Journal articles on the topic 'Red wine aroma'
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Tomasino, Elizabeth, and Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma." Molecules 26, no. 5 (February 27, 2021): 1288. http://dx.doi.org/10.3390/molecules26051288.
Full textZang, Xiaomin, Qing Du, Rui Qu, Dongqing Ye, Yao Lu, and Yanlin Liu. "Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones." Fermentation 8, no. 10 (September 30, 2022): 501. http://dx.doi.org/10.3390/fermentation8100501.
Full textWilliams, Michell, Wesaal Khan, Nombasa Ntushelo, and Rodney Hart. "An indigenous Saccharomyces cerevisiae yeast strain isolated from Paarl regional Shiraz grapes to enhance Shiraz wine typicity." OENO One 55, no. 2 (May 7, 2021): 209–25. http://dx.doi.org/10.20870/oeno-one.2021.55.2.4552.
Full textPetronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra, and Sílvia M. Rocha. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines." Molecules 25, no. 2 (January 9, 2020): 272. http://dx.doi.org/10.3390/molecules25020272.
Full textCordente, Antonio G., Christopher D. Curtin, Mark Solomon, Allie C. Kulcsar, Flynn Watson, Lisa Pisaniello, Simon A. Schmidt, and Damian Espinase Nandorfy. "Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast." Processes 10, no. 3 (March 2, 2022): 502. http://dx.doi.org/10.3390/pr10030502.
Full textLytra, Georgia, Sophie Tempere, Shiyu Zhang, Stéphanie Marchand, Gilles De Revel, and Jean-Christophe Barbe. "Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution." OENO One 48, no. 1 (January 31, 2014): 75. http://dx.doi.org/10.20870/oeno-one.2014.48.1.1660.
Full textVeverka, L., M. Jelínková, K. Hron, J. Balík, J. Stávek, and P. Barták. "Chemical markers in the aroma profiles of South Moravian red wine distillates." Czech Journal of Food Sciences 30, No. 4 (June 13, 2012): 369–76. http://dx.doi.org/10.17221/208/2011-cjfs.
Full textGonzález-Centeno, María Reyes, Pierre-Louis Teissedre, and Kleopatra Chira. "Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines." OENO One 55, no. 2 (May 21, 2021): 285–99. http://dx.doi.org/10.20870/oeno-one.2021.55.2.4673.
Full textPittari, Elisabetta, Luigi Moio, and Paola Piombino. "Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights." Applied Sciences 11, no. 3 (January 27, 2021): 1157. http://dx.doi.org/10.3390/app11031157.
Full textAlpeza, Ivana, Katarina Lukić, Ivna Linke, and Karin Kovačević Ganić. "“Portugizac Mlado vino”; is the aroma of younger red wine more attractive?" Glasnik zaštite bilja 44, no. 5 (December 2, 2021): 78–87. http://dx.doi.org/10.31727/gzb.44.5.10.
Full textDumitriu (Gabur), Georgiana-Diana, Carmen Teodosiu, Iulian Gabur, Valeriu V. Cotea, Rafael A. Peinado, and Nieves López de Lerma. "Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips." Foods 8, no. 12 (December 10, 2019): 662. http://dx.doi.org/10.3390/foods8120662.
Full textCharles, Marielle, Bertrand Martin, Christian Ginies, Patrick Etievant, Gilbert Coste, and Elisabeth Guichard. "Potent Aroma Compounds of Two Red Wine Vinegars." Journal of Agricultural and Food Chemistry 48, no. 1 (January 2000): 70–77. http://dx.doi.org/10.1021/jf9905424.
Full textRita Szikszai, Andrea. "Characteristic volatile compounds of Monastrell wines." Revista Doctorado UMH 4, no. 2 (April 2, 2019): 3. http://dx.doi.org/10.21134/doctumh.v4i2.1641.
Full textOlejar, Kenneth J., Jason Breitmeyer, Pradeep M. Wimalasiri, Bin Tian, and Stewart K. Field. "Detection of Sub-Aroma Threshold Concentrations of Wine Methoxypyrazines by Multidimensional GCMS." Analytica 2, no. 1 (January 2, 2021): 1–13. http://dx.doi.org/10.3390/analytica2010001.
Full textCriado, Celia, Carolina Muñoz-González, María Mora, Virginia Fernández-Ruiz, Carolina Chaya, and María Angeles Pozo-Bayón. "Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers." Foods 11, no. 19 (October 5, 2022): 3104. http://dx.doi.org/10.3390/foods11193104.
Full textТокар, А. Ю. "FORMATION OF THE AROMA OF FRUIT AND BERRY WINE MATERIALS." Bulletin of Uman National University of Horticulture 1 (August 2022): 96–101. http://dx.doi.org/10.31395/2310-0478-2022-1-96-101.
Full textBlanco-Huerta, Coro, Encarnación Fernández-Fernández, Josefina Vila-Crespo, Violeta Ruipérez, Raúl Moyano, and José Manuel Rodríguez-Nogales. "Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine." Beverages 9, no. 1 (March 2, 2023): 23. http://dx.doi.org/10.3390/beverages9010023.
