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Aroma of Muscat grape varieties
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Changes in Volatile Compounds and Sensorial Quality of Gewürztraminer Wine Fermented by Saccharomyces and Non – Saccharomyces Yeasts
inferred← citeshttps://doi.org/10.1002/(sici)1097-0010(199908)79:11<1461::aid-jsfa388>3.0.co;2-kopenalex-snapshot
Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study
inferred← citeshttps://doi.org/10.1002/(sici)1097-0061(200004)16:6<499::aid-yea548>3.0.co;2-eopenalex-snapshot
Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromyces lactis
inferred← citeshttps://doi.org/10.1002/(sici)1520-667x(1996)8:7<453::aid-mcs1>3.0.co;2-0openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/1097-0010(200011)80:14<2012::aid-jsfa738>3.0.co;2-xopenalex-snapshot
The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates
inferred← citeshttps://doi.org/10.1002/1099-1026(200007/08)15:4<251::aid-ffj905>3.0.co;2-2openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/9780470622834.ch17openalex-snapshot
Flavor in Grapes: Its Characterization and Commercial Applications
inferred← citeshttps://doi.org/10.1002/9780470959350.ch11openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/9781118929384.ch6openalex-snapshot
Characterization of aroma compounds: structure, physico‐chemical and sensory properties
inferred← citeshttps://doi.org/10.1002/ffj.1852openalex-snapshot
Protection of some aroma volatiles in a model wine medium by sulphur dioxide and mixtures of glutathione with caffeic acid or gallic acid
inferred← citeshttps://doi.org/10.1002/j.2050-0416.1982.tb04069.xopenalex-snapshot
RECENT DEVELOPMENTS IN THE FIELD OF WINE FLAVOUR RESEARCH*
inferred← citeshttps://doi.org/10.1002/j.2050-0416.2011.tb00494.xopenalex-snapshot
Study of the Volatile and Glycosidically Bound Compounds of Minority Vitis vinifera Red Cultivars from NW Spain
inferred← citeshttps://doi.org/10.1002/jhrc.1240201209openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/jsfa.12029openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/jsfa.1919openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/jsfa.2740340412openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/jsfa.2740550111openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/jsfa.8656openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/jsfa.8802openalex-snapshot
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inferred← citeshttps://doi.org/10.1002/jsfa.9262openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/978-3-642-66511-0_9openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/978-3-642-69985-6_9openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/978-3-642-83340-3_2openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/978-3-642-83340-3_3openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/978-3-662-04857-3_6openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/978-3-7091-8505-6_5openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/978-90-481-2305-6_20openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/978-94-011-7379-7_12openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/bf00134192openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/bf01027397openalex-snapshot
Beitrag zur Sortencharakterisierung der Rebsorte Wei�er Riesling
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�ber Ver�nderungen der Aromastoffe w�hrend der Flaschenlagerung von Wei�weinen der Rebsorte Riesling
inferred← citeshttps://doi.org/10.1007/bf01214070openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00122-008-0927-8openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00216-002-1716-xopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00217-006-0336-7openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00217-007-0768-8openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s00299-022-02829-2openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s10681-012-0754-5openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s10681-015-1577-yopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11032-006-9016-3openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11032-013-9929-6openalex-snapshot
Development of user-friendly functional molecular markers for VvDXS gene conferring muscat flavor in grapevine
inferred← citeshttps://doi.org/10.1007/s12161-017-0848-8openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s13258-017-0574-zopenalex-snapshot
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inferred← citeshttps://doi.org/10.1016/0008-6215(88)80012-0openalex-snapshot
Sequential enzymic hydrolysis of potentially aromatic glycosides from grape
inferred← citeshttps://doi.org/10.1016/0021-9673(85)80009-1openalex-snapshot
The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components
inferred← citeshttps://doi.org/10.1016/0021-9673(95)01132-3openalex-snapshot
New and efficient microextraction/solid-phase extraction method for the gas chromatographic analysis of wine volatiles
inferred← citeshttps://doi.org/10.1016/0031-9422(80)83070-6openalex-snapshot
New linalool derivatives in muscat of alexandria grapes and wines
inferred← citeshttps://doi.org/10.1016/0031-9422(82)83034-3openalex-snapshot
Novel monoterpene disaccharide glycosides of Vitis vinifera grapes and wines
inferred← citeshttps://doi.org/10.1016/0031-9422(83)80040-5openalex-snapshot
Glycosides of 2-phenylethanol and benzyl alcohol in Vitis Vinifera grapes
inferred← citeshttps://doi.org/10.1016/0141-0229(94)90168-6openalex-snapshot
Kinetic and immobilization studies on fungal glycosidases for aroma enhancement in wine
