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Volatile aroma and sensory analysis of black raspberry wines fermented by different yeast strains

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Alcohols and Other Volatile Compounds

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Antiinflammatory activities of Rubus coreanus depend on the degree of fruit ripening

inferredcites →https://doi.org/10.1016/0963-9969(93)90090-6openalex-snapshot

Sensory, chemical and gas chromatographic evaluation of five raspberry cultivars

inferredcites →https://doi.org/10.1016/j.aca.2012.01.026openalex-snapshot

Volatile composition and sensory properties of Vitis vinifera red cultivars from North West Spain: Correlation between sensory and instrumental analysis

inferredcites →https://doi.org/10.1016/j.biortech.2007.08.063openalex-snapshot

Antioxidant activities of ethanol extracts from seeds in fresh Bokbunja (Rubus coreanus Miq.) and wine processing waste

inferredcites →https://doi.org/10.1016/j.foodchem.2007.01.034openalex-snapshot

Inhibitory effect of Chardonnay and black raspberry seed extracts on lipid oxidation in fish oil and their radical scavenging and antimicrobial properties

inferredcites →https://doi.org/10.1016/j.foodchem.2007.09.032openalex-snapshot

The development of varietal aroma from non-floral grapes by yeasts of different genera

inferredcites →https://doi.org/10.1016/j.foodchem.2010.09.056openalex-snapshot

Analysis of volatile compounds of mango wine

inferredcites →https://doi.org/10.1016/j.foodchem.2012.03.105openalex-snapshot

Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses

inferredcites →https://doi.org/10.1016/j.foodres.2010.01.007openalex-snapshot

Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees

inferredcites →https://doi.org/10.1016/j.foodres.2010.08.003openalex-snapshot

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

inferredcites →https://doi.org/10.1016/j.foodres.2011.10.046openalex-snapshot

Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d'Abruzzo red wine quality

inferredcites →https://doi.org/10.1016/j.foodres.2012.06.012openalex-snapshot

Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines

inferredcites →https://doi.org/10.1016/j.foodres.2013.01.056openalex-snapshot

Aromatic and sensorial profiles of young Cabernet Sauvignon wines fermented by different Chinese autochthonous Saccharomyces cerevisiae strains

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2008.02.023openalex-snapshot

Different commercial yeast strains affecting the volatile and sensory profile of cava base wine

inferredcites →https://doi.org/10.1016/j.talanta.2011.10.010openalex-snapshot

Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography–mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines—A comparative study

inferredcites →https://doi.org/10.1016/j.talanta.2012.08.028openalex-snapshot

Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines

inferredcites →https://doi.org/10.1021/jf020337fopenalex-snapshot

Effect of Different Strains ofSaccharomyces cerevisiaeon Production of Volatiles in Napa Gamay Wine and Petite Sirah Wine

inferredcites →https://doi.org/10.1021/jf072313kopenalex-snapshot

Cyanidin 3-Rutinoside and Cyanidin 3-Xylosylrutinoside as Primary Phenolic Antioxidants in Black Raspberry

inferredcites →https://doi.org/10.1021/jf100448kopenalex-snapshot

Evolution of Aroma and Phenolic Compounds during Ripening of 'Superior Seedless' Grapes

inferredcites →https://doi.org/10.1021/jf9030772openalex-snapshot

Dietary Black Raspberry Anthocyanins Do Not Alter Development of Obesity in Mice Fed an Obesogenic High-Fat Diet

inferredcites →https://doi.org/10.1111/j.1755-0238.2005.tb00285.xopenalex-snapshot

Yeast and bacterial modulation of wine aroma and flavour

inferredcites →https://doi.org/10.1128/aem.66.2.744-753.2000openalex-snapshot

Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

inferredcites →https://doi.org/10.1515/9783112735770openalex-snapshot

Aroma of Beer, Wine and Distilled Alcoholic Beverages

inferredcites →https://doi.org/10.21548/4-2-2370openalex-snapshot

Terpenes in the Aroma of Grapes and Wines: A Review

inferredcites →https://doi.org/10.3746/jkfn.2005.34.6.790openalex-snapshot

Comparison of Physiological Activities between Hot-Water and Ethanol Extracts of Bokbunja (Rubus coreanum F.)

