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Analysis of Sparkling Wine Lees Surface Volatiles by Optimized Headspace Solid-Phase Microextraction

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What this work says

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

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Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines

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Effect of a Short Contact Time With Lees on Volatile Composition of Airen and Macabeo Wines

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Volatile components of starfruit

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EXTRACTION | Solid-Phase Microextraction

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Nor-isoprenoids profile during port wine ageing—influence of some technological parameters

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Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. ‘Baga’ ripening

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Optimisation of stir bar sorptive extraction and liquid desorption combined with large volume injection-gas chromatography–quadrupole mass spectrometry for the determination of volatile compounds in wines

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Volatile composition of red wine from cv . Kalecik Karasι grown in central Anatolia

inferredcites →https://doi.org/10.1016/j.foodchem.2004.05.044openalex-snapshot

Sorption of wine volatile phenols by yeast lees

inferredcites →https://doi.org/10.1016/j.foodchem.2005.01.029openalex-snapshot

Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees

inferredcites →https://doi.org/10.1016/j.foodchem.2005.06.049openalex-snapshot

Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility

inferredcites →https://doi.org/10.1016/j.foodchem.2006.12.053openalex-snapshot

Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis

inferredcites →https://doi.org/10.1016/j.foodchem.2008.04.019openalex-snapshot

Role of lees in wine production: A review

inferredcites →https://doi.org/10.1016/j.foodchem.2008.05.098openalex-snapshot

New genera of yeasts for over-lees aging of red wine

inferredcites →https://doi.org/10.1016/j.lwt.2006.02.027openalex-snapshot

Binding of oak volatile compounds by wine lees during simulation of wine ageing

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Vitis vinifera terpenoid cyclases: functional identification of two sesquiterpene synthase cDNAs encoding (+)-valencene synthase and (−)-germacrene D synthase and expression of mono- and sesquiterpene synthases in grapevine flowers and berries

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Classification of Nebbiolo-based wines from Piedmont (Italy) by means of solid-phase microextraction–gas chromatography–mass spectrometry of volatile compounds

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Aroma compounds of an Italian wine (Ruché) by HS–SPME analysis coupled with GC–ITMS

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The formation of dimethyl sulphide during fermentation using a wine yeast

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Identification of additional tomato paste volatiles

inferredcites →https://doi.org/10.1021/jf020135jopenalex-snapshot

Comparison of Components Released by Fermented or Active Dried Yeasts after Aging on Lees in a Model Wine

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(E)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene: A Potent Grape-Derived Odorant in Wine

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Sensory and Analytical Study of Rosé Sparkling Wines Manufactured by Second Fermentation in the Bottle

inferredcites →https://doi.org/10.1021/jf050308fopenalex-snapshot

Interactions between Yeast Lees and Wine Polyphenols during Simulation of Wine Aging: I. Analysis of Remnant Polyphenolic Compounds in the Resulting Wines

inferredcites →https://doi.org/10.1021/jf061102xopenalex-snapshot

Key Odor Impact Compounds in Three Yeast Extract Pastes

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Identification and Quantification of a Marker Compound for ‘Pepper' Aroma and Flavor in Shiraz Grape Berries by Combination of Chemometrics and Gas Chromatography−Mass Spectrometry

inferredcites →https://doi.org/10.1021/jf802170popenalex-snapshot

Effects of Yeast Cell-Wall Characteristics on 4-Ethylphenol Sorption Capacity in Model Wine

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Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine

inferredcites →https://doi.org/10.1023/a:1023305130233openalex-snapshot

Study of thiol consumption by yeast lees

inferredcites →https://doi.org/10.1039/9781847550149-00003openalex-snapshot

Quantitative aspects of SPME

inferredcites →https://doi.org/10.1093/chromsci/42.6.310openalex-snapshot

Volatile Compounds of Red and White Wines by Headspace-Solid-Phase Microextraction Using Different Fibers

inferredcites →https://doi.org/10.1093/jmicro/dfl014openalex-snapshot

High-pressure freezing is a powerful tool for visualization of Schizosaccharomyces pombe cells: ultra-low temperature and low-voltage scanning electron microscopy and immunoelectron microscopy

inferredcites →https://doi.org/10.1111/j.1755-0238.2006.tb00051.xopenalex-snapshot