inferred← citeshttps://doi.org/10.1016/b978-0-08-102067-8.00008-7openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-08-102067-8.00012-9openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-12-168902-5.50033-3openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-12-373891-2.00007-9openalex-snapshot
Yeast Diversity in the Brewing Industry
inferred← citeshttps://doi.org/10.1016/b978-0-12-816365-8.00006-3openalex-snapshot
Developmental physiology
inferred← citeshttps://doi.org/10.1016/j.aca.2003.10.020openalex-snapshot
Characterization and differentiation of five “Vinhos Verdes” grape varieties on the basis of monoterpenic compounds
inferred← citeshttps://doi.org/10.1016/j.aca.2017.11.074openalex-snapshot
Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine
inferred← citeshttps://doi.org/10.1016/j.chroma.2005.09.057openalex-snapshot
Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography
inferred← citeshttps://doi.org/10.1016/j.fm.2012.09.021openalex-snapshot
Genetic analysis of geraniol metabolism during fermentation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2004.01.025openalex-snapshot
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
inferred← citeshttps://doi.org/10.1016/j.foodchem.2004.04.013openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2005.09.015openalex-snapshot
Aroma investigation of unifloral Greek citrus honey using solid-phase microextraction coupled to gas chromatographic–mass spectrometric analysis
inferred← citeshttps://doi.org/10.1016/j.foodchem.2006.02.004openalex-snapshot
Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns
inferred← citeshttps://doi.org/10.1016/j.foodchem.2007.09.032openalex-snapshot
The development of varietal aroma from non-floral grapes by yeasts of different genera
inferred← citeshttps://doi.org/10.1016/j.foodchem.2008.09.060openalex-snapshot
Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.12.004openalex-snapshot
Microbial modulation of aromatic esters in wine: Current knowledge and future prospects
inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.09.036openalex-snapshot
β-Glucoside metabolism in Oenococcus oeni: Cloning and characterisation of the phospho-β-glucosidase bglD
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.11.032openalex-snapshot
Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.02.051openalex-snapshot
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.01.005openalex-snapshot
Prediction of Muscat aroma in table grape by analysis of rose oxide
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.04.056openalex-snapshot
Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.08.070openalex-snapshot
First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.08.013openalex-snapshot
Effects of irrigation over three years on the amino acid composition of Treixadura (Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.133460openalex-snapshot
Light synergistically promotes the tea green leafhopper infestation-induced accumulation of linalool oxides and their glucosides in tea (Camellia sinensis)
inferred← citeshttps://doi.org/10.1016/j.foodres.2006.09.003openalex-snapshot
Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by caffeic acid and gallic acid
inferred← citeshttps://doi.org/10.1016/j.foodres.2012.12.057openalex-snapshot
Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.09.039openalex-snapshot
Characteristic free aromatic components of nine clones of spine grape (Vitis davidii Foex) from Zhongfang County (China)
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.12.010openalex-snapshot
Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.12.029openalex-snapshot
Volatile composition and aroma profile of Uruguayan Tannat wines
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2011.02.035openalex-snapshot
Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2022.109554openalex-snapshot
Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
inferred← citeshttps://doi.org/10.1016/j.jfca.2009.01.017openalex-snapshot
Influence of the mite Carpoglyphus lactis (L) on the aroma of pale and dry wines aged under flor yeasts
inferred← citeshttps://doi.org/10.1016/j.jfca.2021.104084openalex-snapshot
Effects of the yeast endogenous β-glucosidase on hawthorn (Crataegus pinnatifida Bunge) wine ethyl carbamate and volatile compounds
inferred← citeshttps://doi.org/10.1016/j.jplph.2017.08.004openalex-snapshot
RNA-seq based transcriptomic analysis of CPPU treated grape berries and emission of volatile compounds
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.09.020openalex-snapshot
Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
inferred← citeshttps://doi.org/10.1016/j.phytochem.2011.10.004openalex-snapshot
Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages
inferred← citeshttps://doi.org/10.1016/j.plantsci.2022.111539openalex-snapshot
Review: Status and prospects of association mapping in grapevine
inferred← citeshttps://doi.org/10.1016/j.plaphy.2014.11.006openalex-snapshot
Metabolite profiling elucidates communalities and differences in the polyphenol biosynthetic pathways of red and white Muscat genotypes
inferred← citeshttps://doi.org/10.1016/j.plaphy.2021.04.029openalex-snapshot
Effects of irrigation on ecophysiology, sugar content and thiol precursors (3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol) on cv. Sauvignon Blanc
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2015.09.004openalex-snapshot
Effect of postharvest temperature on the muscat flavor and aroma volatile content in the berries of ‘Shine Muscat’ (Vitis labruscana Baily×V. vinifera L.)
