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Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics
ABSTRACT Regionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grapeExpand
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ANALYTICAL CHEMISTRY: UNLOCKING THE SECRETS OF WINE FLAVOR
Knowledge of wine flavor has paralleled developments in analytical chemistry. In the 19th century, analytical methods focused on the determination of major wine components such as ethanol, organicExpand
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Processing effects on lycopene content and antioxidant activity of tomatoes.
Consumption of tomato products has been associated with decreased risk of some cancer types, and the tomato antioxidant, lycopene, is thought to play an important role in the observed health effects.Expand
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Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts
Wine is an ancient beverage and has been prized throughout time for its unique and pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components interacting with our senseExpand
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HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis).
A robust HS-SPME and GC/MS method was developed for analyzing the composition of volatiles in raw and dry-roasted almonds. Almonds were analyzed directly as ground almonds extracted at roomExpand
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The present and future of the international wine industry
Wine production is both art and science, a blend of individual creativity and innovative technology. But wine production is also business, with economic factors driving manufacturing practices. To beExpand
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Postharvest life and flavor quality of three strawberry cultivars kept at 5 °C in air or air+20 kPa CO2
The postharvest life and flavor quality of three strawberry (Fragaria x ananassa D.) cultivars (Aromas, Diamante and Selva) kept at 5 8C in air or air� /20 kPa CO2 for up to 15 days wereExpand
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Sensory attributes of Cabernet Sauvignon wines made from vines with different water status
The dependence of wine sensory properties on vine water status in Vitis vinifera L., cv. Cabernet Sauvignon was tested. Cabernet Sauvignon vines in the Napa Valley were subjected to three dripExpand
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Vine Microclimate and Norisoprenoid Concentration in Cabernet Sauvignon Grapes and Wines
Effects of light exposure and vine microclimate on C13-norisoprenoid concentration in Cabernet Sauvignon grapes and wines were investigated by measuring the amounts of β-damascenoneExpand
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Yeast Strain and Nitrogen Supplementation: Dynamics of Volatile Ester Production in Chardonnay Juice Fermentations
Volatile esters are a major by-product in the yeast fermentation of grape juice and can significantly impact wine flavor. Seven strains of Saccharomyces cerevisiae were monitored for their productionExpand
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