Wine aroma

Rapp, A., Mandery, H.·1986·Experientia

DOI 10.1007/bf01941764

Cited by (466)

Items 201–300 of 466

Volatile composition of Bobal red wines subjected to alcoholic/malolactic fermentation with oak chips
E. Gómez García‐Carpintero, E. Sánchez‐Palomo, Miguel Ángel González Viñas · 2013 · LWT
Effects of Different β-D-Glycosidases on Bound Aroma Compounds in Muscat Grape Determined by HS-SPME and GC-MS
Wenhuai Kang, Yan Xu, Ling Qin, Yuxia Wang · 2010 · Journal of the Institute of Brewing
Influence of packaging and aging on the red wine volatile composition and sensory attributes
N. Moreira, Paulo Lopes, H. Ferreira, Miguel Cabral, Paula Guedes de Pinho · 2016 · Food Packaging and Shelf Life
Static Headspace Analysis Using Low-Pressure Gas Chromatography and Mass Spectrometry, Application to Determining Multiple Partition Coefficients: A Practical Tool for Understanding Red Wine Fruity Volatile Perception and the Sensory Impact of Higher Alcohols
Margaux Cameleyre, Georgia Lytra, Jean‐Christophe Barbe · 2018 · Analytical Chemistry
Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation
Igor Lukić, Silvia Carlin, Urška Vrhovšek · 2020 · Foods
Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis
Giacomo Luigi Petretto, Luca Mercenaro, Pietro Paolo Urgeghe, Costantino Fadda, Antonio Valentoni, ALESSANDRA DEL CARO · 2021 · Foods
Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels
Ana González Marco, Nerea Jiménez‐Moreno, Carmen Ancín‐Azpilicueta · 2007 · Food Chemistry
Assessment of free and immobilized kefir culture in simultaneous alcoholic and malolactic cider fermentations
Anastasios Nikolaou, Αlex Galanis, Maria Kanellaki, Chrysoula C. Tassou, Konstantoula Akrida‐Demertzi, Yiannis Kourkoutas · 2016 · LWT
Making natural sparkling wines with non-Saccharomyces yeasts
Nedret Neslihan Ivit, Iris Loira, António Morata, Santiago Benito, Felipe Palomero, José Antonio Suárez-Lepe · 2017 · European Food Research and Technology
Characterization of Cultivar Differences of Blueberry Wines Using GC-QTOF-MS and Metabolic Profiling Methods
Fang Yuan, Ke Cheng, Jihui Gao, Siyi Pan · 2018 · Molecules
Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine
Anamaria Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, Tiberia Ioana Pop, Anca Cristina BABEȘ, Claudiu Ioan Bunea, Mihail Manolache, Emese Gál · 2020 · Processes
Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests
Lixia Zhu, Mengmeng Zhang, Xiao‐Feng Xiang, Yi-Bing Lan, Ying Hua Shi, Chang‐Qing Duan, Ruili Zhang · 2021 · Food Chemistry
Influence of some prefermentative treatments on aroma composition and sensory evaluation of white Godello wines
Manuel M. Losada, Jesús Andrés, Juan F Cacho, Eugenio Revilla, Jorge F. López · 2010 · Food Chemistry
Cider fermentation with three Williopsis saturnus yeast strains and volatile changes
Ma Thandar Aung, Pin‐Rou Lee, Bin Yu, Shao‐Quan Liu · 2014 · Annals of Microbiology
Optimization of Fermentation Conditions for Production of the Jabuticaba ( Myrciaria cauliflora ) Spirit Using the Response Surface Methodology
Whasley Ferreira Duarte, Juliana Cunha Amorim, Lilian de Assis Lago, Disney Ribeiro Dias, Rosane Freitas Schwan · 2011 · Journal of Food Science
Effects of spontaneous and inoculated fermentation on the volatile profile of lychee ( Litchi chinensis Sonn) fermented beverages
