Potentially smoke tainted red wines: volatile phenols and aroma attributes [PDF]
, 2019 CITATION: McKay, M., et al. 2019. Potentially smoke tainted red wines : volatile phenols and aroma attributes. South African Journal of Enology and Viticulture, 40(2), doi:10.21548/40-2-3270.The original publication is available at http://www.journals.ac.
Bauer, F.F. +7 more
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Volatile phenols in aged wine spirits: role, contents and impact of ageing systems [PDF]
, 2021 The volatile phenols (eugenol, guaiacol, 4-methylguaiacol, syringol, 4-methylsyringol and 4-allylsyringol) are odorant compounds that may exist in aged wine spirits resulting from their contact with wooden barrels during the ageing process.
Catarino, Sofia +8 more
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Application of Near-Infrared Spectroscopy to characterize volatile phenols and sensory profile of aged wine spirits [PDF]
, 2022 Application of Near-Infrared Spectroscopy to characterize volatile phenols and sensory profile of aged wine spirits.info:eu-repo/semantics ...
Catarino, Sofia +7 more
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Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis
Beverages, 2023 Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precursor of
Mahesh Chandra +3 more
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The influence of the yeast on aromatic profile of the wine.
Kvasný průmysl, 2007 The proces of wine fermentation altogether with other factors have significant impact on the origin of broad bouquet and flavour spectrum of the wine, both used yeast strain and natural microflora of the grapes.
Katarína FURDÍKOVÁ, Fedor MALÍK
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Selective use of wine yeast strains having different volatile phenols production [PDF]
, 2015 Among Saccharomyces cerevisiae wine yeasts, we found a high frequency of strains having the ability to decarboxylate 4-hydroxycinnamic acid and 3-methoxy-4-hydroxy-cinnamic acid. From Gewurztraminer juices fermented by S. cerevisiae wine strains with and
Versini, G. +3 more
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Effect of different soaking conditions on the quality of tartary buckwheat wine
Shipin yu jixie, 2023 Objective: This study aimed to find the most appropriate tartary buckwheat variety for soaking wine. Methods: The contents of total flavones, soluble solids, total phenols, antioxidant properties, color difference and light transmittance of three kinds ...
BAI Jia-jia +4 more
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Highlight on the problems generated by p-coumaric acid analysis in fermentations [PDF]
, 2008 p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by Brettanomyces yeast. Chromatographic methods are the most common techniques to detect p-
Dominique Salameh +9 more
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Carbon isotope anomaly in the major plant C-1 pool and its global biogeochemical implications [PDF]
, 2004 We report that the most abundant C-1 units of terrestrial plants, the methoxyl groups of pectin and lignin, have a unique carbon isotope signature exceptionally depleted in C-13.
Kalin, R. +4 more
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Physicochemical properties and volatile flavor compounds of five kinds of red-fleshed kiwifruit wines [PDF]
Zhongguo niangzaoTo investigate the physicochemical properties, volatile flavor compounds and phenolics compound contents in red-fleshed kiwifruit wine, selecting five commercially available red-fleshed kiwifruit wines as research objects, the physicochemical indexes ...
AO Hongyan, YIN Liguo, LI Cen, ZHU Wenyou, TANG Cui, ZHANG Yi, QIU Shuyi, YAN Yan
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