Book ChapterDOI
Alcohols and Other Volatile Compounds
Pascal Ribéreau-Gayon,Yves Glories,A. Maujean,Denis Dubourdieu +3 more
- pp 51-64
About:
The article was published on 2006-06-09. It has received 47 citations till now. The article focuses on the topics: Arabitol & Ethyl acetate.read more
Citations
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Journal ArticleDOI
The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.
TL;DR: 48 non-Saccharomyces isolates were evaluated to identify strains that, with limited aeration and in sequential inoculation regimes with S. cerevisiae, could be used for the production of wine with lower ethanol concentration.
Journal ArticleDOI
Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds
Whasley Ferreira Duarte,Disney Ribeiro Dias,José M. Oliveira,Mar Vilanova,José A. Teixeira,João B. Almeida e Silva,Rosane Freitas Schwan +6 more
TL;DR: In this article, sixteen yeast strains (S. cerevisiae and S. bayanus) were evaluated to evaluate the potential for fermentation of raspberry pulp and the results showed that the strain UFLA FW 15 was the yeast that produced a raspberry wine with a good chemical and sensory quality.
Journal ArticleDOI
Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained.
R. Noguerol-Pato,M. González-Álvarez,Carmen González-Barreiro,Beatriz Cancho-Grande,Jesus Simal-Gandara +4 more
TL;DR: In this work, GC-MS was applied to determine the aromatic composition of Garnacha Tintorera grapes subjected to off-vine dehydration or raisining at several points during the process, and the aromatic profile of the raisins obtained were mainly caramelised, floral, phenolic and burned.
Journal ArticleDOI
Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars
Ismet Ozturk,Oznur Caliskan,Fatih Tornuk,Nihat Ozcan,Hasan Yalcin,Mehmet Başlar,Osman Sagdic +6 more
TL;DR: In this article, twenty traditional home-made vinegars collected from different regions of Turkey were characterized in terms of their antioxidant, antimicrobial, mineral and volatile profiles as well as their physicochemical and antimicrobial properties and microbiota.
Journal ArticleDOI
The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.
Alice Vilela-Moura,Dorit Elisabeth Schuller,Arlete Mendes-Faia,Rui D. Silva,Susana R. Chaves,Maria João Sousa,Manuela Côrte-Real +6 more
TL;DR: This mini-review presents an overview of fermentation conditions and grape-must composition favoring acetic acid formation, as well the metabolic pathways leading to its formation and degradation by yeast.
References
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Journal ArticleDOI
Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties
TL;DR: In this paper, four odor-active compounds were quantified in Scheurebe and Gewurztraminer wines, respectively, and the results showed that differences in odor profiles can be detected.
Journal ArticleDOI
More clues about sensory impact of sotolon in some flor sherry wines
TL;DR: The olfactory impact of sotolon [4,5-dimethyl-3-hydroxy-2(5H)-furanone in wines was first demonstrated in botrytized wines as discussed by the authors.
Journal ArticleDOI
Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging
TL;DR: This equilibrium proved to be the most effective in generating the branched fatty acid ethyl esters during wine aging, in contrast to the formation of these acids by Strecker-type degradation of wine amino acids in the conditions of the model aging or by hydrolysis of their glycoconjugates proving to be ineffective.
Journal ArticleDOI
Toxicological and metabolic consequences of methanol poisoning.
TL;DR: Methanol intoxication provokes a decrease in the activity and concentration of antioxidant enzymatic as well as nonenzymatic parameters, causing enhanced membrane peroxidation of phospholipids.