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Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Quantitative determination of the odorants of young red wines from different grape varieties
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Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)
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Sensory descriptive analysis of the aroma of hydrolysed precursor fractions from semillon, chardonnay and sauvignon blanc grape juices
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Synthesis of volatile phenols by Saccharomyces cerevisiae in wines
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Description of theβ-glucosidase activity of wine yeasts
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Sequential enzymic hydrolysis of potentially aromatic glycosides from grape
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The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components
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Flavor chemistry: Trends and developments
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Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry
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Fast analysis of important wine volatile compounds
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Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines
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Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection
inferredcites →https://doi.org/10.1016/s0168-1605(02)00149-6openalex-snapshot
β-Glucosidase activity in a Saccharomyces cerevisiae wine strain
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Hydrolysis and transformation of terpene glycosides from muscat must by different yeast species
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Oxygenated C13-Norisoprenoids
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1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) formation in wine. 1. Studies on the hydrolysis of 2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-ene-2,8-diol rationalizing the origin of TDN and related C13 norisoprenoids in Riesling wine
inferredcites →https://doi.org/10.1021/jf00035a051openalex-snapshot
Role of cinnamoyl esterase activities from enzyme preparations on the formation of volatile phenols during winemaking
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Studies on the hydrolysis of two megastigma-3,6,9-triols rationalizing the origins of some volatile C13 norisoprenoids of Vitis vinifera grapes
inferredcites →https://doi.org/10.1021/jf00096a016openalex-snapshot
Novel monoterpene disaccharide glycosides of Vitis vinifera grapes
inferredcites →https://doi.org/10.1021/jf00096a017openalex-snapshot
Novel polysulfides identified in the volatile components from Welsh onions (Allium fistulosum L. var. maichuon) and scallions (Allium fistulosum L. var. caespitosum)
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Volatile Compounds Released by Enzymatic Hydrolysis of Glycoconjugates of Leaves and Grape Berries fromVitis viniferaMuscat of Alexandria and Shiraz Cultivars
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Definitive Evidence for the Actual Contribution of Yeast in the Transformation of Neutral Precursors of Grape Aromas
inferredcites →https://doi.org/10.1021/jf0347113openalex-snapshot
(E)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene: A Potent Grape-Derived Odorant in Wine
inferredcites →https://doi.org/10.1021/jf035341lopenalex-snapshot
Characterization of the Aroma of a Wine from Maccabeo. Key Role Played by Compounds with Low Odor Activity Values
inferredcites →https://doi.org/10.1021/jf047870aopenalex-snapshot
Prediction of the Wine Sensory Properties Related to Grape Variety from Dynamic-Headspace Gas Chromatography−Olfactometry Data
inferredcites →https://doi.org/10.1021/jf050327popenalex-snapshot
Precursors to Damascenone: Synthesis and Hydrolysis of Isomeric 3,9-Dihydroxymegastigma-4,6,7-trienes
inferredcites →https://doi.org/10.1021/jf0607718openalex-snapshot
Hydrolysis and Transformation of Grape Glycosidically Bound Volatile Compounds during Fermentation with ThreeSaccharomycesYeast Strains
inferredcites →https://doi.org/10.1021/jf60230a020openalex-snapshot
Volatiles of corn tassels: possible corn ear worm attractants
inferredcites →https://doi.org/10.1021/jf60230a037openalex-snapshot
Hydroxylated linalool derivatives as precursors of volatile monoterpenes of muscat grapes
inferredcites →https://doi.org/10.1021/jf9904970openalex-snapshot
Acid-Catalyzed Hydrolysis of Alcohols and Their β- d -Glucopyranosides
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Quantitative Analysis of γ‐Nonalactone in Wines and Its Threshold Determination
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The effect of hydrolysis conditions on the aroma released from Semillon grape glycosides
