Results 41 to 50 of about 140,156 (189)

Changes in aromatic characteristics of loureiro and alvarinho wines during maturation [PDF]

, 2008
Changes in volatiles during maturation in bottles of monovarietal Vinhos Verdes wines from Loureiro and Alvarinho grape varieties, were followed by chemical and sensory analyses. Young wines and wines matured for 8 and 20 months were studied.
Baumes, Raymond L., Maia, M. Odete, Oliveira, J. M., Oliveira, P.   +3 more
core   +1 more source

Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation

Molecules, 2015
Analyses of key odorous polyfunctional volatile thiols in wines (3-mercaptohexanol (3-MH), 3-mercaptohexylacetate (3-MHA), and 4-mercapto-4-methyl-2-pentanone (4-MMP)) are challenging due to their high reactivity and ultra-trace concentrations ...
Lauren E. Musumeci, Imelda Ryona, Bruce S. Pan, Natalia Loscos, Hui Feng, Michael T. Cleary, Gavin L. Sacks   +6 more
doaj   +1 more source

Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae

Frontiers in Microbiology, 2020
Non-Saccharomyces yeasts are currently widely used in winemaking to enhance aroma profile diversity among wines. The use of Metschnikowia pulcherrima in sequential inoculation with S.
Pauline Seguinot, Pauline Seguinot, Anne Ortiz-Julien, Carole Camarasa   +3 more
doaj   +1 more source

Impact of commercial yeast strains on wine fermentation and formation of metabolites of yellow passion fruit (Passiflora edulis Sims F. flavicarpa Degner) [PDF]

, 2010
Juice of yellow passion fruit (YPF) was fermented with different commercial yeast strains of Saccharomyces. This research aimed to investigate the impact of one commercial strain of Saccharomyces bayanus (Strain A) and two strains of Saccharomyces ...
Brückner, Hans, Rauhut, Doris, Srisamatthakarn, Pattharaporn   +2 more
core   +1 more source

Dissecting the components controlling root-to-shoot arsenic translocation in Arabidopsis thaliana [PDF]

, 2017
Arsenic (As) is an important environmental and food-chain toxin. We investigated the key components controlling As accumulation and tolerance in Arabidopsis thaliana.
Banks, Jo Ann, Bermejo, Eduardo Sanchez, Chen, Yi, Na, GunNam, Salt, David E., Wang, Chengcheng, Zhao, Fang-Jie   +6 more
core   +2 more sources

Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

AMB Express, 2018
Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids are typically used for white wine fermentation because of their cryotolerance. One group of these hybrids presents a unique ability to release thiol varietal aroma products as well as ...
Amandine Deroite, Jean-Luc Legras, Peggy Rigou, Anne Ortiz-Julien, Sylvie Dequin   +4 more
doaj   +1 more source

Perceived complexity in Sauvignon Blanc wines: influence of domain-specific expertise [PDF]

, 2014
Background and Aims Complexity is a multidimensional and poorly defined term that is frequently employed to characterise wine sensorially. The present study aimed to investigate the sensorial nature of perceived complexity in wine as a function of domain-
Aron, ASTM International, Auvray, Callier, Capone, Charters, Chollet, Cooper, Dalton, Distel, Gibson, Gibson, Green, Hubert, Hughson, International Organization for Standardization, Jinks, Langlois, Langlois, Lawless, Le Berre, Livermore, Manetta, Marshall, Masneuf-Pomarede, Meillon, Melcher, Parr, Parr, Parr, Parr, Parr, Peltier, Saenz-Navajas, Schlich, Singleton, Solomon, Thorngate, Urdapilleta, Zucco   +39 more
core   +4 more sources

Exploring grapevine canopy management: effects of removing main leaves or lateral shoots before flowering

IVES Technical Reviews
This study highlights the physiological effects of pre-flowering leaf removal from the fruiting zone of the Swiss white grape variety Petite Arvine, which is rich in varietal thiols.
Thibaut Verdenal, Vivian Zufferey, Agnès Dienes-Nagy, Stefan Bieri, Gilles Bourdin, Jean-Sébastien Reynard, Jean-Laurent Spring   +6 more
doaj   +3 more sources

Quantifying variation in the ability of yeasts to attract Drosophila melanogaster [PDF]

, 2013
Yeasts that invade and colonise fruit significantly enhance the volatile chemical diversity of this ecosystem. These modified bouquets are thought to be more attractive to Drosophila flies than the fruit alone, but the variance of attraction in natural ...
A Barata, A Costa, A Merico, Anne C. Gaskett, AV Devineni, C Anagnostou, C Jones, Catrin S. Günther, CP Kurtzman, D Gilbert, E Vianna, EA Hallem, EA Hallem, FH Simmons, FJ Odling-Smee, François Leulier, G Styger, H Chen, I Giglioli, IJ Tsai, J Piskur, J Stökl, J Zhu, JA Chandler, JA Stamps, JC Gray, JH Swiegers, JM Thomson, JN Thompson, KM Sumby, KN Laland, KS Howell, LB Vosshall, LJ Johnson, Loida Palanca, M Begg, M Ogueta, M Reuter, Matthew R. Goddard, MC Stensmyr, MC Stensmyr, MR Goddard, MR Goddard, MR Goddard, N Anfang, N Moreira, NY Masse, P Romano, PG Becher, Richard D. Newcomb, RM Joseph, S Lebreton, SL Turner, SMG Saerens, T Pfeiffer, TA Markow, WT Starmer, WT Starmer, Y Fuyama   +58 more
core   +3 more sources

Improving Digestibility of Soy Flour by Reducing Disulfide Bonds with Thioredoxin [PDF]

, 2008
The Kunitz trypsin inhibitor (KTI) and the Bowman−Birk inhibitor (BBI) of trypsin and chymotrypsin contain disulfide bonds. Glycinin, the major storage protein in soybeans also contains disulfide bonds.
Faris, Richard, Wang, Hui, Wang, Tong, Wang, Tong   +3 more
core   +3 more sources