Wine aroma

Rapp, A., Mandery, H.·1986·Experientia
DOI 10.1007/bf01941764

Cited by (466)

Items 401–466 of 466

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  5. Effects of a mutated yeast plus addition of sucrose and nitrogen on the total higher alcohol levels of a plum wine fermentation
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  6. Nota. Diferenciación de vinos tintos varietales de la Comunidad Valenciana a partir del contenido de alcoholes y polioles / Note. Differentiation of varietal red wines from Communidad Valenciana (Spain) based on their composition in terms of alcohols and polyols
    José Luis Aleixandre, Victoria Lizama, Inmaculada Álvarez, Marı́a José Garcı́a · 2000 · Food Science and Technology International
  7. Exploring the phenotypic diversity of oenological traits inKluyveromyces marxianusstrains
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  8. Low temperature fermentation of wine and beer by cold-adapted and immobilized yeast cells
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  9. Chemometric analysis of gas chromatographic data—investigation of enological parameters of a bag‐in‐box white wine as affected by storage time and temperature
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  10. Volatile secondary metabolites of G reco ( V itis vinifera L .) must
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  11. Volatile and sensory composition of Brazilian Muscat sparkling wine and Asti
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  12. Flavor Chemistry
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  13. Aromas in Grape and Wine
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  14. [Predictive factors for invasive pnuemococcal disease: a case-control study].
    C Pérez Méndez, G Solís Sánchez, D Miguel Martínez, Pedro de la Iglesia Martínez, Guillermo Viejo de la Guerra, M.aA. Martín Mardomingo · 2002 · PubMed
  15. Preliminary Study of Enological Potential and Volatile Compounds of Tintilla de Rota Somatic Variant Grown in a Warm Climate
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  16. Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (Vitis vinifera L.) variety
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  18. Rootstock Influence on Wine Aroma Compounds and Sensory Perception: A Review
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  19. Metabolic Control of Higher Alcohols Producing by Saccharomyces cerevisia in Mulberry Wine Brewing
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  20. Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis
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  21. Exploring the Potential of Indigenous Grape Varieties for Sparkling Wine Production in the Hrvatska Istra Subregion (Croatia)
    Tomislav Plavša, Marijan Bubola, Ana Jeromel, Ivana Tomaz, Marin Krapac · 2025 · Beverages
  22. The synergistic effects of ammonium and phosphorus on higher alcohol biosynthesis in Zygosaccharomyces mellis LGL-1 and its application for wampee/grape winemaking
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  23. ChemInform Abstract: Wine Aroma
    A. Rapp, H. Mandery · 1986 · ChemInform
  24. Determination of Quality Characteristics of Commercial Yeast Used Distilled Soju with Different Rice Cultivars
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  25. Sherry, Port and Madeira
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  26. Caractérisation phénotypique de l’espèce Torulaspora delbrueckii en conditions œnologiques. Application à la co-inoculation avec l’espèce Saccharomyces cerevisiae
    Philippe-Emmanuel Renault · 2010
  27. Influence des phénomènes d'oxydation lors de l'élaboration des moûts sur la qualité aromatique des vins de Melon B. et de Sauvignon Blanc en Val de Loire
    Aurélie Roland · 2010 · theses.fr (ABES)
  28. Assessment of grape volatile composition using fluorescence indices of leaves in vineyards affected by iron chlorosis
    María Rosa González, Ramón Sánchez, Mar Vilanova, Pedro Martín Peña · 2022 · Scientia Agricola
  29. Investigating Abiotic Stress-Induced Off-Flavor in Different White Wine Varieties (Vitis vinifera L.) Using a Complementary Approach of Sensory Analysis and Nontargeted Gas Chromatography Mass Spectrometry Analysis
    Caterina Szmania, Ulrich Fischer, Jochen Vestner · 2025 · Journal of Agricultural and Food Chemistry
  30. The Formation of Aroma Compounds During Fermentation in Relation to Yeast Nutrient Source in Sauvignon Blanc Wine
    Zorica Temelkova, Helena Baša Česnik, Andreja Vanzo, Klemen Lisjak · 2026 · Fermentation
  31. Enology Characteristics of Yeasts Saccharomyces cerevisiae and Hanseniaspora uvarum Selected for Chinese Original Wine
    Tian Ming Liu, Hui Hui Wang, Ke Wang, Hui Wang, Xiu Bao Zhao, Yu Qi Tang · 2011 · Advanced materials research
  32. Determination of Favorite Wine from Comparison of Wine Aroma Attributes
    Takayuki KOIKE, Hironobu Kamimura, Kouji Shimada, Hiroshi Yamada, Noriaki Kaneki · 2012 · International Journal of Affective Engineering
  33. Alkohole und alkoholische Getränke: Herstellung, Eigenschaften und Zusammensetzung
