Results 61 to 70 of about 140,156 (189)

Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium [PDF]

, 2010
The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and release, psychophysics, quality, thermal generation, bioflavors, impact ...
Blank, Imre, Wüst, Matthias, Yeretzian, Chahan   +2 more
core   +1 more source

Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid‐derived molecular markers and their possible precursors

Journal of the Science of Food and Agriculture, Volume 105, Issue 15, Page 8315-8329, December 2025.
Abstract Premature aging of red wines (PremOx) is an emerging defect in red wines, related to the onset of cooked fruit, plum and dried figs nuances, as well as the loss of aging potential. This review is focussed on the contribute of lipid‐derived compounds, mainly originating from fatty acids oxidation, to this defect.
Ilaria Prezioso, Enrico Ottaviano, Giuseppe Corcione, Chiara Digiorgio, Gabriele Fioschi, Vito Michele Paradiso   +5 more
wiley   +1 more source

Toward Less Energy‐Consuming Alcoholic Fermentations in Oenology: A Laboratory‐Scale Case Study

Food Frontiers, Volume 6, Issue 6, Page 2931-2941, November 2025.
The graphical abstract outlines the experimental workflow, from fermenting nine commercial yeast strains under different sugar concentrations and temperature programs, to systematic sampling and analysis of metabolites, volatiles, and cell populations, generating the dataset used to assess the impact of temperature dynamics on fermentation.
Romain Minebois, Lainy Ramírez‐Aroca, Eva Balsa‐Canto, Amparo Querol   +3 more
wiley   +1 more source

Effect of bentonite fining on polyfunctional mercaptans and other volatile compounds in Sauvignon blanc wines [PDF]

, 2017
Bentonite fining is the most common process used in the wine industry to remove proteins from wine. Herein, the influence of fermentative and post-fermentative fining on aroma compounds found in Sauvignon blanc wines was studied.
Castro, E., Ferreira, V., Hernández-Orte, P., Lopez, R., Vela, E.   +4 more
core   +2 more sources

Exploring preharvest sprouting (PHS) and late‐maturity alpha‐amylase (LMA) in wheat through proteomics: A review

Crop Science, Volume 65, Issue 3, May/June 2025.
Abstract Climate fluctuations have made it increasingly difficult for growers to maintain the quality and quantity of their grain to a degree that is satisfactory to buyers. Challenges for growers are preharvest sprouting (PHS) and late‐maturity alpha‐amylase (LMA), which are influenced by weather and genetic differences between varieties. Both lead to
John H. Kelly, Alison L. Thompson, Amber L. Hauvermale   +2 more
wiley   +1 more source

Improving the Sensory Quality of Xinhui Citrus Wine by Mixed Yeasts Fermentation of Saccharomyces cerevisiae and Non‐Saccharomyces

Food Bioengineering, Volume 4, Issue 1, Page 53-66, March 2025.
ABSTRACT Xinhui Chenpi, a China National Geographical Indication Product, faces unexploited pulp resources, resulting in resource waste and potential environmental pollution. This study employed Xinhui citrus pulp as a raw material to produce Xinhui citrus wine (XCW), focusing on enhancing the aroma of XCW by utilizing a multi‐strains fermentation ...
Xiaorui Guo, Jiao Wang, Boya Zhu, Jing Liu, Yourong Che, Chaochun Li, Jia Song, Yu Zheng, Min Wang   +8 more
wiley   +1 more source

Occurrence and Analysis of Sulfur Compounds in Wine [PDF]

, 2017
Sulfur compounds play an important role in the sensory characteristics of wine. These molecules can derive from the grape, in which the non-volatile forms are usually present as glycosylated molecules, the metabolic activities of yeast and bacteria, the ...
Fracassetti, Daniela, Vigentini, Ileana
core   +2 more sources

Evaluating the Potential of Gamma‐Glutamylcysteine and Glutathione as Substitutes for SO2 in White Wine

Food Science &Nutrition, Volume 13, Issue 2, February 2025.
Fermentation was carried out using the Narince (Vitis vinifera) grape variety. SO2 and gamma glutamyl cysteine and glutathione were added to the wine produced during bottling as a preservative for substituting SO2. There was no major difference in the proximate composition of wines supplemented with gGC, GSH, and SO2.
Mumine Guruk, Patrick Fickers, Bilal Agirman, Merve Darıcı, Huseyin Erten   +4 more
wiley   +1 more source

Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review

Applied Sciences
Low-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, Francois P. van Jaarsveld, Jessy van Wyk   +2 more
doaj   +1 more source

The effect of terroir on volatilome fingerprinting and qualitative attributes of non‐irrigated grapes reveals differences on glycosylated aroma compounds

Journal of the Science of Food and Agriculture, Volume 105, Issue 1, Page 507-519, 15 January 2025.
Abstract BACKGROUND ‘Xynisteri’ is considered as the reference white grape cultivar in Cyprus with remarkable adaptation to adverse edaphoclimatic conditions and appreciable oenological properties that renders it as an appropriate cultivar for studies within a global context due to climate change.
Egli C. Georgiadou, Minas Mina, Nicolas Valanides, Anna‐Maria Taliadorou, Stefanos Koundouras, Claudio D'Onofrio, Andrea Bellincontro, Fabio Mencarelli, Nikolaos Barbayiannis, Vasileios Fotopoulos, George A. Manganaris   +10 more
wiley   +1 more source