Full textLytra, Georgia, Sophie Tempere, Gilles de Revel, and Jean-Christophe Barbe. "Impact of Perceptive Interactions on Red Wine Fruity Aroma." Journal of Agricultural and Food Chemistry 60, no. 50 (December 7, 2012): 12260–69. http://dx.doi.org/10.1021/jf302918q.
Full textLukić, Katarina, Natka Ćurko, Marina Tomašević, and Karin Kovačević Ganić. "Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure." Foods 9, no. 8 (August 1, 2020): 1034. http://dx.doi.org/10.3390/foods9081034.
Full textPineau, Bénédicte, Jean-Christophe Barbe, Cornelis Van Leeuwen, and Denis Dubourdieu. "Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines." OENO One 45, no. 1 (March 31, 2011): 27. http://dx.doi.org/10.20870/oeno-one.2011.45.1.1485.
Full textPérez-Jiménez, María, Carolina Muñoz-González, and María Angeles Pozo-Bayón. "Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method." Foods 10, no. 2 (February 13, 2021): 415. http://dx.doi.org/10.3390/foods10020415.
Full textIvić, Ivana, Mirela Kopjar, Vladimir Jukić, Martina Bošnjak, Matea Maglica, Josip Mesić, and Anita Pichler. "Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon." Molecules 26, no. 4 (February 7, 2021): 874. http://dx.doi.org/10.3390/molecules26040874.
Full textPereira, Maria João, António Ferreira, Carla Brazinha, and João Crespo. "Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace." Membranes 12, no. 9 (September 10, 2022): 875. http://dx.doi.org/10.3390/membranes12090875.
Full textFerreira, Vicente, María-Pilar Sáenz-Navajas, Eva Campo, Paula Herrero, Arancha de la Fuente, and Purificación Fernández-Zurbano. "Sensory interactions between six common aroma vectors explain four main red wine aroma nuances." Food Chemistry 199 (May 2016): 447–56. http://dx.doi.org/10.1016/j.foodchem.2015.12.048.
Full textCasassa, L. Federico, Armando Vega-Osorno, Anibal A. Catania, and James F. Harbertson. "Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California." Australian Journal of Grape and Wine Research 2022 (December 3, 2022): 1–17. http://dx.doi.org/10.1155/2022/3453978.
Full textMuñoz García, Raquel, Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, and María Soledad Pérez-Coello. "Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines." Foods 10, no. 6 (May 22, 2021): 1164. http://dx.doi.org/10.3390/foods10061164.
Full textGammacurta, Marine, Sophie Tempere, Stéphanie Marchand, Virginie Moine, and Gilles De Revel. "Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine." OENO One 52, no. 1 (March 20, 2018): 57–65. http://dx.doi.org/10.20870/oeno-one.2018.52.1.1902.
Full textPratiwi, Anastasia Laksmi, Agus Selamet Duniaji, and I. Wayan Rai Widarta. "PENGARUH PENAMBAHAN HIGH FRUCTOSE SYRUP (HFS-55) TERHADAP KARAKTERISTIK RED WINE KELOPAK BUNGA ROSELA (Hibiscus sabdariffa L.)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 8, no. 4 (December 30, 2019): 390. http://dx.doi.org/10.24843/itepa.2019.v08.i04.p05.
Full textBouzas-Cid, Yolanda, Emiliano Trigo-Córdoba, Ignacio Orriols, Elena Falqué, and José Mirás-Avalos. "Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region." Beverages 4, no. 4 (October 15, 2018): 76. http://dx.doi.org/10.3390/beverages4040076.
Full textde-la-Fuente-Blanco, Arancha, María-Pilar Sáenz-Navajas, and Vicente Ferreira. "On the effects of higher alcohols on red wine aroma." Food Chemistry 210 (November 2016): 107–14. http://dx.doi.org/10.1016/j.foodchem.2016.04.021.
Full textZhang, Yu-Shu, Gang Du, Yu-Ting Gao, Li-Wen Wang, Dan Meng, Bing-Juan Li, Charles Brennan, et al. "The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine." Molecules 24, no. 17 (August 28, 2019): 3120. http://dx.doi.org/10.3390/molecules24173120.
Full textIvić, Ivana, Mirela Kopjar, Jasmina Obhođaš, Andrija Vinković, Jurislav Babić, Josip Mesić, and Anita Pichler. "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." Membranes 12, no. 10 (October 17, 2022): 1008. http://dx.doi.org/10.3390/membranes12101008.
Full textLakićević, Svetlana H., Ivana T. Karabegović, Dragan J. Cvetković, Miodrag L. Lazić, Rade Jančić, and Jelena B. Popović-Djordjević. "Insight into the Aroma Profile and Sensory Characteristics of ‘Prokupac’ Red Wine Aromatised with Medicinal Herbs." Horticulturae 8, no. 4 (March 23, 2022): 277. http://dx.doi.org/10.3390/horticulturae8040277.