    Professor Dr. med. Dr. h.c. mult. Manfred V. Singer, Professor Dr. med. Stephan Teyssen · 2005 · Springer eBooks
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  39. Sensory Analysis
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  40. Wine Production
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  41. Utilisation de levures non Saccharomyces en œnologie : études des interactions entre Torulaspora delbrueckii et Saccharomyces cerevisiae en cultures mixtes
    Quoc Phong Lai · 2010
  42. Alkohole und alkoholische Getränke: Herstellung, Eigenschaften und Zusammensetzung
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  43. Sherry and Port
    Ronald J. Clarke, Jokie Bakker · 2004 · Wiley eBooks
  44. Potential Protective Effects of Wine and the Wine-Derived Phenolic Compounds on Brain Function
    Creina S. Stockley · 2013 · CRC Press eBooks
  45. Wine Gustative Assessment Gap Analysis of College Student Wine Consumers and Wine Experts
    Hyun-Wook Do · 2016 · Journal of the Korean Society of Food Culture
  46. Use of non-Saccharomyces yeasts to enhance the quality of red wines
    C PEREZ · 2018 · UPM Digital Archive (Technical University of Madrid)
  47. Other Organisms Important in Oenology
    2007 · Royal Society of Chemistry eBooks
  48. Utjecaj kvasaca sekundarne fermentacije na aromatski profil pjenušavih vina
    Iva Šikač, Ana Jeromel, Ivana Tomaz, Bernard Kozina, Ana-Marija Jagatić Korenika · 2022 · Glasnik zaštite bilja
  49. Studies on Spicy Aroma Compound“Rotundone”in Syrah Wine
    秀樹 高瀬 · 2018 · JOURNAL OF THE BREWING SOCIETY OF JAPAN
  50. Correlating Wine Scores in an Official Blind Wine Contest Based on Their Chromatic Characteristics and Volatile Profile
    Alejandro Martínez‐Moreno, Ana Belén Bautista‐Ortín, Encarna Gómez‐Plaza · 2024 · SSRN Electronic Journal
  51. Volatile and phenolic profile in Pedro Ximénez sweet wines and mistelas under oxidative conditions
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  52. The Influence of the Degree of Grape Damage on the Quantitative Composition of Higher Alcohols In Wine
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  53. Multi-omics approach combined with functional characterization of genes enlightens the formation of certain aromatic compounds in Vitis vinifera cv. Assyrtiko grape berries
    Konstantina Leontaridou, Urška Vrhovšek, Cesare Lotti, Eirini Sarrou, Anastasia Karioti, Anthi Katsiarimpa, Konstantinos Bakasietas, Angelos K. Kanellis · 2025 · bioRxiv (Cold Spring Harbor Laboratory)
  54. Targeted quantitative analysis of the effect of hawthorn leaves on volatiles and nonvolatile polyphenols and amino acids in hawthorn wine
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  55. Multi-omics approach combined with functional characterization of genes enlightens the formation of certain aromatic compounds in Vitis vinifera cv. Assyrtiko grape berries
    Konstantina Leontaridou, Urska Vrhovsek, Cesare Lotti, Eirini Sarrou, Anastasia Karioti, Anthi Katsiarimpa, Konstantinos Bakasietas, Polydefkis Hatzopoulos, Angelos K. Kanellis · 2025 · SSRN Electronic Journal
  56. Influence of aroma-enhancing yeast nutrients on the volatile profile of important Austrian white wine grape varieties
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  57. New Chemometric Approaches to Non-targeted GCMS Fingerprinting Analysis of Wine Volatiles
    Jochen Vestner · 2016
  58. Role of cytochromes P450 in wine aroma
    Tina Ilc · 2015
  59. Rôle des caractères génétiques de la levure Saccharomyces cerevisiae et de la composition de la vendange sur la production d’esters lors de la fermentation alcoolique : Effet des gènes codants pour les estérases et du niveau de maturité des raisins sur les caractéristiques chimiques et sensorielles des vins rouges
    Marine Trujillo · 2018
  60. Impact of the carbon source/sink balance on glycosylated aroma precursor accumulation in grapevine fruit (Vitis vinifera L.)
    Hubert Alem · 2018
  61. Production d'arômes non-conventionnels par les levures au cours de la fermentation œnologique
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  62. Composition et origine du bouquet de vieillissement des vins rouges de Bordeaux. Influences du terroir dans l'expression aromatique des vins vieux.
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  63. Sensory and chemical characterization of the aroma of riesling wines
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  64. Acidification of musts and wines by fumaric acid : Impact of its addition on the chemical and sensory characteristics of varietal wines in the frame of Climate change changement climatique
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  65. Development of an Assay for C13-Norisoprenoid Analysis in Riesling Wine and Its Application to Simulated Aging by Acidic Hydrolysis Using Response Surface Methodology
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  66. Combined effects of early defoliation and deficit irrigation on yield components and chemical composition of grapevines 'Albariño′ grown in Galicia (NW Spain)
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