Juliana Alvarenga Alves, Luiz Carlos de Oliveira Lima, Disney Ribeiro Dias, Cleiton Antônio Nunes, Rosane Freitas Schwan · 2010 · International Journal of Food Science & Technology
Freeze-dried wheat supported biocatalyst for low temperature wine making
Panagiotis Kandylis, M.-E. Manousi, Argyro Bekatorou, A. A. Koutinas · 2010 · LWT
Influence of prefermentation clarification on the higher alcohol contents of wines
Carmen Ancı́n, Belén Ayestarán, Manuel Corroza, Julián J. Garrido, Alberto González · 1996 · Food Chemistry
Impact of Using New Commercial Glutathione Enriched Inactive Dry Yeast Oenological Preparations on the Aroma and Sensory Properties of Wines
Inmaculada Andújar‐Ortiz, Carolina Chaya, Pedro J. Martín-Álvarez, María Victoria Moreno-Arribas, María Ángeles Pozo‐Bayón · 2013 · International Journal of Food Properties
Influence of Nutrients Addition to Nonlimited‐in‐Nitrogen Must on Wine Volatile Composition
Ana González Marco, Nerea Jiménez‐Moreno, Carmen Ancín‐Azpilicueta · 2010 · Journal of Food Science
Study of volatile aroma components in young Tokaji Aszu wines by GC-MS
É. Miklósy, Z. Kalmár, V. Pölös, Zoltán Kerényi · 2000 · Chromatographia
Using mixed inocula of Saccharomyces cerevisiae killer strains to improve the quality of traditional sparkling-wine
Rocío Velázquez, Emiliano Zamora, M. Torres Alvarez, María L. Álvarez, Manuel Ramírez · 2016 · Food Microbiology
Isolation, Selection, and Identification Techniques for Non-Saccharomyces Yeasts of Oenological Interest
Iris Loira, António Morata, María Antonia Bañuelos, Suárez-Lepe José Antonio · 2019 · Elsevier eBooks
Understanding human salivary esterase activity and its variation under wine consumption conditions
María Pérez‐Jiménez, Carolina Muñoz‐González, María Ángeles Pozo‐Bayón · 2020 · RSC Advances
The effect of heat and light on the composition of some volatile compounds in wine
Maurizio D’Auria, Lucia Emanuele, Rocco Racioppi · 2009 · Food Chemistry
Effect of seasonal climate fluctuations on the evolution of glycoconjugates during the ripening period of grapevine cv. Muscat à petits grains blancs berries
Julia Crespo, Peggy Rigou, Valeria Romero, Margarita Jiménez García, Teresa Arroyo, Juan Mariano Cabellos · 2017 · Journal of the Science of Food and Agriculture
Volatile Compounds of Wines Produced by Cells Immobilized on Grape Skins
Athanasios Mallouchos, Panagiotis N. Skandamis, Paul Loukatos, Michael Komaitis, Αθανάσιος Α. Κουτίνας, Maria Kanellaki · 2003 · Journal of Agricultural and Food Chemistry
Influence of Triazole Pesticides on Wine Flavor and Quality Based on Multidimensional Analysis Technology
Ouli Xiao, Minmin Li, Jieyin Chen, Ruixing Li, Rui Quan, Zezhou Zhang, Zhiqiang Kong, Xiaofeng Dai · 2020 · Molecules
Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during Saccharomyces cerevisiae Alcoholic Fermentation in Synthetic Grape Must
Marie Sarah Evers, Chloé Roullier‐Gall, Christophe Morge, Céline Sparrow, Antoine Gobert, Stefania Vichi, Hervé Alexandre · 2023 · Foods
A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques
Mihaela Mihnea, M.L. González-SanJosé, Miriam Ortega-Herás, Silvia Pérez‐Magariño · 2015 · LWT
Foreign and Undesirable Flavours in Wine
A. Rapp, Pieter J. Pretorius, D. Kugler · 1992 · Developments in food science
Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis
Yu Wang, Lei He, Qiu‐Hong Pan, Chang‐Qing Duan, Jun Wang · 2018 · Molecules
Stereoisomeric flavor compounds XLIV: Enantioselective analysis of some important flavor molecules
