Results 171 to 180 of about 140,156 (189)
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Food Chemistry, 2011
Abstract In order to examine varietal thiol precursors in both the skin and the pulp of grapes, two grape varieties, Melon B. and Sauvignon Blanc, were considered. We found that cysteinylated and glutathionylated precursors of 3-mercapto-1-hexanol and 4-methyl-4-mercapto-2-pentanone were preferentially in skin.
Aurélie Roland +2 more
exaly +4 more sources
Abstract In order to examine varietal thiol precursors in both the skin and the pulp of grapes, two grape varieties, Melon B. and Sauvignon Blanc, were considered. We found that cysteinylated and glutathionylated precursors of 3-mercapto-1-hexanol and 4-methyl-4-mercapto-2-pentanone were preferentially in skin.
Aurélie Roland +2 more
exaly +4 more sources
Determination of varietal thiols in Pošip wine
2014Varietal thiols are highly aroma active compounds, responsible for the tropical flavor of wines. These compounds have been identified as a varietal impacting compounds in Sauvignon blanc wines, but they are also found in many other wine varieties.
Kovačević-Ganić, Karin +3 more
openaire +2 more sources
Characterisation of hybrid yeasts for the production of varietal Sauvignon blanc wine - A review.
Journal of Microbiological Methods, 2019The wine yeast Saccharomyces cerevisiae forms an integral part of wine production by converting relatively 'neutral' flavoured grape must into varietal aromatic wines. Additionally, non-Saccharomyces strains can be used with S.
R. Hart, N. Jolly, B. Ndimba
semanticscholar +1 more source
Varietal thiols in grape and wine
2018Wine, an ancient beverage with health benefits in terms of moderate consumption, today is enjoyed by consumers on an increasingly international scale in a global market and worth many billions of euros. Knowledge of the identity of compounds that are responsible for wine aroma and flavor, and their origin is highly desirable as a means of better ...
Viskić, Marko +3 more
openaire
2021
Odoriferous compounds: 3-sulfanylhexanol, 3-sulfanylhexyl acetate, and 4-methyl-4-sulfanylpentan-2-one formed during the fermentation of precursors present in grape and must are the most important representatives of the group of varietal thiols. These compounds have a crucial role in the formation of aromatic profile of certain wines and a very low ...
Viskić, Marko, Maslov Bandić, Luna
openaire
Odoriferous compounds: 3-sulfanylhexanol, 3-sulfanylhexyl acetate, and 4-methyl-4-sulfanylpentan-2-one formed during the fermentation of precursors present in grape and must are the most important representatives of the group of varietal thiols. These compounds have a crucial role in the formation of aromatic profile of certain wines and a very low ...
Viskić, Marko, Maslov Bandić, Luna
openaire
First evidence of the variability of varietal thiol precursors in Gewürztraminer clones
2017Much has been already written regarding the gluthationylate (GSH-) and cisteinylate (Cys-) precursors of 3- mercaptohexan-1-ol (3MH) since the discovery of their presence in grapes and juices. 3MH and its fermentative derivate, 3-mercaptohexyl acetate, play a remarkable role in the tropical, grapefruit-like aroma of wine, and, recently, their positive ...
Roman, T. +4 more
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Sauvignon varietal thiol aroma revelation by Saccharomyces cerevisiae
2011Although an impressive number of research projects throughout the world were dedicated to these topics, the scientific knowledge on the revelation of specific varietal volatiles of Sauvignon by S. cerevisiae remains quite scarce. Such a complexity could be mainly attributable to the fact that such a revelation remains dependent on : 1) the yeast strain
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A Powerful Analytical Indicator to Drive Varietal Thiols Release in Beers: The “Thiol Potency”
BrewingScience, 2017Roland, Aurélie +2 more
openaire +1 more source
2016
The aim of this study was selection and training of sensory panel for Quantitative Descriptive Analysis (QDA) of wine aroma and its application in assessing of the varietal thiols intensity in Pošip wine. Furthermore, the influence of yeast strain along with antioxidant addition (sulfur dioxide and glutathione) on aroma and sensory properties of Pošip ...
Kovačević-Ganić, Karin +3 more
openaire +1 more source
The aim of this study was selection and training of sensory panel for Quantitative Descriptive Analysis (QDA) of wine aroma and its application in assessing of the varietal thiols intensity in Pošip wine. Furthermore, the influence of yeast strain along with antioxidant addition (sulfur dioxide and glutathione) on aroma and sensory properties of Pošip ...
Kovačević-Ganić, Karin +3 more
openaire +1 more source
American Journal of Enology and Viticulture, 2013
Olga Makhotkina +4 more
semanticscholar +1 more source
Olga Makhotkina +4 more
semanticscholar +1 more source