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2019.111018openalex-snapshot
Enhancement of table grape flavor by postharvest application of monoterpenes in modified atmosphere
inferred← citeshttps://doi.org/10.1016/j.scienta.2021.110525openalex-snapshot
Influence of water regime on grape aromatic composition of Muscat of Alexandria in a semiarid climate
inferred← citeshttps://doi.org/10.1016/j.scienta.2021.110669openalex-snapshot
Evolution of volatile compounds composition during grape berry development at the germplasm level
inferred← citeshttps://doi.org/10.1016/j.talanta.2006.07.051openalex-snapshot
Analysis of wine primary aroma compounds by stir bar sorptive extraction
inferred← citeshttps://doi.org/10.1016/j.talanta.2013.07.049openalex-snapshot
Identification of wine aroma precursors in Moscato Giallo grape juice: A nuclear magnetic resonance and liquid chromatography–mass spectrometry tandem study
inferred← citeshttps://doi.org/10.1016/j.ymben.2007.11.001openalex-snapshot
Engineering the Saccharomyces cerevisiae isoprenoid pathway for de novo production of aromatic monoterpenes in wine
inferred← citeshttps://doi.org/10.1016/s0039-9140(00)00641-xopenalex-snapshot
Differentiation of white wines by their aromatic index
inferred← citeshttps://doi.org/10.1016/s0141-0229(03)00179-0openalex-snapshot
Wine flavor enhancement through the use of exogenous fungal glycosidases
inferred← citeshttps://doi.org/10.1016/s0167-4501(06)80254-2openalex-snapshot
Hydrolysis of grape glycosides by enological yeast β-glucosidases
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c06591openalex-snapshot
Transcriptomics Integrated with Free and Bound Terpenoid Aroma Profiling during “Shine Muscat” ( Vitis labrusca × V. vinifera ) Grape Berry Development Reveals Coordinate Regulation of MEP Pathway and Terpene Synthase Gene Expression
inferred← citeshttps://doi.org/10.1021/acs.jafc.1c01633openalex-snapshot
Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters
inferred← citeshttps://doi.org/10.1021/acs.jafc.3c08298openalex-snapshot
Molecular Background of the Lychee Aroma of Vitis vinifera L. ‘Muscaris’
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c11226openalex-snapshot
Investigating the Olfactory Impact of Monoterpenic Compounds on Fruity Aroma Perception in Model Red Wine Solutions
inferred← citeshttps://doi.org/10.1021/acs.jafc.5b04398openalex-snapshot
Understanding the Constitutive and Induced Biosynthesis of Mono- and Sesquiterpenes in Grapes (Vitis vinifera): A Key to Unlocking the Biochemical Secrets of Unique Grape Aroma Profiles
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b02835openalex-snapshot
Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b04516openalex-snapshot
Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b05343openalex-snapshot
Volatile Compounds Related to ‘Stone Fruit’ Aroma Attributes in Viognier and Chardonnay Wines
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b06656openalex-snapshot
Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b07505openalex-snapshot
Odor Perception Interactions between Free Monoterpene Isomers and Wine Composition of Pinot Gris Wines
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.3c00661openalex-snapshot
Effect of Controlled Atmosphere Storage on Key Volatiles and Sensory Perception of Muscat Grapes
inferred← citeshttps://doi.org/10.1021/bp00025a001openalex-snapshot
Recent Applications of Biotechnology in Wine Production
inferred← citeshttps://doi.org/10.1021/jf000459copenalex-snapshot
Phenolic and Volatile Composition of Wines Made fromVitis viniferaCv. Muscat Lefko Grapes from the Island of Samos