inferredcites →https://doi.org/10.5344/ajev.1986.37.2.112openalex-snapshot
Stability of Free and Bound Fractions of Some Aroma Components of Grapes cv. Muscat During the Wine Processing: Preliminary Results
inferredcites →https://doi.org/10.5344/ajev.1990.41.4.277openalex-snapshot
Volatile C13-Norisoprenoid Compounds in Riesling Wine Are Generated From Multiple Precursors
inferredcites →https://doi.org/10.5344/ajev.1991.42.3.167openalex-snapshot
The Contribution of Hydrolyzed Flavor Precursors to Quality Differences in Shiraz Juice and Wines: An Investigation by Sensory Descriptive Analysis
inferredcites →https://doi.org/10.5344/ajev.1993.44.4.359openalex-snapshot
The Volatile Composition of Chardonnay Juices: A Study by Flavor Precursor Analysis
inferredcites →https://doi.org/10.5344/ajev.1994.45.3.291openalex-snapshot
Glycosidase Activities of Three Enological Yeast Strains During Winemaking: Effect on the Terpenol Content of Muscat Wine
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
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Thermal decomposition study of 4-methyloxybenzyl-glycoside by TG/DTA and on-line pyrolysis-photoionization mass spectrometry
inferred← citeshttps://doi.org/10.1080/14786419.2014.955492openalex-snapshot
Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kakiL.f.) fruit wines using different commercial yeast strains ofSaccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1080/19476337.2017.1337813openalex-snapshot
Enantiomeric differentiation of three key volatile compounds in three different palm wines (Elaeis guineensis, Borassus flabellifer and Nypa fruticans)
inferred← citeshttps://doi.org/10.1093/femsre/fuy041openalex-snapshot
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
inferred← citeshttps://doi.org/10.1094/asbcj-2017-1805-01openalex-snapshot
Influence of Ethyl Esters, Oxygenated Terpenes, and Aliphatic γ- and δ-Lactones (C 9–12 ) on Beer Fruit Aroma
inferred← citeshttps://doi.org/10.1111/1750-3841.13598openalex-snapshot
Aroma Glycosides in Grapes and Wine
inferred← citeshttps://doi.org/10.1111/1750-3841.16355openalex-snapshot
Investigation of non‐ Saccharomyces yeasts with intracellular β‐glycosidase activity for wine aroma modification
inferred← citeshttps://doi.org/10.1111/ajgw.12087openalex-snapshot
Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods
inferred← citeshttps://doi.org/10.1111/ajgw.12127openalex-snapshot
Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must
inferred← citeshttps://doi.org/10.1111/ajgw.12149openalex-snapshot
Aroma composition of 2-year-old New Zealand Pinot Noir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests
inferred← citeshttps://doi.org/10.1111/ajgw.12390openalex-snapshot
Don't miss the marc: phenolic‐free glycosides from white grape marc increase flavour of wine
inferred← citeshttps://doi.org/10.1111/ajgw.12536openalex-snapshot
Isolation and characterisation of autochthonous Saccharomyces cerevisiae from ‘Pago’ Merlot wines of Utiel‐Requena (Spain) origin
inferred← citeshttps://doi.org/10.1111/ajgw.12540openalex-snapshot
Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines
inferred← citeshttps://doi.org/10.1111/ajgw.12543openalex-snapshot
Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2011.02800.xopenalex-snapshot
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes
inferred← citeshttps://doi.org/10.1111/j.1567-1364.2008.00421.xopenalex-snapshot
Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry ( Prunus cerasus L.) used in the production of special fruit beers
inferred← citeshttps://doi.org/10.1111/j.1567-1364.2011.00746.xopenalex-snapshot
Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2011.02145.xopenalex-snapshot
Analytical and Sensory Characterization of the Aroma of “Langhe D.O.C. Nebbiolo” Wines: Influence of the Prefermentative Cold Maceration with Dry Ice
inferred← citeshttps://doi.org/10.1111/j.1755-0238.2009.00054.xopenalex-snapshot
Discovering a chemical basis for differentiating wines made by fermentation with ‘wild’ indigenous and inoculated yeasts: role of yeast volatile compounds
inferred← citeshttps://doi.org/10.1111/jfbc.12684openalex-snapshot
Volatile aroma compounds in wines from Chinese wild/hybrid species
inferred← citeshttps://doi.org/10.1111/lam.12527openalex-snapshot
A novel extracellular glycosidase activity fromRhodotorula mucilaginosa: its application potential in wine aroma enhancement
inferred← citeshttps://doi.org/10.1155/2022/9853264openalex-snapshot
The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production
inferred← citeshttps://doi.org/10.1155/ijm/3448995openalex-snapshot
Flavorful Microbial Fermentation: Metabolic, Flavoromic, and Sensory Analysis Insights Into Probiotic‐Enhanced Catharina Sour Beer With Lacticaseibacillus paracasei F19
inferred← citeshttps://doi.org/10.1177/1934578x1400900833openalex-snapshot