Yeast autolysis in sparkling wine – a review

inferredcites →https://doi.org/10.1128/aem.61.2.461-467.1995openalex-snapshot

Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen

inferredcites →https://doi.org/10.1128/jb.180.15.3735-3740.1998openalex-snapshot

Cell Wall Architecture in Yeast: New Structure and New Challenges

inferredcites →https://doi.org/10.1139/w99-010openalex-snapshot

Relationship between H2S-producing strains of wine yeast and different fermentation conditions

inferredcites →https://doi.org/10.5344/ajev.1985.36.3.219openalex-snapshot

Identification and Significance of Several Sulfur-Containing Compounds in Wine

inferredcites →https://doi.org/10.5344/ajev.1994.45.1.29openalex-snapshot

Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine

inferredcites →https://doi.org/10.5344/ajev.1997.48.4.525openalex-snapshot

Evidence For Sulfur Volatile Products Adsorption by Yeast Lees

inferredcites →https://doi.org/10.5344/ajev.2002.53.1.41openalex-snapshot

Recovery of Winery By-products in the Douro Demarcated Region: Production of Calcium Tartrate and Grape Pigments

What points at this work

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

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Sparkling Wines: Features and Trends from Tradition

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New Trends in Sparkling Wine Production: Yeast Rational Selection

inferred← citeshttps://doi.org/10.1016/j.chroma.2010.08.007openalex-snapshot

Tuning the selectivity of polymeric ionic liquid sorbent coatings for the extraction of polycyclic aromatic hydrocarbons using solid-phase microextraction

inferred← citeshttps://doi.org/10.1016/j.chroma.2010.11.008openalex-snapshot

Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

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Effects of secondary fermentation of four in-bottle Saccharomyces cerevisiae strains on sparkling cider sensory quality

inferred← citeshttps://doi.org/10.1016/j.fbio.2024.104335openalex-snapshot

Use of high hydrostatic pressure and non-Saccharomyces yeasts for improving aging on lees of white wine

inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.08.029openalex-snapshot

Preparation and evaluation of ionic liquid-calixarene solid-phase microextraction fibres for the determination of triazines in fruit and vegetable samples

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Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction

inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.06.066openalex-snapshot

Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

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Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains

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Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

inferred← citeshttps://doi.org/10.1016/j.heliyon.2023.e19306openalex-snapshot

Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees

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Nonconventional yeasts and hybrids for low temperature handcrafted sparkling ciders elaboration in Patagonia

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Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rosé Cava sparkling wines

inferred← citeshttps://doi.org/10.1016/j.lwt.2014.11.011openalex-snapshot

Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines

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Influence of FLO1 and FLO5 genes on aroma profile of sparkling wines

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Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre

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Applications of solid-phase microextraction in food analysis

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Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

inferred← citeshttps://doi.org/10.1021/jf103086eopenalex-snapshot

Changes in the Sorption of Diverse Volatiles by Saccharomyces cerevisiae Lees during Sparkling Wine Aging

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Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality

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Characterization of white and rosé sparkling wine lees surface volatiles

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Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

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Influence of Ripe Persimmon on Quality Characteristics and Antioxidant Potential of Sparkling Wine

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Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment

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Effect of Yeast Derivatives and β-Glucanases on Ageing over Lees Process of Tempranillo Red Sparkling Wine

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Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product

inferred← citeshttps://doi.org/10.3390/foods11091361openalex-snapshot

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Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees

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inferred← citeshttps://doi.org/10.3390/pr12102165openalex-snapshot

Analysis of Aromatic Fraction of Sparkling Wine Manufactured by Second Fermentation and Aging in Bottles Using Different Types of Closures

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New Advances in Saccharomyces

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