Armin Mosandl, Günther Bruche, Christiane Askari, Hans‐Georg Schmarr · 1990 · Journal of High Resolution Chromatography
Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomycesyeasts
Carlos Escott, António Morata, Iris Loira, Wendu Tesfaye, José Antonio Suárez-Lepe · 2016 · Journal of Applied Microbiology
Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine
Yanyan Wu, Kai Xing, Xiaoxu Zhang, Hui Wang, Yong Wang, Fang Wang, Jingming Li · 2017 · Molecules
Influence of supplementary irrigation on the amino acid and volatile composition of Godello wines from the Ribeiro Designation of Origin
Yolanda Bouzas-Cid, Emiliano Trigo-Córdoba, Elena Falqué, Ignacio Orriols, José Manuel Mirás‐Avalos · 2018 · Food Research International
Changes in the polyphenolic and volatile content of “Fino” Sherry wine exposed to high temperature and ultraviolet and visible radiation
Patricia Benı́tez, Remedios Castro, Ramón Natera, Carmelo Garcı́a Barroso · 2005 · European Food Research and Technology
Enhancement of activity and stability of lipase by microemulsion-based organogels (MBGs) immobilization and application for synthesis of arylethyl acetate
Weiwei Zhang, Na Wang, Yujie Zhou, Ting He, Xiao‐Qi Yu · 2012 · Journal of Molecular Catalysis B Enzymatic
Characterisation of the volatile fraction of Andalusian sweet wines
Raquel Márquez, Remedios Castro, Ramón Natera, Carmelo Garcı́a Barroso · 2007 · European Food Research and Technology
Influence of the harvest date on berry compositions and wine profiles of Vitis vinifera L. cv. ‘Cabernet Sauvignon’ under a semiarid continental climate over two consecutive years
Xiaotong Gao, Huiqing Li, Yu Wang, Wen-Ting Peng, Wu Chen, Xiaodong Cai, Shu-De Li, Fei He, Chang‐Qing Duan, Jun Wang · 2019 · Food Chemistry
Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines
Patricia Golombek, Michael Wacker, Nina Buck, Dominik Durner · 2020 · Food Chemistry
Performance of a novel β-glucosidase BGL0224 for aroma enhancement of Cabernet Sauvignon wines
Jie Zhang, Tieru Wang, Ning Zhao, Junnan Xu, Yiman Qi, Xinyuan Wei, Mingtao Fan · 2021 · LWT
Evolution of esters in aged Chardonnay wines obtained with different vinification methods
Carmen Ancín‐Azpilicueta, Ana González Marco, Nerea Jiménez‐Moreno · 2009 · Journal of the Science of Food and Agriculture
Vinification Effects on Changes in Volatile Compounds of Wine
E. GÓMEZ, J. Laencina, A. MARTINEZ · 1994 · Journal of Food Science
Modelling of low temperature wine-making, using immobilized cells
Panagiotis Kandylis, Aikaterini Mantzari, Αθανάσιος Α. Κουτίνας, Ioannis K. Kookos · 2012 · Food Chemistry
Aromatic Compounds in Wines Produced During Fermentation: Effect of Three Red Cultivars
Mar Vilanova, Sandra Cortés, J.L. Santiago, María-Carmen Martínez, Esperanza Fernández · 2007 · International Journal of Food Properties
Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast
Antonella Calabretti, F. La Cara, Alida Sorrentino, Michele Di Stasio, Fabio Santomauro, Luca Rastrelli, Luciana Favretto Gabrielli, F. Limone, Maria Grazia Volpe · 2011 · World Journal of Microbiology and Biotechnology
Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines
Ana Añón, Jorge F. López, Diego Hernando, Ignacio Orriols, Eugenio Revilla, Manuel M. Losada · 2013 · Food Chemistry
VOLATILE CONSTITUENTS OF ORANGE WINE OBTAINED FROM MORO ORANGES (CITRUS SINENSIS[L.] OSBECK)
Serkan Selli · 2007 · Journal of Food Quality
