Transcriptomic analysis of the late stages of grapevine ( cv. Cabernet Sauvignon) berry ripening reveals significant induction of ethylene signaling and flavor pathways in the skin [PDF]
core +1 more source
From detail to diversity: Capturing the chemical signature of non-<i>Saccharomyces</i> yeasts in white wine through GC×GC/TOF-MS metabolomics and complementary analytical approaches. [PDF]
Food Chem XDelač Salopek D +5 more
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Use of polysaccharide extracts from winemaking by-products as fining agents to modulate the volatile composition of white wines [PDF]
, 2023 Belén Ayestarán +7 more
core
Quercetin instability in red wines: Insights into precipitation and control approaches. [PDF]
Curr Res Food SciLuciano A, Moio L, Gambuti A.
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Aromatic Profiling of New Table Grape Varieties Using Gas Chromatography/Mass Spectrometry and Olfactometry. [PDF]
Plants (Basel)Bonello F +8 more
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Oenological tannins are possible suppliers of varietal thiol precursors
, 2013 Larcher, Roberto +3 more
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Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS. [PDF]
FoodsTanaka T +5 more
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Multi-omics reveals glutinous rice varieties shape Baijiu flavor via microbial and metabolic modulation. [PDF]
Front MicrobiolZeng J +10 more
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Coupling EPR spin trapping of hydroxyethyl radicals and Strecker aldehydes analysis for predicting oxidative susceptibility of Chardonnay wines. [PDF]
Curr Res Food SciHan P, Pons A.
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