inferred← citeshttps://doi.org/10.1021/jf00051a036openalex-snapshot
Comparison of Organic Extractives Found in Leatherwood (Eucryphia lucida) Honey and Leatherwood Flowers and Leaves
inferred← citeshttps://doi.org/10.1021/jf000948copenalex-snapshot
Chemicals with Sweet Aroma Descriptors Found in Portuguese Wines from the Douro Region: 2,6,6-Trimethylcyclohex-2-ene-1,4-dione and Diacetyl
inferred← citeshttps://doi.org/10.1021/jf010631sopenalex-snapshot
Volatile Components of Loureira, Dona Branca, and Treixadura Wines
inferred← citeshttps://doi.org/10.1021/jf0107151openalex-snapshot
Factors Affecting Taste Scores of Early Season Seedless Table Grape Cv. Mystery and Prime
inferred← citeshttps://doi.org/10.1021/jf0109367openalex-snapshot
Effect of β-Glycosidase Activity ofOenococcus oenion the Glycosylated Flavor Precursors of Tannat Wine during Malolactic Fermentation
inferred← citeshttps://doi.org/10.1021/jf025611kopenalex-snapshot
Determination of Volatile Compounds in Grenache Wines in Relation with Different Terroirs in the Rhone Valley
inferred← citeshttps://doi.org/10.1021/jf0518397openalex-snapshot
Sensory and Chemical Characterization of the Aroma of a White Wine Made with Devín Grapes
inferred← citeshttps://doi.org/10.1021/jf0605446openalex-snapshot
Influence of Vineyard Location and Vine Water Status on Fruit Maturation of Nonirrigated Cv. Agiorgitiko (Vitis viniferaL.). Effects on Wine Phenolic and Aroma Components
inferred← citeshttps://doi.org/10.1021/jf302918qopenalex-snapshot
Impact of Perceptive Interactions on Red Wine Fruity Aroma
inferred← citeshttps://doi.org/10.1021/jf400641ropenalex-snapshot
Grapevine Bunch Rots: Impacts on Wine Composition, Quality, and Potential Procedures for the Removal of Wine Faults
inferred← citeshttps://doi.org/10.1021/jf4018405openalex-snapshot
Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution
inferred← citeshttps://doi.org/10.1021/jf405397copenalex-snapshot
Identification of a New Lactone Contributing to Overripe Orange Aroma in Bordeaux Dessert Wines via Perceptual Interaction Phenomena
inferred← citeshttps://doi.org/10.1021/jf971027dopenalex-snapshot
Identification of Volatile and Powerful Odorous Thiols in Bordeaux Red Wine Varieties
inferred← citeshttps://doi.org/10.1021/jf980481uopenalex-snapshot
A New Type of Flavor Precursors inVitisviniferaL. cv. Sauvignon Blanc:S-Cysteine Conjugates
inferred← citeshttps://doi.org/10.1021/jf9901035openalex-snapshot
Identification of Some Volatile Descriptors of the Rock-Rose-Like Aroma of Fortified Red Wines from Douro Demarcated Region
inferred← citeshttps://doi.org/10.1021/jf990565iopenalex-snapshot
Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine
inferred← citeshttps://doi.org/10.1039/c2an16309hopenalex-snapshot
D-optimal design of an untargeted HS-SPME-GC-TOF metabolite profiling method
inferred← citeshttps://doi.org/10.1051/bioconf/20150501004openalex-snapshot
Effects of terroir on the terpene compounds of Muscat of Bornova Native white grape variety grown in Turkey
inferred← citeshttps://doi.org/10.1051/bioconf/20191301003openalex-snapshot
Linking monoterpenes and abiotic stress resistance in grapevines
inferred← citeshttps://doi.org/10.1051/ctv/20254002078openalex-snapshot
An overview on Moscatel de Setúbal fortified wine
inferred← citeshttps://doi.org/10.1071/bt9880107openalex-snapshot
Considerations of the Biological Significance of Some Volatile Constituents of Grape ( Vitis spp)
inferred← citeshttps://doi.org/10.1071/fp12326openalex-snapshot
Analysis of the expression of terpene synthase genes in relation to aroma content in two aromatic Vitis vinifera varieties
inferred← citeshttps://doi.org/10.1080/02652038709373627openalex-snapshot