Enzymes Extracted from Apple Peels Have Activity in Reducing Higher Alcohols in Chinese Liquors
Qi’an Han, Junling Shi, Jing Zhu, Hongliang Lv, Shuang‐kui Du · 2014 · Journal of Agricultural and Food Chemistry
New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide
Laura Chasseriaud, Joana Coulon, Philippe Marullo, Warren Albertin, Marina Bely · 2018 · Applied Microbiology and Biotechnology
Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile
Filipa Santos, Ana Cristina Correia, Miriam Ortega-Herás, Javier García‐Lomillo, María José, António M. Jordão, Jorge Manuel Ricardo-Da-Silva · 2019 · Journal of the Science of Food and Agriculture
Cell-Wall Degrading Enzymes in the Release of Grape Aroma Precursors
María Angélica Ganga, Francisco Piñaga, Amparo Querol, Salvador Vallés, Daniel Ramón · 2001 · Food Science and Technology International
Impact of two Williopsis yeast strains on the volatile composition of mango wine
Xiao Li, Bin Yu, Philip Curran, Shao‐Quan Liu · 2012 · International Journal of Food Science & Technology
The Antarctic yeast Candida sake: Understanding cold metabolism impact on wine
Lidia Ballester‐Tomás, Jose Antonio Prieto, José Vicente Gil, Marcelo Baeza, Francisca Rández‐Gil · 2017 · International Journal of Food Microbiology
Free Monoterpene Isomer Profiles of Vitis Vinifera L. cv. White Wines
Song Mei, Claudio Fuentes, Athena Loos, Elizabeth Tomasino · 2018 · Foods
Terpenoids in Grapes and Wines: Origin and Micrometabolism during the Vinification Process
Francisco M. Carrau, Eduardo Boido, Eduardo S. Dellacassa · 2008 · Natural Product Communications
The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
Silvia Pérez‐Magariño, Estela Cano-Mozo, Marta Bueno‐Herrera, Diego Canalejo, Thierry Doco, Belén Ayestarán, Zenaida Guadalupe · 2022 · Molecules
Harvest date effects on aroma compounds in aged Riesling icewines
Ramsey Khairallah, Andrew G. Reynolds, Amy J. Bowen · 2016 · Journal of the Science of Food and Agriculture
Determination of acetaldehyde, methanol and fusel oils in distilled liquors and sakès by headspace gas chromatography
Yan Qin, Jung‐Ah Shin, Ki‐Teak Lee · 2019 · Food Science and Biotechnology
Wine Aroma
Ulrich Fischer · 2007 · Springer eBooks
Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations
Gang Fan, Xiaoyun Xu, Yu Qiao, Yongxia Xu, Yun Zhang, Li Li, Siyi Pan · 2009 · European Food Research and Technology
Investigation of a Quantitative Method for the Analysis of Chiral Monoterpenes in White Wine by HS-SPME-MDGC-MS of Different Wine Matrices
Song Mei, Ying Xia, Elizabeth Tomasino · 2015 · Molecules
Volatile ﬂavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid‐phase microextraction
Serkan Selli, Mine Kürkçüoğlu, Ebru Kafkas, Turgut Cabaroğlu, Betül Demırcı, K. Hüsnü Can Başer, Ahmet Canbaş · 2004 · Flavour and Fragrance Journal
Sensory and chemical changes in Chilean Cabernet Sauvignon wines during storage in bottles at different temperatures
Hanne Sivertsen, Erik Figenschou, Frithjof Nicolaysen, Einar Risvik · 2001 · Journal of the Science of Food and Agriculture
Mead: The Oldest Alcoholic Beverage
Rajko Vidrih, Janez Hribar · 2016 · Springer eBooks
Non-Saccharomyces Yeasts in the Winemaking Process
Paloma Manzanares, Salvador Vallés, Fernando Viana · 2011 · Elsevier eBooks
Aromastoffe des Weines
A. Rapp · 1992 · Chemie in unserer Zeit
Flavonoid and aromatic characterisation of cv. Albarín blanco (Vitis vinifera L.)
