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Quantification of Selected Aroma-Active Compounds in Pinot Noir Wines from Different Grape Maturities
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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The aroma of Grenache red wine: hierarchy and nature of its main odorants
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Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study
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Stir bar sorptive extraction (SBSE), a novel extraction technique for aqueous samples: Theory and principles
inferredcites →https://doi.org/10.1002/1097-0010(20000901)80:11<1659::aid-jsfa693>3.0.co;2-6openalex-snapshot
Quantitative determination of the odorants of young red wines from different grape varieties
inferredcites →https://doi.org/10.1002/ffj.1551openalex-snapshot
Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)
inferredcites →https://doi.org/10.1002/ffj.1621openalex-snapshot
Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry
inferredcites →https://doi.org/10.1007/s00216-002-1266-2openalex-snapshot
Sorptive sample preparation – a review
inferredcites →https://doi.org/10.1007/s00216-003-1837-xopenalex-snapshot
Application of stir bar sorptive extraction for wine analysis
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The shelf life of foods and beverages
inferredcites →https://doi.org/10.1016/j.aca.2005.05.012openalex-snapshot
Characterization of the aroma profile of Madeira wine by sorptive extraction techniques
inferredcites →https://doi.org/10.1016/j.chroma.2003.10.073openalex-snapshot
Optimisation of stir bar sorptive extraction for the analysis of volatile phenols in wines
inferredcites →https://doi.org/10.1016/s0021-9673(98)00100-9openalex-snapshot
Headspace solid-phase microextraction analysis of volatile sulphides and disulphides in wine aroma
inferredcites →https://doi.org/10.1016/s0168-1605(02)00149-6openalex-snapshot
β-Glucosidase activity in a Saccharomyces cerevisiae wine strain
inferredcites →https://doi.org/10.1016/s0963-9969(00)00177-0openalex-snapshot
Vinification effects on the sensory, colour and GC profiles of Pinot noir wines from British Columbia
inferredcites →https://doi.org/10.1021/jf000401yopenalex-snapshot
Differentiation of the Aromas of Merlot and Cabernet Sauvignon Wines Using Sensory and Instrumental Analysis
inferredcites →https://doi.org/10.1021/jf001372uopenalex-snapshot
Identification and Quantification of Impact Odorants of Aged Red Wines from Rioja. GC−Olfactometry, Quantitative GC-MS, and Odor Evaluation of HPLC Fractions
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Headspace Sorptive Extraction (HSSE), Stir Bar Sorptive Extraction (SBSE), and Solid Phase Microextraction (SPME) Applied to the Analysis of Roasted Arabica Coffee and Coffee Brew
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Aroma Composition ofVitis viniferaCv. Tannat: the Typical Red Wine from Uruguay
inferredcites →https://doi.org/10.1021/jf0342932openalex-snapshot
3-Hydroxy-4,5-dimethyl-2(5H)-furanone: A Key Odorant of the Typical Aroma of Oxidative Aged Port Wine
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Solid-Phase Microextraction and Gas Chromatography Olfactometry Analysis of Successively Diluted Samples. A New Approach of the Aroma Extract Dilution Analysis Applied to the Characterization of Wine Aroma
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Influence of the Timing of Nitrogen Additions during Synthetic Grape Must Fermentations on Fermentation Kinetics and Nitrogen Consumption
inferredcites →https://doi.org/10.1021/jf960759nopenalex-snapshot
Quantitative Determination of Potent Flavor Compounds in Burgundy Pinot Noir Wines Using a Stable Isotope Dilution Assay
inferredcites →https://doi.org/10.1021/jf9608433openalex-snapshot
Identification of Character Impact Odorants of Different White Wine Varieties
inferredcites →https://doi.org/10.1081/fri-100000517openalex-snapshot
ANALYTICAL CHEMISTRY: UNLOCKING THE SECRETS OF WINE FLAVOR
inferredcites →https://doi.org/10.1111/j.1365-2621.1992.tb14339.xopenalex-snapshot
Odor Analysis of Pinot Noir Wines from Grapes of Different Maturities by a Gas Chromatography‐Olfactometry Technique (Osme)
inferredcites →https://doi.org/10.5344/ajev.1980.31.1.69openalex-snapshot
Identification of some Volatile Compounds of Wine ofVitis ViniferaCultivar Pinot Noir
inferredcites →https://doi.org/10.5344/ajev.1992.43.1.90openalex-snapshot
Identification of Additional Odor-Active Compounds in Pinot noir Wines
inferredcites →https://doi.org/10.5344/ajev.1994.45.2.201openalex-snapshot
