1975) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60202a050 · Cited by 291 · see citing works

Characterization of additional volatile components of tomato

Buttery, R. G., Seifert, R. M., Guadagni, D. G., & Ling, L. C. (1971) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60175a011 · Cited by 260 · see citing works

Novel monoterpene disaccharide glycosides of Vitis vinifera grapes and wines

Williams, P. J., Strauss, C. R., Wilson, B., & MASSY‐WESTROPP, R. A. (1982) · Phytochemistry · doi:10.1016/0031-9422(82)83034-3 · Cited by 250 · see citing works

Odour thresholds of some organic compounds associated with food flavours

Guadagni, D. G., Buttery, R. G., & Okano, S. (1963) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740141014 · Cited by 225 · see citing works

Progress Towards a Standardized System of Wine Aroma Terminology

Noble, A. C., Arnold, R. A., Masuda, B. M., Pecore, S. D., Schmidt, J. O., & Stern, P. M. (1984) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1984.35.2.107 · Cited by 209 · see citing works

Volatile ester hydrolysis or formation during storage of model solutions and wines

Ramey, D. D., & Ough, C. S. (1980) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60231a021 · Cited by 203 · see citing works

Hydroxylated linalool derivatives as precursors of volatile monoterpenes of muscat grapes

Williams, P. J., Strauss, C. R., & Wilson, B. (1980) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60230a037 · Cited by 198 · see citing works

Wines: Their Sensory Evaluation.

Wolins, L., Amerine, M. A., & Roessler, E. B. (1985) · Journal of the American Statistical Association · doi:10.2307/2287929 · Cited by 172 · see citing works

Identification of volatile constituents from grapes

Schreier, P. H., Drawert, F., & Junker, A. (1976) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60204a032 · Cited by 169 · see citing works

DEGRADATION PRODUCTS FORMED IN CANNED SINGLE‐STRENGTH ORANGE JUICE DURING STORAGE

Tatum, J. H., Nagy, S., & Berry, R. E. (1975) · Journal of Food Science · doi:10.1111/j.1365-2621.1975.tb00536.x · Cited by 140 · see citing works

Phenols from Grain, Production of Steam-Volatile Phenols during Cooking and Alcoholic Fermentation of Grain

Steinke, R. D., & Paulson, M. C. (1964) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60134a022 · Cited by 89 · see citing works

Composition of neutral volatile constituents in grape brandies

Schreier, P. H., Drawert, F., & Winkler, F. (1979) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60222a031 · Cited by 78 · see citing works

Wine Constituents Arising from Sorbic Acid Addition, and Identification of 2-Ethoxyhexa-3,5-Diene as Source of Geranium-Like Off-Odor

Crowell, E. A., & Guymon, J. F. (1975) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1975.26.2.97 · Cited by 75 · see citing works

Determination of Flavor Threshold Levels and Sub‐Threshold, Additive, and Concentration Effects

Keith, E. S., & POWERS, J. J. (1968) · Journal of Food Science · doi:10.1111/j.1365-2621.1968.tb01352.x · Cited by 71 · see citing works

Branched nonalactones from some Quercus species

Masuda, M., & Nishimura, K. (1971) · Phytochemistry · doi:10.1016/s0031-9422(00)84355-1 · Cited by 70 · see citing works

MINOR CONSTITUENTS OF WHISKY FUSEL OILS.

NISHIMURA, K., & Masuda, M. (1971) · Journal of Food Science · doi:10.1111/j.1365-2621.1971.tb03315.x · Cited by 59 · see citing works

Use of furfural content as an index of storage temperature abuse in commerically processed orange juice

Nagy, S., & Randall, V. (1973) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60186a025 · Cited by 59 · see citing works

Gaschromatographisch-massenspektrometrische Untersuchung fl�chtiger Inhaltsstoffe des Weines

Schreier, P. H., & Drawert, F. (1974) · European Food Research and Technology · doi:10.1007/bf01083422 · Cited by 59 · see citing works

�ber Ver�nderungen der Aromastoffe w�hrend der Flaschenlagerung von Wei�weinen der Rebsorte Riesling

Rapp, A., G�ntert, M., & Ullemeyer, H. (1985) · European Food Research and Technology · doi:10.1007/bf01042633 · Cited by 57 · see citing works