Characterization of Volatiles of Necrotic Stenocereus thurberi and Opuntia littoralis and Toxicity and Olfactory Preference of Drosophila melanogster, D. mojavensis wrigleyi , and D. mojavensis sonorensis to Necrotic Cactus Volatiles
inferred← citeshttps://doi.org/10.1186/1471-2164-13-573openalex-snapshot
QTL mapping of the production of wine aroma compounds by yeast
inferred← citeshttps://doi.org/10.1186/s13065-018-0470-xopenalex-snapshot
Comprehensive two-dimensional gas chromatography–mass spectrometry combined with multivariate data analysis for pattern recognition in Ecuadorian spirits
inferred← citeshttps://doi.org/10.1533/9781845699284.1.3openalex-snapshot
Volatile aroma compounds and wine sensory attributes
inferred← citeshttps://doi.org/10.1533/9781845699987.2.293openalex-snapshot
Yeast selection for wine flavour modulation
inferred← citeshttps://doi.org/10.15673/fst.v14i2.1713openalex-snapshot
DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE
inferred← citeshttps://doi.org/10.17113/ftb.54.02.16.4220openalex-snapshot
Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.18002/10612/1882openalex-snapshot
Aislamiento y caracterización genética y enológica de levaduras vínicas autóctonas de uva Prieto Picudo y caracterización aromática de sus vinos (DO «Tierra de León»)
inferred← citeshttps://doi.org/10.18203/issn.2454-2156.intjscirep20162166openalex-snapshot
Characterization of some compounds isolated from Sweet Basil (Ocimum basilicum L.) leaf extract
inferred← citeshttps://doi.org/10.20868/upm.thesis.66126openalex-snapshot
Use of non-Saccharomyces yeasts to improve the quality and food safety of wine
inferred← citeshttps://doi.org/10.20870/oeno-one.2020.54.4.3983openalex-snapshot
Recent advancements in understanding the terroir effect on aromas in grapes and wines
inferred← citeshttps://doi.org/10.20870/oeno-one.2021.55.2.3565openalex-snapshot
The influence of yeasts and copper sulphate addition on aroma of Viennese Rheinriesling wines
inferred← citeshttps://doi.org/10.20870/oeno-one.2021.55.4.4732openalex-snapshot
Impact of two yeast strains on Tempranillo red wine aroma profiles throughout accelerated ageing
inferred← citeshttps://doi.org/10.20870/oeno-one.2023.57.2.7361openalex-snapshot
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines
inferred← citeshttps://doi.org/10.20870/oeno-one.2023.57.2.7437openalex-snapshot
Delaying grapevine budbreak to prevent spring freeze damage impacts Lemberger wine flavour compounds under variable weather conditions
inferred← citeshttps://doi.org/10.2139/ssrn.6318913openalex-snapshot
Varietal volatile patterns in young and model-aged white wines: a case study on eighteen monovarietal Italian wine types
inferred← citeshttps://doi.org/10.21548/35-2-1013openalex-snapshot
Selection of Saccharomyces cerevisiae Strains Applied to the Production of Prieto Picudo Rosé Wines with a Different Aromatic Profile
inferred← citeshttps://doi.org/10.21548/36-2-962openalex-snapshot
Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine
inferred← citeshttps://doi.org/10.21548/36-3-968openalex-snapshot
Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review
inferred← citeshttps://doi.org/10.24275/uami.gm80hv57fopenalex-snapshot
Estudio del efecto de la temperatura y el tiempo de germinación sobre el poder diastásico de las maltas de maíz azul y rojo de la raza chalqueño, así como de la evolución de los compuestos volátiles durante el envejecimiento de cervezas producidas con estas maltas
inferred← citeshttps://doi.org/10.26717/bjstr.2018.03.000910openalex-snapshot
Major Compounds from Ocimum Basilicum l. and their Antimicrobial Activity against Methicillin-Resistant Staphylococcus Aureus
inferred← citeshttps://doi.org/10.3136/fstr.24.509openalex-snapshot
Metabolite Profiling in Dough During Fermentation
inferred← citeshttps://doi.org/10.3136/nskkk.65.343openalex-snapshot
Changes in Metabolite Profiles of Dough and Regulation of Metabolite Concentrations by Baker’s Yeast
inferred← citeshttps://doi.org/10.3389/fmicb.2022.1032842openalex-snapshot
Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures
inferred← citeshttps://doi.org/10.3389/fpls.2019.00177openalex-snapshot
Linking Terpene Synthases to Sesquiterpene Metabolism in Grapevine Flowers
inferred← citeshttps://doi.org/10.3389/fpls.2023.1085939openalex-snapshot
Overhead photoselective shade films mitigate effects of climate change by arresting flavonoid and aroma composition degradation in wine
inferred← citeshttps://doi.org/10.3390/beverages8040059openalex-snapshot
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts
inferred← citeshttps://doi.org/10.3390/beverages9010017openalex-snapshot
Influence of Native S. cerevisiae Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain
inferred← citeshttps://doi.org/10.3390/biom9120818openalex-snapshot
The Actual and Potential Aroma of Winemaking Grapes