inferredcites →https://doi.org/10.5344/ajev.1987.38.1.41openalex-snapshot

Descriptive Analysis of Commercial Cabernet Sauvignon Wines from California

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Typical Aromas Characterization of Red Raspberry Wine Co-Fermented by Issatchenkia Terricola Wjl-G4 Purposed on Acid Reducing and Aroma Enhancing

inferred← citeshttps://doi.org/10.1002/jib.412openalex-snapshot

Enhancement of volatile aromatic compounds in black raspberry wines via enzymatic treatment

inferred← citeshttps://doi.org/10.1002/jib.524openalex-snapshot

Influence of maceration techniques on the chemical, aromatic, sensory and biogenic amine profiles of cherry wine

inferred← citeshttps://doi.org/10.1002/jib.542openalex-snapshot

The aromatic volatile composition ofLonicera eduliswines produced with three different strains ofSaccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1007/s00217-020-03512-0openalex-snapshot

Effect of mixed fermentation by Torulaspora delbrueckii, Saccharomyces cerevisiae, and Lactobacillus plantarum on the sensory quality of black raspberry wines

inferred← citeshttps://doi.org/10.1007/s13197-026-06611-0openalex-snapshot

Optimization of fermentation process and quality analysis of Dangshan pear (Pyrus spp.) wine

inferred← citeshttps://doi.org/10.1007/s43393-025-00395-8openalex-snapshot

Research progress on aroma enhancement strategies for fruit wine

inferred← citeshttps://doi.org/10.1016/b978-0-12-800850-8.00005-3openalex-snapshot

Methods of Evaluation of Fruit Wines

inferred← citeshttps://doi.org/10.1016/j.fm.2020.103551openalex-snapshot

Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines

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Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models

inferred← citeshttps://doi.org/10.1080/10942912.2019.1640736openalex-snapshot

Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution

inferred← citeshttps://doi.org/10.1111/1541-4337.70386openalex-snapshot

Red Berry Wines: Comprehensive Insights Into Composition, Technological Advances, Quality, and Safety Considerations

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Regionality in Australian Shiraz: compositional and climate measures that relate to key sensory attributes

inferred← citeshttps://doi.org/10.1111/jfbc.12891openalex-snapshot

Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.2323/jgam.2018.09.004openalex-snapshot

Isolation and molecular identification for autochthonous starter Saccharomyces cerevisiae with low biogenic amine synthesis for black raspberry (Rubus coreanus Miquel) wine fermentation

inferred← citeshttps://doi.org/10.3390/antiox9090871openalex-snapshot

Berry Phenolic and Volatile Extracts Inhibit Pro-Inflammatory Cytokine Secretion in LPS-Stimulated RAW264.7 Cells through Suppression of NF-κB Signaling Pathway

inferred← citeshttps://doi.org/10.3390/chromatography2030293openalex-snapshot

Recent Developments and Applications of Solid Phase Microextraction (SPME) in Food and Environmental Analysis—A Review

inferred← citeshttps://doi.org/10.3390/foods11182767openalex-snapshot

Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

inferred← citeshttps://doi.org/10.3390/foods12020290openalex-snapshot

Widely Targeted Metabolomics Was Used to Reveal the Differences between Non-Volatile Compounds in Different Wines and Their Associations with Sensory Properties

inferred← citeshttps://doi.org/10.3390/foods13081247openalex-snapshot

Study on the Effect of Different Concentrations of SO2 on the Volatile Aroma Components of ‘Beibinghong’ Ice Wine

inferred← citeshttps://doi.org/10.3390/horticulturae11030302openalex-snapshot

Aroma Compounds from Grape Pomace: Investigation of Key Winemaking Factors for Future Extraction Applications—A Review

inferred← citeshttps://doi.org/10.3390/molecules29112457openalex-snapshot

Volatilomics of Fruit Wines

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