Presence and Significance of Two Diastereomers of β-Methyl-γ-octalactone in Aged Distilled Liquors

OTSUKA, K.-I., Zenibayashi, Y., Itoh, M., & Totsuka, A. (1974) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.38.485 · Cited by 56 · see citing works

Gaschromatographisch-massenspektrometrische Untersuchung fl�chtiger Inhaltsstoffe des Weines VI. Aromastoffe in Tokajer Trockenbeerenauslese (Aszu)-Weinen a) Neutralstoffe

Schreier, P. H., Drawert, F., Ker�nyi, Z., & Junker, A. (1976) · European Food Research and Technology · doi:10.1007/bf01105811 · Cited by 53 · see citing works

METHYL ANTHRANILATE AS AN AROMA CONSTITUENT OF AMERICAN WINE

NELSON, R. R., Acree, T. E., Lee, C. Y., & Butts, R. M. (1977) · Journal of Food Science · doi:10.1111/j.1365-2621.1977.tb01217.x · Cited by 52 · see citing works

Identification and Significance of Several Sulfur-Containing Compounds in Wine

Rapp, A., Güntert, M., & Almy, J. (1985) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1985.36.3.219 · Cited by 49 · see citing works

GC-Separated Brandy Components Derived from French and American Oaks

Guymon, J. F., & Crowell, E. A. (1972) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1972.23.3.114 · Cited by 47 · see citing works

Identification of 4-Hydroxy-3-Methyloctanoic Acid Gamma-Lactone [5-Butyl-4-Methyldihydro-2-(3H)-Furanone] as a Volatile Component of Oak-Wood-Aged Wines of Vitis Vinifera Var. `Cabernet Sauvignon'

Kepner, R. E., Webb, A. D., & Müller, C. J. (1972) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1972.23.3.103 · Cited by 44 · see citing works

RELATIONSHIP OF FURFURAL TO TEMPERATURE ABUSE AND FLAVOR CHANGE IN COMMERCIALLY CANNED SINGLE‐STRENGTH ORANGE JUICE

Nagy, S., & Dinsmore, H. L. (1974) · Journal of Food Science · doi:10.1111/j.1365-2621.1974.tb07330.x · Cited by 43 · see citing works

Volatile aroma components of Australian port wines

SIMPSON, R. F. (1980) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740310213 · Cited by 43 · see citing works

Identification of 4,5-dimethyl-3-hydroxy-2(5H)-furanone (Sotolon) and ethyl 9-hydroxynonanoate in botrytised wine and evaluation of the roles of compounds characteristic of it.

Masuda, M., OKAWA, E.-I.-C., Nishimura, K., & Yunome, H. (1984) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.48.2707 · Cited by 41 · see citing works

Volatile Aroma Components of Wines and Other Fermented Beverages

Webb, A. D., & Müller, C. J. (1972) · Advances in applied microbiology · doi:10.1016/s0065-2164(08)70090-x · Cited by 36 · see citing works

Volatile compounds in dried grapes

Ramshaw, E. H., & Hardy, P. J. (1969) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740201012 · Cited by 32 · see citing works

Eine Neue Methode zur Anreicherung von Dampfkomponenten. Dargestellt am Beispiel des Weines

Rapp, A., & Knipser, W. (1980) · Chromatographia · doi:10.1007/bf02303440 · Cited by 31 · see citing works

Volatiles from grapes. Identification of volatiles from Concord essence

Stern, D. J., Lee, A., McFadden, W. H., & Stevens, K. L. (1967) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60154a028 · Cited by 30 · see citing works

Structure of solerone [5-acetyldihydro-2(3H)-furanone], a substituted .gamma.-lactone involved in wine aroma

Augustyn, O. P. H., van Wyk, C. J., Müller, C. J., Kepner, R. E., & Webb, A. D. (1971) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60178a012 · Cited by 29 · see citing works

Volatiles from grapes. Comparison of grenache juice and grenache rose wine

Stevens, K. L., Flath, R. A., Lee, A., & Stern, D. J. (1969) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60165a006 · Cited by 29 · see citing works

�ber die Biosynthese von Aromastoffen durch Mikroorganismen

Schreier, P. H., Drawert, F., Junker, A., Barton, H., & Leupold, G. (1976) · European Food Research and Technology · doi:10.1007/bf01113310 · Cited by 28 · see citing works