inferred← citeshttps://doi.org/10.3390/books978-3-0365-1667-7openalex-snapshot
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
inferred← citeshttps://doi.org/10.3390/fermentation5040087openalex-snapshot
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine
inferred← citeshttps://doi.org/10.3390/fermentation7030171openalex-snapshot
Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety
inferred← citeshttps://doi.org/10.3390/fermentation9040385openalex-snapshot
Microbial and Commercial Enzymes Applied in the Beverage Production Process
inferred← citeshttps://doi.org/10.3390/fermentation9070654openalex-snapshot
Diversity of Indigenous Saccharomyces cerevisiae Yeast Strains in Cabernet Sauvignon Fermentations from Utiel-Requena Region (Spain) as a Resource to Improve Wine Distinctiveness
inferred← citeshttps://doi.org/10.3390/foods10010191openalex-snapshot
Analysis of Intact Glycosidic Aroma Precursors in Grapes by High-Performance Liquid Chromatography with a Diode Array Detector
inferred← citeshttps://doi.org/10.3390/foods10061164openalex-snapshot
Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines
inferred← citeshttps://doi.org/10.3390/foods10071452openalex-snapshot
Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality
inferred← citeshttps://doi.org/10.3390/foods10071627openalex-snapshot
A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma
inferred← citeshttps://doi.org/10.3390/foods12091912openalex-snapshot
Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine
inferred← citeshttps://doi.org/10.3390/foods9081067openalex-snapshot
Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil
inferred← citeshttps://doi.org/10.3390/foods9121892openalex-snapshot
Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma
inferred← citeshttps://doi.org/10.3390/jof8070710openalex-snapshot
Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-Saccharomyces Yeast Strains on the Quality of Cabernet Sauvignon Wines
inferred← citeshttps://doi.org/10.3390/metabo12121295openalex-snapshot
A Targeted and an Untargeted Metabolomics Approach to the Volatile Aroma Profile of Young ‘Maraština’ Wines
inferred← citeshttps://doi.org/10.3390/molecules23010152openalex-snapshot
Fermentation-Guided Natural Products Isolation of a Grape Berry Triacylglyceride that Enhances Ethyl Ester Production
inferred← citeshttps://doi.org/10.3390/molecules23092376openalex-snapshot
Characterization of Cultivar Differences of Blueberry Wines Using GC-QTOF-MS and Metabolic Profiling Methods
inferred← citeshttps://doi.org/10.3390/molecules26041193openalex-snapshot
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines
inferred← citeshttps://doi.org/10.3390/molecules27072046openalex-snapshot
The Varietal Influence of Flavour Precursors from Grape Marc on Monoterpene and C13-Norisoprenoid Profiles in Wine as Determined by Membrane-Assisted Solvent Extraction (MASE) GC-MS
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/molecules28186477openalex-snapshot
Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds
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/10.35376/10324/892openalex-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/10.37247/afs.1.23.35openalex-snapshot
Incorporating Microbial and Commercial Enzymes into Beverage Manufacturing Procedures
inferred← citeshttps://doi.org/10.4995/thesis/10251/10741openalex-snapshot
Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids
inferred← citeshttps://doi.org/10.5194/acp-22-14987-2022openalex-snapshot
Source apportionment of VOCs, IVOCs and SVOCs by positive matrix factorization in suburban Livermore, California
inferred← citeshttps://doi.org/10.5344/ajev.2011.10080openalex-snapshot
Sensory and Olfactometric Profiles of Red Wines after Natural and Forced Oxidation Processes
inferred← citeshttps://doi.org/10.5344/ajev.2014.13133openalex-snapshot
Esters in Wines: New Insight through the Establishment of a Database of French Wines
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/10.70675/17801f75z3bfdz4768zb892z8e823c453fdaopenalex-snapshot
Etude de l'évolution du profil aromatique des moûts de Syrah issus de deux régions libanaises au cours de la fermentation par analyse GC-MS et Chimiométrie
inferred← citeshttps://doi.org/10.70675/2a6cfa27zabd7z408czb3ebzd2f8bb532bb2openalex-snapshot
Bilan biochimique et sensoriel des modifications de la note fruitée des vins rouges lors de la fermentation malolactique : rôle particulier des esters
inferred← citeshttps://doi.org/10.70675/711d2f55z3aebz4feez92b9ze4527912a48eopenalex-snapshot
La réduction des sulfites en vinification et l’utilisation de levures à activité bioprotectrice : approche microbiologique, chimique et sensorielle
inferred← citeshttps://doi.org/10.70675/fd72c590z2807z4901z8caezbfcff437b8c1openalex-snapshot
New Chemometric Approaches to Non-targeted GCMS Fingerprinting Analysis of Wine Volatiles
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