Full textRumbaugh, Arran, Raul Cauduro Girardello, Annegret Cantu, Charles Brenneman, Hildegarde Heymann, and Anita Oberholster. "Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition." Beverages 7, no. 4 (November 29, 2021): 76. http://dx.doi.org/10.3390/beverages7040076.
Full textDenat, Marie, Dolores Pérez, José María Heras, María Pilar Sáenz-Navajas, and Vicente Ferreira. "Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing." OENO One 55, no. 4 (December 2, 2021): 181–95. http://dx.doi.org/10.20870/oeno-one.2021.55.4.4732.
Full textHenschke, Paul, Chris Curtin, and Paul Grbin. "Molecular characterisation of the wine spoilage yeast ? Dekkera (Brettanomyces) bruxellensis." Microbiology Australia 28, no. 2 (2007): 76. http://dx.doi.org/10.1071/ma07076.
Full textAngioni, Alberto, Giorgio A. M. Pintore, and Pierluigi Caboni. "Determination of Wine Aroma Compounds by Dehydration Followed by GC/MS." Journal of AOAC INTERNATIONAL 95, no. 3 (May 1, 2012): 813–19. http://dx.doi.org/10.5740/jaoacint.11-313.
Full textWang, Huan, Yuanyuan Miao, Xiaoyu Xu, Piping Ye, Huimin Wu, Bin Wang, and Xuewei Shi. "Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China)." Foods 11, no. 21 (October 24, 2022): 3332. http://dx.doi.org/10.3390/foods11213332.
Full textPerez-Jiménez, María, Adelaida Esteban-Fernández, Carolina Muñoz-González, and María Angeles Pozo-Bayón. "Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility." Molecules 25, no. 7 (April 8, 2020): 1701. http://dx.doi.org/10.3390/molecules25071701.
Full textSánchez-Palomo, E., P. M. Izquierdo Cañas, J. A. Delgado, and M. A. González Viñas. "Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region." Journal of Food Quality 2018 (2018): 1–8. http://dx.doi.org/10.1155/2018/2832095.
Full textRocha, M. Angélica M., Manuel A. Coimbra, Sílvia M. Rocha, and Cláudia Nunes. "Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage." Applied Sciences 11, no. 14 (July 7, 2021): 6294. http://dx.doi.org/10.3390/app11146294.
Full textWu, Qiao. "Flavor and Rapid Prediction of Red Wine by the Chemometrics Algorithm Based on Multidimensional Spectral Data." Computational Intelligence and Neuroscience 2022 (August 4, 2022): 1–12. http://dx.doi.org/10.1155/2022/1418022.
Full textRajkovic, Milos, and Ivana Sredovic. "The determination of titratable acidity and total tannins in red wine." Journal of Agricultural Sciences, Belgrade 54, no. 3 (2009): 223–46. http://dx.doi.org/10.2298/jas0903223r.
Full textMafata, Mpho, Maria Stander, Baptiste Thomachot, and Astrid Buica. "Measuring Thiols in Single Cultivar South African Red Wines Using 4,4-Dithiodipyridine (DTDP) Derivatization and Ultraperformance Convergence Chromatography-Tandem Mass Spectrometry." Foods 7, no. 9 (August 30, 2018): 138. http://dx.doi.org/10.3390/foods7090138.
Full textKlaschik, Sven, Richard K. Ellerkmann, Jennifer Gehlen, Stilla Frede, and Tobias Hilbert. "From bench to bar side: Evaluating the red wine storage lesion." Open Life Sciences 16, no. 1 (January 1, 2021): 872–83. http://dx.doi.org/10.1515/biol-2021-0089.
Full textCopper, Alexander Willem, Cassandra Collins, Susan E. P. Bastian, Trent E. Johnson, and Dimitra L. Capone. "Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi." OENO One 55, no. 1 (March 3, 2021): 223–34. http://dx.doi.org/10.20870/oeno-one.2021.55.1.4516.
Full textBruce, Robert C., Pauline Lestringant, Charles A. Brenneman, Hildegarde Heymann, and Anita Oberholster. "The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties." Foods 10, no. 2 (February 12, 2021): 402. http://dx.doi.org/10.3390/foods10020402.
Full textBoido, Eduardo, Adriana Lloret, Karina Medina, Laura Fariña, Francisco Carrau, Giuseppe Versini, and Eduardo Dellacassa. "Aroma Composition ofVitis viniferaCv. Tannat: the Typical Red Wine from Uruguay." Journal of Agricultural and Food Chemistry 51, no. 18 (August 2003): 5408–13. http://dx.doi.org/10.1021/jf030087i.
Full textMatveeva, N. V., and M. V. Bahmetova. "GRAPES BREEDED BY ALL-RUSSIAN RESEARCH INSTITUTE FOR VITICULTURE AND WINEMAKING FOR CREATION OF RED DESSERT WINES." Russian Vine 14 (December 25, 2020): 74–79. http://dx.doi.org/10.32904/2712-8245-2020-14-74-79.
Full textTavares, Mariana, António M. Jordão, and Jorge M. Ricardo-da-Silva. "Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile." OENO One 51, no. 3 (September 26, 2017): 329. http://dx.doi.org/10.20870/oeno-one.2017.51.4.1832.
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