Anwendung der Gaschromatographie zur Analyse künstlicher und natürlicher Aromastoffe

Bayer, E., Kupfer, G., & Reuther, K. H. (1958) · Fresenius Zeitschrift für Analytische Chemie · doi:10.1007/bf00457018 · Cited by 27 · see citing works

Aroma of sherry wines

Webb, A. D., & Noble, A. C. (1976) · Biotechnology and Bioengineering · doi:10.1002/bit.260180707 · Cited by 25 · see citing works

Systematische Identifizierung von Estern im Weinaroma

Bayer, E., & Bässler, L. (1961) · Fresenius Zeitschrift für Analytische Chemie · doi:10.1007/bf00466607 · Cited by 24 · see citing works

Volatiles from Grapes I. Some Volatiles from Concord Essence

Stevens, K. L., Lee, A., McFadden, W. H., & Teranishi, R. (1965) · Journal of Food Science · doi:10.1111/j.1365-2621.1965.tb01877.x · Cited by 23 · see citing works

Some Volatile Components ofVitis ViniferaVariety Cabernet Sauvignon Wine

Slingsby, R. W., Kepner, R. E., Müller, C. J., & Webb, A. D. (1980) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1980.31.4.360 · Cited by 22 · see citing works

Volatiles from grapes. Vitis vinifera cultivar Gren-ache

Stevens, K. L., BOMBEN, J. L., & McFadden, W. H. (1967) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60151a029 · Cited by 21 · see citing works

Quality and Flavor by Gas Chromatography

Bayer, E. (1966) · Journal of Chromatographic Science · doi:10.1093/chromsci/4.2.67 · Cited by 21 · see citing works

Transformation of terpenoids in grape must by Botrytis cinerea.

SHIMIZU, J.-I., UEHARA, M., & Watanabe, M. (1982) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.46.1339 · Cited by 20 · see citing works

Winemaking as a Biotechnological Sequence

Drawert, F. (1974) · Advances in chemistry series · doi:10.1021/ba-1974-0137.ch001 · Cited by 20 · see citing works

Volatile constituents of the muscadine grape (Vitis rotundifolia)

Welch, R. C., Johnston, J. C., & Hunter, G. L. K. (1982) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00112a014 · Cited by 18 · see citing works

Effect of fermentation conditions and aging temperature on volatile ester contents in wine.

SHINOHARA, T., & Watanabe, M. (1981) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.45.2645 · Cited by 17 · see citing works

Sur la présence d'ionones dans les produits végétaux

Naves, Y. (1947) · Helvetica Chimica Acta · doi:10.1002/hlca.19470300404 · Cited by 16 · see citing works

Grape Flavor and Odor, Detection of Undesirable Anomaly in Concord Grape by Gas Chromatography

Neudoerffer, T. S., Sandler, S., Zubeckis, E., & Smith, M. D. (1965) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60142a028 · Cited by 15 · see citing works

Neutral Volatile Components in Wines of Koshu and Zenkoji Grapes

SHIMIZU, J.-I., & Watanabe, M. (1981) · Agricultural and Biological Chemistry · doi:10.1080/00021369.1981.10864967 · Cited by 10 · see citing works

Yeast and bacterial modulation of wine aroma and flavour

SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works

Implications of nitrogen nutrition for grapes, fermentation and wine

Bell, S., & Henschke, P. A. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00028.x · Cited by 959 · see citing works

Determination of IgE antibodies to the benzylpenicilloyl determinant: A comparison of the sensitivity and specificity of three radio allergo sorbent test methods

Garcia, J. J., Blanca, M., Moreno, F., Vega, J. M., Mayorga, C., Fernández, J., Juárez, C., Romano, A. G., & de Ramón, E. (1997) · Journal of Clinical Laboratory Analysis · doi:10.1002/(sici)1098-2825(1997)11:5 · Cited by 54 · see citing works

Monoterpenes in grape juice and wines

Mateo, J. J., & Jiménez, M. (2000) · Journal of Chromatography A · doi:10.1016/s0021-9673(99)01342-4 · Cited by 525 · see citing works

Determining wine aroma from compositional data

Francis, I. L., & NEWTON, J. L. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00283.x · Cited by 529 · see citing works

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

Padilla, B., Gil, J. V., & Manzanares, P. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00411 · Cited by 503 · see citing works