Comparison of Some French-American Hybrid Wines With White Riesling Using Gas Chromatography-Olfactometry
inferredcites →https://doi.org/10.5344/ajev.1995.46.3.392openalex-snapshot
Ethyl Anthranilate, Ethyl Cinnamate, 2,3-Dihydrocinnamate, and Methyl Anthranilate: Four Important Odorants Identified in Pinot noir Wines of Burgundy
inferredcites →https://doi.org/10.5344/ajev.1996.47.1.17openalex-snapshot
Barrel-to-Barrel Variation of Volatile Oak Extractives in Barrel-Fermented Chardonnay
inferredcites →https://doi.org/10.5344/ajev.1997.48.4.443openalex-snapshot
Influence of Polyphenolic Components of Red Wines on the Microbial Synthesis of Volatile Phenols
inferredcites →https://doi.org/10.5344/ajev.2001.52.2.159openalex-snapshot
Differences in Phenolic Profile between Oak Wood and Stainless Steel Fermentation in White Wines
inferredcites →https://doi.org/10.5344/ajev.2006.57.2.125openalex-snapshot
Development of Proanthocyanidins inVitis viniferaL. cv. Pinot noir Grapes and Extraction into Wine
inferredcites →https://doi.org/10.5860/choice.31-4368openalex-snapshot
Flavor science: sensible principles and techniques
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Severe shoot topping slows down berry sugar accumulation rate, alters the vine growth and photosynthetic capacity, and influences the flavoromics of Cabernet Sauvignon grapes in a semi-arid region
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Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology
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inferred← citeshttps://doi.org/10.18832/kp2010040openalex-snapshot
Possibilities of utilization of modern sample preparation methods for gas chromatographic analysis of beverages and especially beer. Part II. - Stir Bar Sorptive Extraction.
inferred← citeshttps://doi.org/10.20870/oeno-one.2024.58.1.7668openalex-snapshot
Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines
inferred← citeshttps://doi.org/10.20870/oeno-one.2024.58.1.7736openalex-snapshot
Descriptive temporal sensory properties and volatile composition of Pinot noir wines produced with contrasting alcoholic fermentation temperatures and cap management regimes
inferred← citeshttps://doi.org/10.21548/34-1-1084openalex-snapshot
Effects of Extended Grape Ripening With or Without Must and Wine Alcohol Manipulations on Cabernet Sauvignon Wine Sensory Characteristics
inferred← citeshttps://doi.org/10.21548/34-2-1097openalex-snapshot
Determination of Odorants in Varietal Wines from International Grape Cultivars (Vitis vinífera) Grown in NW Spain
inferred← citeshttps://doi.org/10.2174/1570180820666230228115450openalex-snapshot
Assessment of Wine Quality, Traceability and Detection of Grapes Wine, Detection of Harmful Substances in Alcohol and Liquor Composition Analysis
inferred← citeshttps://doi.org/10.32469/10355/86501openalex-snapshot
Characterization of berry and wine aroma development in interspecific hybrids important to Missouri using a metabolomics based approach
inferred← citeshttps://doi.org/10.3389/fmicb.2016.00411openalex-snapshot
Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity
inferred← citeshttps://doi.org/10.3390/fermentation7030168openalex-snapshot
Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts
inferred← citeshttps://doi.org/10.3390/foods11070958openalex-snapshot
Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of Mistelles and Wines with Particular Emphasis in Strecker Aldehydes
inferred← citeshttps://doi.org/10.3390/foods11091336openalex-snapshot
Effects of UV-B and Water Deficit on Aroma Precursors in Grapes and Flavor Release during Wine Micro-Vinification and Consumption
inferred← citeshttps://doi.org/10.3390/foods8010029openalex-snapshot
Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry
inferred← citeshttps://doi.org/10.3390/horticulturae7070184openalex-snapshot
Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine
inferred← citeshttps://doi.org/10.3390/metabo15020129openalex-snapshot
Development of a Dispersive Liquid–Liquid Microextraction Method for Quantification of Volatile Compounds in Wines Using Gas Chromatography–Mass Spectrometry
inferred← citeshttps://doi.org/10.3390/molecules20035112openalex-snapshot
Functional Characterization of Individual- and Mixed-Burgundian Saccharomyces cerevisiae Isolates for Fermentation of Pinot Noir
inferred← citeshttps://doi.org/10.3390/molecules200610980openalex-snapshot
Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production
inferred← citeshttps://doi.org/10.3390/molecules22071045openalex-snapshot
Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies
inferred← citeshttps://doi.org/10.3390/molecules22101674openalex-snapshot