A basis for estimation of consumption: Literature values for selected food volatiles. Part II∗
inferred← citeshttps://doi.org/10.1080/10408397909527273openalex-snapshot
Flavor composition of wines: A review
inferred← citeshttps://doi.org/10.1080/10408398.2020.1760203openalex-snapshot
Grape terpenoids: flavor importance, genetic regulation, and future potential
inferred← citeshttps://doi.org/10.1080/11358129909487598openalex-snapshot
FREE AND ENZYME ENHANCED MONOTERPENOL CONTENT OF PORTUGUESE RED WINES FROM THE DOURO CONTENIDO EN MONOTERPENOS LIBRES E HIDROLIZADOS POR ENZIMAS DE VINOS TINTOS PORTUGUESES DEL DUERO CONTIDO EN MONOTERPENOS LIBRES E HIDROLIZADOS POR ENZIMAS DE VIÑOS TINTOS PORTUGUESES DO DOURO
inferred← citeshttps://doi.org/10.1080/13102818.2017.1364978openalex-snapshot
Associations between the α-terpineol synthase gene and α-terpineol content in different grapevine varieties
inferred← citeshttps://doi.org/10.1080/15538362.2026.2726380openalex-snapshot
Discovering Vitis Vinifera (L.) Biodiversity: Berry Quality Traits of Four Unexploited Table Grape Genotypes
inferred← citeshttps://doi.org/10.1088/1755-1315/640/2/022019openalex-snapshot
Aroma profile of muscat wine from Citron Magaracha grapes grown in the Samara region
inferred← citeshttps://doi.org/10.1093/hr/uhae048openalex-snapshot
Diversity of flavour characteristics of table grapes and their contributing volatile compounds analysed by the solvent-assisted flavour evaporation method
inferred← citeshttps://doi.org/10.1093/jxb/erq434openalex-snapshot
A DIGE-based quantitative proteomic analysis of grape berry flesh development and ripening reveals key events in sugar and organic acid metabolism
inferred← citeshttps://doi.org/10.1111/ajgw.12133openalex-snapshot
Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds
inferred← citeshttps://doi.org/10.1111/ajgw.12186openalex-snapshot
Terpenoids and their role in wine flavour: recent advances
inferred← citeshttps://doi.org/10.1111/ajgw.12206openalex-snapshot
Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine
inferred← citeshttps://doi.org/10.1111/ajgw.12294openalex-snapshot
The role of potent thiols in Chardonnay wine aroma
inferred← citeshttps://doi.org/10.1111/j.1365-2621.1999.tb15059.xopenalex-snapshot
Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2002.tb10323.xopenalex-snapshot
Fortification Spirit, a Contributor to the Aroma Complexity of Port
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2006.01474.xopenalex-snapshot
Volatile profile and differentiation between Albariño wines from different origins
inferred← citeshttps://doi.org/10.1111/j.1365-2672.2004.02257.xopenalex-snapshot
Methionine catabolism and production of volatile sulphur compounds by OEnococcus oeni
inferred← citeshttps://doi.org/10.1111/j.1567-1364.2010.00694.xopenalex-snapshot
Coexpression of α-l-arabinofuranosidase and β-glucosidase in Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1111/j.1745-4557.2010.00364.xopenalex-snapshot
APPLICATION OF MULTIVARIATE STATISTICAL ANALYSES TO THE STUDY OF FACTORS AFFECTING WHITE WINE VOLATILE COMPOSITION
inferred← citeshttps://doi.org/10.1111/j.1745-459x.2003.tb00394.xopenalex-snapshot
AROMA CHARACTERIZATION OF COMMERCIAL RED WINES OF URUGUAY
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2008.00736.xopenalex-snapshot
Characterization of Free Flavor Compounds in Traminette Grape and Their Relationship to Vineyard Training System and Location
inferred← citeshttps://doi.org/10.1111/j.1755-0238.1995.tb00080.xopenalex-snapshot
Occurrence of anthocyanin pigments in berries of the white cultivar Muscat Gordo Blanco (Vitis vinifera L.)