Antón Masa, Mar Vilanova · 2007 · Food Chemistry
Postfermentation Treatments and Related Topics
Ronald S. Jackson · 2008 · Elsevier eBooks
Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds
Marı́a José Garcı́a, José Luis Aleixandre, Inmaculada Álvarez, Victoria Lizama · 2009 · European Food Research and Technology
Changes in anthocyanins and volatile components of purple sweet potato fermented alcoholic beverage during aging
Suhong Li, Yingfeng An, Weina Fu, Xiao Sun, Wenjie Li, Tuoping Li · 2017 · Food Research International
Effect of inoculation strategy of non‐ Saccharomyces yeasts on fermentation characteristics and volatile higher alcohols and esters in Campbell Early wines
Su-Hyun Lee, C. Banda, Heui-Dong Park · 2019 · Australian Journal of Grape and Wine Research
Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method
Teresa Garde‐Cerdán, Idoia Jarauta, M. Rosario Salinas, Carmen Ancín‐Azpilicueta · 2008 · Journal of the Science of Food and Agriculture
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Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O
Goreti Botelho, Arlete Mendes‐Faia, Maria Cristina Clímaco · 2009 · Analytica Chimica Acta
Evolution of Volatile Byproducts during Wine Fermentations Using Immobilized Cells on Grape Skins
Athanasios Mallouchos, Michael Komaitis, Αθανάσιος Α. Κουτίνας, Maria Kanellaki · 2003 · Journal of Agricultural and Food Chemistry
Differentiation of Commercial PDO Wines Produced in Istria (Croatia) According to Variety and Harvest Year Based on HS-SPME-GC/MS Volatile Aroma Compounds Profiling
Igor Lukić, Ivana Horvat · 2016 · Food Technology and Biotechnology
Rootstock Effect on Volatile Composition of Albariño Wines
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Freeze-Dried Saccharomyces cerevisiae Cells Immobilized on Potato Pieces for Low-Temperature Winemaking
Panagiotis Kandylis, Dimitra Dimitrellou, Paraskevi Lymnaiou, Αθανάσιος Α. Κουτίνας · 2014 · Applied Biochemistry and Biotechnology
Untersuchungen des Trauben- und Weinaromas
A. Rapp, Iris Suckrau, Giuseppe Versini · 1993 · European Food Research and Technology
Synthesis of alkyl sulfonic acid aldehydes and alcohols, putative precursors to important wine aroma thiols
Nina Duhamel, Federico Piano, Samuel James Davidson, Roberto Larcher, Bruno Fedrizzi, David L. A. Barker · 2015 · Tetrahedron Letters
Evolution of the aromatic profile of traditional Msalais wine during industrial production
Li-Xia Zhu, Meng-Meng Zhang, Yin Shi, Chang‐Qing Duan · 2019 · International Journal of Food Properties
Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania
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Monitoring of the Wines’ Quality by Gas Chromatography: HSS-GC/FID Method Development, Validation, Verification, for Analysis of Volatile Compounds
Saša Šorgić, Ivana Sredović Ignjatović, Mališa Antić, Sabina Šaćirović, Lato L. Pezo, Vladimir Čejić, Saša D. Đurović · 2022 · Fermentation
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Panagiotis Kandylis, Dimitra Dimitrellou, Αθανάσιος Α. Κουτίνας · 2011 · Food Chemistry
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María Jesús Ruiz-Bejarano, Remedios Castro, M. Carmen Rodríguez Dodero, Carmelo Garcı́a Barroso · 2016 · Journal of Food Science and Technology
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Heinrich Wamhoff, Gordon W. Gribble · 2012 · Advances in heterocyclic chemistry
Headspace Analysis ofVitis vinifera(Vitaceae) Flowers
Gerhard Buchbauer, Leopold Jirovetz, Michael Wasicky, Alexej Nikiforov · 1994 · Journal of Essential Oil Research
Free and glycosylated simple phenol profiling in Apulian Italian wines
C. Barnaba, Eduardo S. Dellacassa, Giorgio Nicolini, Tiziana Nardin, M. Malacarne, Roberto Larcher · 2016 · Food Chemistry
Fate of carotenoids in yeasts: synthesis and cleavage
Qian-Wei Zhang, Cai-Lin Kong, Yongsheng Tao · 2022 · Critical Reviews in Food Science and Nutrition
Distinctive Characteristics of Madeira Wine Regarding Its Traditional Winemaking and Modern Analytical Methodologies
Rosa Perestrelo, Francisco Albuquerque, Sı́lvia M. Rocha, José S. Câmara · 2011 · Advances in food and nutrition research
Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251
Pin‐Rou Lee, Bin Yu, Philip Curran, Shao‐Quan Liu · 2010 · Food Research International
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
Marine Gammacurta, Stéphanie Marchand, Virginie Moine, Gilles de Revel · 2017 · Journal of the Science of Food and Agriculture
Volatilome of white wines as an indicator of authenticity and adulteration control using statistical analysis
Ioannis K. Karabagias, Vassilios K. Karabagias, Anastasia V. Badeka · 2021 · Australian Journal of Grape and Wine Research
Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines
Manuel M. Losada, Jorge F. López, Ana Añón, Jesús Andrés, Eugenio Revilla · 2012 · International Journal of Food Science & Technology
Development of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS
Yu Fang, Michael C. Qian · 2012 · ACS symposium series