Furanones and Anthranilic Acid Derivatives from the Endophytic Fungus Dendrothyrium variisporum
inferred← citeshttps://doi.org/10.3390/molecules23040779openalex-snapshot
Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis
inferred← citeshttps://doi.org/10.3390/molecules26051288openalex-snapshot
The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma
inferred← citeshttps://doi.org/10.3390/molecules26165108openalex-snapshot
Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling
inferred← citeshttps://doi.org/10.3390/molecules26196010openalex-snapshot
Workflow to Investigate Subtle Differences in Wine Volatile Metabolome Induced by Different Root Systems and Irrigation Regimes
inferred← citeshttps://doi.org/10.3390/molecules28104228openalex-snapshot
Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines—Occurrence in Spanish Red Wines and Mistelles
inferred← citeshttps://doi.org/10.3390/plants9050630openalex-snapshot
Variation of Growth-to-Ripening Time Interval Induced by Abscisic Acid and Synthetic Auxin affecting Transcriptome and Flavor Compounds in Cabernet Sauvignon Grape Berry
inferred← citeshttps://doi.org/10.3390/separations10100525openalex-snapshot
Development of an Ultrasound-Assisted Emulsification Microextraction Method for the Determination of Volatile Compounds in Wines
inferred← citeshttps://doi.org/10.3390/separations5010020openalex-snapshot
Determination of Selected Aromas in Marquette and Frontenac Wine Using Headspace-SPME Coupled with GC-MS and Simultaneous Olfactometry
inferred← citeshttps://doi.org/10.35376/10324/892openalex-snapshot
Estudio de variedades minoritarias de vid (Vitis vinifera L.): descripción, caracterización agronómica y enológica de material procedente de las Islas Baleares = Study of minor grapevine cultivars (Vitis vinifera L.): description, agronomic and oenological characterization of varieties from the…
inferred← citeshttps://doi.org/10.4067/s0718-16202008000300010openalex-snapshot
Maturity of Cabernet Sauvignon berries from grapevines grown with two different training systems and environmental conditions in a new grape growing region in Brazil
inferred← citeshttps://doi.org/10.5073/vitis.2013.52.41-48openalex-snapshot
Characterisation of volatile components of red and sparkling wines from a new wine grape cultivar 'Meili' (Vitis vinifera L.)
inferred← citeshttps://doi.org/10.5344/ajev.2011.11032openalex-snapshot
Investigating High Hydrostatic Pressure Processing as a Tool for Studying Yeast during Red Winemaking
inferred← citeshttps://doi.org/10.5344/ajev.2014.13137openalex-snapshot
Various Influences of Harvest Date and Fruit Sugar Content on Different Wine Flavor and Aroma Compounds
inferred← citeshttps://doi.org/10.5344/ajev.2014.14003openalex-snapshot
Characterization of the Aroma of Central Otago Pinot noir Wines Using Sensory Reconstitution Studies
inferred← citeshttps://doi.org/10.5344/ajev.2015.14118openalex-snapshot
Analysis of Rotundone in Japanese Syrah Grapes and Wines using Stir Bar Sorptive Extraction (SBSE) with Heart-Cutting Two-Dimensional GC-MS
inferred← citeshttps://doi.org/10.5344/ajev.2016.14132openalex-snapshot
Impact of Mechanical Harvesting and Optical Berry Sorting on Grape and Wine Composition
inferred← citeshttps://doi.org/10.5344/ajev.2016.16046openalex-snapshot
Impact of Yeasts Present during Prefermentation Cold Maceration of Pinot noir Grapes on Wine Volatile Aromas
inferred← citeshttps://doi.org/10.5344/ajev.2018.18014openalex-snapshot
Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines
inferred← citeshttps://doi.org/10.5772/31854openalex-snapshot
Application of Gas Chromatography on the Evaluation of Grape and Wine Aroma in Atlantic Viticulture (NW Iberian Peninsula)
inferred← citeshttps://doi.org/10.68110/y1txdv02openalex-snapshot
Influência da maturação das uvas no perfil sensorial de espumantes brasileiros
inferred← citeshttps://doi.org/10.70675/0ec9d21bzcdbfz4dd9zae31zb2927270a076openalex-snapshot
Effet de l'adaptation des pratiques culturales de la vigne en réponse au changement climatique (manipulation de la canopée, utilisation d'acide abscissique) sur le potentiel qualitatif de la baie de raisin : approches agronomique, analytique et transcriptomique : & Caractérisation fonctionnelle de…
inferred← citeshttps://doi.org/10.70675/797c3690z1ce2z4129zb501zaf6c844ba55bopenalex-snapshot
Rôle des caractères génétiques de la levure Saccharomyces cerevisiae et de la composition de la vendange sur la production d’esters lors de la fermentation alcoolique : Effet des gènes codants pour les estérases et du niveau de maturité des raisins sur les caractéristiques chimiques et…
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