Results 51 to 60 of about 1,108 (192)
Influence of Sequential Harvest on Chemical Composition of Merlot Wines
AgronomyThe influence of grape maturity over three consecutive years (2020–2022) on Merlot (Vitis vinifera L.) juice and wine chemical composition was investigated. Grapes were harvested at three time points (H1, H2, and H3) in weekly intervals. Despite the fact
Anastazija Jež Krebelj +4 more
doaj +1 more source
Sensitivity Threshold for Selected Aromas and Defects in Casual Wine Consumers
Journal of Sensory Studies, Volume 41, Issue 2, April 2026.ABSTRACT Wine aromas and faults are caused by chemical compounds impacting wine quality that can originate from viticulture, vinification, bottling, or aging. Wine professionals are highly trained to recognize and assess quality indicators including characteristic aromas and faults/defects.
Katherine C. Dectis, Beverly J. Tepper
wiley +1 more source
Applied SciencesLow-temperature treatments preceding alcoholic fermentation are becoming increasingly popular and have been used in winemaking as a tool to improve wine colour, aroma, and quality.
Valmary M. van Breda +2 more
doaj +1 more source
The influence of volatile compounds of the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components [PDF]
, 2009 In dem Beitrag werden die Entstehungswege flüchtiger Verbindungen in rohen, gekochten und gebackenen Kartoffeln und deren Bedeutung für das Kartoffelaroma aufgezeigt.
Böhm, Herwart, Dresow, Jana F.
core
Direct Ambient Mass Spectrometry for Food, Beverage, and Agricultural Sample Analysis and Research
Mass Spectrometry Reviews, Volume 45, Issue 2, Page 429-452, March/April 2026.ABSTRACT Ambient and direct mass spectrometry (MS) methods are becoming increasingly used for the rapid analysis of food, beverage and agricultural samples. Novel ionization approaches combined with targeted, or untargeted workflows provide analytical outcomes within a greatly reduced time period compared to traditional separation science coupled with ...
Leigh M. Schmidtke +3 more
wiley +1 more source
Biochemical changes throughout grape berry development and fruit and wine quality [PDF]
, 2007 Wine is made up of more than one thousand compounds, the majority of which, such as vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are products of the winemaking process.
Agasse, A. +8 more
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Sustainable Food Proteins, Volume 4, Issue 1, March 2026.The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk +3 more
wiley +1 more source
Synthesis strategies to 3-alkyl-2-methoxy pyrazines [PDF]
, 2022 Pyrazines are a class of heterocyclic compounds with multiple industrial applications spanning the flavours, fragrance, and pharmaceutical industries.
ZHANG, YINGFENG
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson +5 more
wiley +1 more source
Changes of 3-Alkyl-2-methoxypyrazines in Developing Cabernet Sauvignon (Vitis vinifera) and Zuoshanyi (Vitis amurensis Rupr.) Grapes from North China [PDF]
, 2016 Changes in 3-alkyl-2-methoxypyrazines (MPs) in Cabernet Sauvignon (Vitis vinifera) and Zuoshanyi(Vitis amurensis Rupr.) grapes from different areas of North China were monitored throughout berrydevelopment in 2010.
Duan, C. +4 more
core +2 more sources