Functional Annotation, Genome Organization and Phylogeny of the Grapevine (Vitis vinifera) Terpene Synthase Gene Family Based on Genome Assembly, FLcDNA Cloning, and Enzyme Assays

Martin, D. M., Aubourg, S., Schouwey, M. B., Daviet, L., Schalk, M., Toub, O., Lund, S. T., & Bohlmann, J. (2010) · BMC Plant Biology · doi:10.1186/1471-2229-10-226 · Cited by 459 · see citing works

Yeast Modulation of Wine Flavor

Swiegers, J. H., & Pretorius, I. S. (2005) · Advances in applied microbiology · doi:10.1016/s0065-2164(05)57005-9 · Cited by 390 · see citing works

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Contreras, Á., Hidalgo, C., Henschke, P. A., Chambers, P. J., Curtin, C. D., & Varela, C. (2013) · Applied and Environmental Microbiology · doi:10.1128/aem.03780-13 · Cited by 349 · see citing works

Metabolic constituents of grapevine and grape-derived products

Ali, K., Maltese, F., Choi, Y. H., & Verpoorte, R. (2009) · Phytochemistry Reviews · doi:10.1007/s11101-009-9158-0 · Cited by 325 · see citing works

Studies on acetate ester production by non-Saccharomyces wine yeasts

Rojas, V., Gil, J. V., Piñaga, F., & Manzanares, P. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00552-9 · Cited by 320 · see citing works

Carotenoid breakdown products the—norisoprenoids—in wine aroma

Mendes-Pinto, M. M. (2009) · Archives of Biochemistry and Biophysics · doi:10.1016/j.abb.2009.01.008 · Cited by 314 · see citing works

Volatile components of Zalema white wines

Gómez-Míguez, M., Cacho, J. F., Ferreira, V., Vicario, I. M., & Heredia, F. J. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.11.045 · Cited by 307 · see citing works

Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review

Maicas, S., & Mateo, J. J. (2005) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-004-1806-0 · Cited by 299 · see citing works

Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

Kalua, C. M., & Boss, P. K. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf803471n · Cited by 294 · see citing works

Analysis of organic sulfur compounds in wine aroma

Mestres, M., Busto, O., & Guasch, J. (2000) · Journal of Chromatography A · doi:10.1016/s0021-9673(00)00220-x · Cited by 322 · see citing works

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts

Vilanova, M., Ugliano, M., Varela, C., Siebert, T. E., Pretorius, I. S., & Henschke, P. A. (2007) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-007-1145-z · Cited by 272 · see citing works

Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must

Clemente-Jiménez, J. M., Mingorance‐Cazorla, L., Martínez‐Rodríguez, S., Heras‐Vázquez, F. J. L., & Rodríguez‐Vico, F. (2004) · Food Microbiology · doi:10.1016/s0740-0020(03)00063-7 · Cited by 241 · see citing works

Influence of nitrogen compounds in grapes on aroma compounds of wines

Rapp, A., & Versini, G. (1995) · Developments in food science · doi:10.1016/s0167-4501(06)80257-8 · Cited by 229 · see citing works

Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

Garde‐Cerdán, T., & Ancín‐Azpilicueta, C. (2007) · LWT · doi:10.1016/j.lwt.2007.03.018 · Cited by 221 · see citing works

Sensory properties and aroma compounds of sweet Fiano wine

Genovese, A., Angelita Gambuti, B., Piombino, P., & Luigi Moio, B. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.10.027 · Cited by 220 · see citing works

Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

Duarte, W. F., Dias, D. R., Oliveira, J. M., Teixeira, J. A., Silva, J. B. D. A. E., & Schwan, R. F. (2010) · LWT · doi:10.1016/j.lwt.2010.03.010 · Cited by 213 · see citing works

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

Benito, S., Hofmann, T., Laier, M., Lochbühler, B.-C., Schüttler, A., Ebert, K., Fritsch, S., Röcker, J., & Rauhut, D. (2015) · European Food Research and Technology · doi:10.1007/s00217-015-2497-8 · Cited by 213 · see citing works

Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must

Moreira, N., Mendes, F., de Pinho, P. G., Hogg, T. A., & Vasconcelos, I. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.03.025 · Cited by 205 · see citing works

Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine

Ruíz, J., Kiene, F. E., Belda, I., Fracassetti, D., Marquina, D., Navascués, E., Calderón, F., Benito, Á., Rauhut, D., Santos, A., et al. (2019) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-019-10008-9 · Cited by 203 · see citing works

Wine Matrix Compounds Affect Perception of Wine Aromas

Villamor, R. R., & Ross, C. F. (2013) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-030212-182707 · Cited by 194 · see citing works

Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Goñi, D. T., Varela, C., Ugliano, M., Ancín‐Azpilicueta, C., Francis, I. L., & Henschke, P. A. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.01.092 · Cited by 188 · see citing works

Impact of agronomic practices on grape aroma composition: a review

Alem, H., Rigou, P., Schneider, R., Ojeda, H., & Torregrosa, L. J.-M. (2018) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9327 · Cited by 187 · see citing works

Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution

Cameleyre, M., Lytra, G., Tempère, S., & Barbe, J. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b03489 · Cited by 174 · see citing works

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Carpena, M., Fraga-Corral, M., Otero, P., Nogueira, R. A., Garcia-Oliveira, P., Prieto, M. A., & Simal-Gandara, J. (2020) · Foods · doi:10.3390/foods10010051 · Cited by 172 · see citing works

The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production

Tristezza, M., Tufariello, M., Capozzi, V., Spano, G., Mita, G., & Grieco, F. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00670 · Cited by 174 · see citing works

A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

Coetzee, C., & du Toit, W. J. (2011) · Food Research International · doi:10.1016/j.foodres.2011.09.017 · Cited by 168 · see citing works

Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming—Review

Drappier, J., Thibon, C., Rabot, A., & Gény-Denis, L. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1355776 · Cited by 164 · see citing works

Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection

Siebert, T. E., Solomon, M., Pollnitz, A. P., & Jeffery, D. W. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf102008r · Cited by 161 · see citing works

Understanding and managing nitrogen nutrition in grapevine: a review

Verdenal, T., Dienes-Nagy, Á., Spangenberg, J. E., Zufferey, V., Spring, J.-L., Viret, O., Marin‐Carbonne, J., & van Leeuwen, C. (2021) · OENO One · doi:10.20870/oeno-one.2021.55.1.3866 · Cited by 160 · see citing works

Kinetics of Oxidative Degradation of White Wines and How They Are Affected by Selected Technological Parameters

Ferreira, A. C. S., de Pinho, P. G., Rodrigues, P., & Hogg, T. A. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0115847 · Cited by 160 · see citing works

A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality

Regueiro, J., López‐Fernández, O., Rial-Otero, R., Cancho-Grande, B., & Simal‐Gándara, J. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2012.677872 · Cited by 151 · see citing works

Meta-Analysis of the Core Aroma Components of Grape and Wine Aroma

Ilc, T., Werck‐Reichhart, D., & Navrot, N. (2016) · Frontiers in Plant Science · doi:10.3389/fpls.2016.01472 · Cited by 150 · see citing works

Factors Influencing the Aroma Composition of Chardonnay Wines

Gambetta, J. M., Bastian, S. E. P., Cozzolino, D., & Jeffery, D. W. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf501945s · Cited by 151 · see citing works

Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts

Moreira, N., Mendes, F., Hogg, T. A., & Vasconcelos, I. (2005) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.12.029 · Cited by 141 · see citing works

Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest

Kalua, C. M., & Boss, P. K. (2010) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2010.00096.x · Cited by 139 · see citing works

Effects of Elevated CO2 on Grapevine (Vitis vinifera L.): Volatile Composition, Phenolic Content, and in Vitro Antioxidant Activity of Red Wine

Gonçalves, B. C., Falco, V., Moutinho‐Pereira, J., Bacelar, E. L. V. A., Peixoto, F., & Correia, C. M. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf8020199 · Cited by 137 · see citing works

Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines

Câmara, J. S., Alves, A., & Marques, J. C. (2005) · Analytica Chimica Acta · doi:10.1016/j.aca.2005.09.001 · Cited by 137 · see citing works

Volatile composition of aged wine in used barrels of French oak and of American oak

Garde‐Cerdán, T., Rodríguez‐Mozaz, S., & Azpilicueta, C. A. (2002) · Food Research International · doi:10.1016/s0963-9969(01)00151-x · Cited by 134 · see citing works

Aroma Compounds in Wine as Influenced by Apiculate Yeasts

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Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment

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