inferred← citeshttps://doi.org/10.1111/joss.12862openalex-snapshot
Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students
inferred← citeshttps://doi.org/10.1146/annurev-food-030212-182707openalex-snapshot
Wine Matrix Compounds Affect Perception of Wine Aromas
inferred← citeshttps://doi.org/10.1155/ajgw/1886959openalex-snapshot
The Genetic Characterization of Grapevine Genetic Resources in Peru Identifies Novel Criolla Varietal Genotypes
inferred← citeshttps://doi.org/10.1177/108201329500100206openalex-snapshot
Contribution to the Study of the Aromatic Potential of Three Muscat Vitis Vinifera Varieties: Identification of New Compounds
inferred← citeshttps://doi.org/10.1177/1934578x0800300419openalex-snapshot
Terpenoids in Grapes and Wines: Origin and Micrometabolism during the Vinification Process
inferred← citeshttps://doi.org/10.1186/1471-2229-10-241openalex-snapshot
A candidate gene association study on muscat flavor in grapevine (Vitis vinifera L.)
inferred← citeshttps://doi.org/10.1186/1471-2229-13-167openalex-snapshot
iTRAQ-based protein profiling provides insights into the central metabolism changes driving grape berry development and ripening
inferred← citeshttps://doi.org/10.1186/s12870-015-0631-1openalex-snapshot
Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions
inferred← citeshttps://doi.org/10.1186/s12870-022-03842-zopenalex-snapshot
Genetic architecture of berry aroma compounds in a QTL (quantitative trait loci) mapping population of interspecific hybrid grapes (Vitis labruscana × Vitis vinifera)
inferred← citeshttps://doi.org/10.1300/j301v01n01_08openalex-snapshot
Effect of Sour Rot on the Composition of White Riesling (Vitis viniferaL.) Grapes
inferred← citeshttps://doi.org/10.1371/annotation/fd93800a-3b3c-484d-97a9-190043309e4bopenalex-snapshot
Correction: Berry Flesh and Skin Ripening Features in Vitis vinifera as Assessed by Transcriptional Profiling
inferred← citeshttps://doi.org/10.1371/journal.pone.0039547openalex-snapshot
Berry Flesh and Skin Ripening Features in Vitis vinifera as Assessed by Transcriptional Profiling
inferred← citeshttps://doi.org/10.1533/9780857098856.1.53openalex-snapshot
Principles of food flavor analysis
inferred← citeshttps://doi.org/10.1533/9781845699284.1.3openalex-snapshot
Volatile aroma compounds and wine sensory attributes
inferred← citeshttps://doi.org/10.1533/9781845699284.3.365openalex-snapshot
Viticultural and vineyard management practices and their effects on grape and wine quality
inferred← citeshttps://doi.org/10.1556/aalim.31.2002.1.5openalex-snapshot
THE EFFECT OF SKIN CONTACT ON THE AROMATIC COMPOSITION OF THE WHITE WINE OFVITIS VINIFERAL. CV. MUSCAT OF ALEXANDRIA GROWN IN SOUTHERN ANATOLIA
inferred← citeshttps://doi.org/10.1590/fst.54320openalex-snapshot
Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS
inferred← citeshttps://doi.org/10.1653/0015-4040(2008)91[266:iogjav]2.0.co;2openalex-snapshot
Identification of Grape Juice Aroma Volatiles and Attractiveness to the Mexican Fruit Fly (Diptera: Tephritidae)
inferred← citeshttps://doi.org/10.17221/906-cjfsopenalex-snapshot
HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines
inferred← citeshttps://doi.org/10.17756/jfcn.2017-031openalex-snapshot
Volatile Compounds from Must and Wines from Five White Grape Varieties
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