Results 161 to 170 of about 140,156 (189)
Some of the next articles are maybe not open access.
Pre-fermentation addition of grape tannin increases the varietal thiols content in wine.
Food Chemistry, 2015The recent finding that grape tannin may contain significant amount of S-glutathionylated (GSH-3MH) and S-cysteinylated (Cys-3MH) precursors of the varietal thiols 3-mercapto-1-hexanol and 3-mercaptohexyl acetate, characteristic of Sauvignon blanc wines, offers new opportunities for enhancing the tropical aroma in fermented beverages.
R. Larcher +5 more
semanticscholar +4 more sources
Journal of Agricultural and Food Chemistry, 2023
For many years, knowledge on thiol precursors has been limited to S-conjugates of glutathione (G3SH), cysteine (Cys3SH), and later on the dipeptides γ-GluCys and CysGly. In this work, we took the parallel between precursor degradation and the glutathione-
Gabriel Dournes +5 more
semanticscholar +1 more source
For many years, knowledge on thiol precursors has been limited to S-conjugates of glutathione (G3SH), cysteine (Cys3SH), and later on the dipeptides γ-GluCys and CysGly. In this work, we took the parallel between precursor degradation and the glutathione-
Gabriel Dournes +5 more
semanticscholar +1 more source
Influence of volatile thiols in the development of blackcurrant aroma in red wine.
Food Chemistry, 2014P. Rigou, Aurélie Triay, A. Razungles
semanticscholar +3 more sources
Journal of Agricultural and Food Chemistry, 2020
cis-2-Methyl-4-propyl-1,3-oxathiane (cis-2-MPO) was recently identified in wine and proposed to arise from the reaction of 3-sulfanylhexan-1-ol (3-SH) and acetaldehyde.
Xingchen Wang +4 more
semanticscholar +1 more source
cis-2-Methyl-4-propyl-1,3-oxathiane (cis-2-MPO) was recently identified in wine and proposed to arise from the reaction of 3-sulfanylhexan-1-ol (3-SH) and acetaldehyde.
Xingchen Wang +4 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2012
Quinones are key reactive electrophilic oxidation intermediates in wine. To address this question, the model 4-methyl-1,2-benzoquinone was prepared to study how it reacts with wine nucleophiles. Those investigated included the varietal volatile thiols 4-methyl-4-sulfanylpentan-2-one (4MSP), 3-sulfanylhexan-1-ol (3SH), and 2-furanmethanethiol (2FMT ...
M. Nikolantonaki, A. Waterhouse
semanticscholar +3 more sources
Quinones are key reactive electrophilic oxidation intermediates in wine. To address this question, the model 4-methyl-1,2-benzoquinone was prepared to study how it reacts with wine nucleophiles. Those investigated included the varietal volatile thiols 4-methyl-4-sulfanylpentan-2-one (4MSP), 3-sulfanylhexan-1-ol (3SH), and 2-furanmethanethiol (2FMT ...
M. Nikolantonaki, A. Waterhouse
semanticscholar +3 more sources
Influence of Grape-Harvesting Steps on Varietal Thiol Aromas in Sauvignon blanc Wines
Journal of Agricultural and Food Chemistry, 2011The intense tropical fruit aroma of Sauvignon blanc wines has been associated with the varietal thiols 3-mercaptohexanol (3MH), derived from odorless precursors in the grape, and 3-mercaptohexyl acetate (3MHA), arising from 3MH during fermentation. Grapes and juice were sourced from five locations in Marlborough, New Zealand, taking hand-picked grapes ...
Mandy Herbst-Johnstone +2 more
exaly +3 more sources
Food Research International, 2017
Elemental sulfur is a fungicide traditionally used to control Powdery Mildew in the production of grapes. The presence of sulfur residues in grape juice has been associated with increased production of hydrogen sulfide during fermentation, which could take part in the formation of the varietal thiol 3-mercaptohexanol.
L. D. Araujo +6 more
semanticscholar +3 more sources
Elemental sulfur is a fungicide traditionally used to control Powdery Mildew in the production of grapes. The presence of sulfur residues in grape juice has been associated with increased production of hydrogen sulfide during fermentation, which could take part in the formation of the varietal thiol 3-mercaptohexanol.
L. D. Araujo +6 more
semanticscholar +3 more sources
Journal of Agricultural and Food Chemistry, 2020
The quantitation of the hop varietal thiols 4-mercapto-4-methyl-2-pentanone (4MMP), 3-mercapto-1-hexanol (3MH), and 3-mercaptohexylacetate (3MHA) from beer is challenging.
Johanna Dennenlöhr +2 more
semanticscholar +1 more source
The quantitation of the hop varietal thiols 4-mercapto-4-methyl-2-pentanone (4MMP), 3-mercapto-1-hexanol (3MH), and 3-mercaptohexylacetate (3MHA) from beer is challenging.
Johanna Dennenlöhr +2 more
semanticscholar +1 more source