The Actual and Potential Aroma of Winemaking Grapes (original) (raw)

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

American Journal of Enology and Viticulture, 2014

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Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

American Journal of Enology and Viticulture, 2014

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Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes

Vicente Ferreira

Food Chemistry, 2020

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

Daniela Fracassetti

Applied Microbiology and Biotechnology, 2019

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Influence of winemaking techniques on aroma precursors

Analytica Chimica Acta, 2006

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Analysis of Aroma Compounds in Wine

Eduardo Dellacassa

Hyphenated Techniques in Grape and Wine Chemistry, 2008

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A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties

Food Chemistry, 2006

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Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine

European Food Research and Technology, 2010

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Contribution of some grape-derived aromatic compounds to the primary aroma in red wines from cv. Caiño Tinto, cv. Caiño Bravo and cv. Caiño Longo grapes

Sandra Cortés, Mar Vilanova

The Journal of Agricultural Science, 2008

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Aroma Compounds in Wine Aroma Compounds in Wine

Paula Viterbo (Docente do Grupo 230 - Matemática e Ciências da Natureza)

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Comparison of the Suitability of Different Hydrolytic Strategies To Predict Aroma Potential of Different Grape Varieties

Vicente Ferreira

Journal of Agricultural and Food Chemistry, 2009

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Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review

Roland Harrison

International Journal of Food Science & Technology, 2017

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Aroma of Aglianico and Uva di Troia grapes by aromatic series

Angelita Gambuti

Food Research International, 2013

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Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines

Vicente Ferreira

LWT, 2019

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

Daniele Werck-reichhart

Frontiers in Plant Science, 2016

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Glycosidic aroma compounds of some Portuguese grape cultivars

Rocco Di Stefano

Journal of the Science of Food and Agriculture, 2006

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Flavor Compounds in Wines Produced from Chardonnay Grapes Fermented with Fruit Juices

Takayuki Shibamoto

Food Science and Technology Research, 2003

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Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages

Lorenzo Bescansa, Mar Vilanova

Phytochemistry, 2012

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Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

Jesus Simal-Gandara

2020

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An extract procedure for studying the free and glycosilated aroma compounds in grapes

Angelita Gambuti

Food Chemistry, 2013

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Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception

Pierre-Louis Teissedre

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging, 2020

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Effect of acidic hydrolysis on the content of some aroma compounds of musts from 4 grape varieties

Bogdan Nechita, Niculaua Marius

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Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines

vicente ferreira

Journal of Agricultural and Food Chemistry, 2007

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Sensory profile and contribution of major components of aroma in dry red wine quality

Revista Vértices (Campos dos Goytacazes)

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Headspace-based techniques to identify the principal volatile compounds in red grape cultivars

Jonathan González

International Journal of Food Science & Technology, 2009

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Contribution of grape berry lipids to wine aroma

Christopher Blackford

Blackford, Christopher Lawrence <https://researchrepository.murdoch.edu.au/view/author/Blackford, Christopher.html> (2020) Contribution of grape berry lipids to wine aroma. PhD thesis, Murdoch University., 2020

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Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O

Evelyne VIGNEAU

Data in Brief

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Influences of Grape Cultivation Technology on Certain Aroma Compounds Significant for the Differentiation of ‘ Cabernet Sauvignon ’ and ‘ Fetească Neagră ’ Wines

Adrian Cojocaru

2019

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Analysis of Carotenoids in Grapes To Predict Norisoprenoid Varietal Aroma of Wines from Apulia

Antonio Coletta

Journal of Agricultural and Food Chemistry, 2010

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Volatile Compounds from Must and Wines from Five White Grape Varieties

Karine Pedneault

Journal of Food Chemistry and Nanotechnology, 2017

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