Health

Health

ISSN Print: 1949-4998
ISSN Online: 1949-5005
www.scirp.org/journal/health
E-mail: health@scirp.org
"Active volatiles of cabernet sauvignon wine from Changli County"
written by Yong-Sheng Tao, Hua Li,
published by Health, Vol.1 No.3, 2009
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E-nose combined with HS-SPME-GC-MS
Food Chemistry, 2024
[2] Decoding the Volatile Profile of White Romanian Fetească Wines
Stamatie… - Separations, 2024
[3] Comparative oenological characteristics of wines from seedless coloured hybrid forms and vine varieties (Vitis vinifera L.).
Bulgarian Journal of …, 2024
[4] Investigating the Influence of Fungicide Usage and Vineyard Disease Management on the Grapevine Microbiome and Wine Quality
2023
[5] Effects of ultraviolet and infrared radiation absence or presence on the aroma volatile compounds in winegrape during veraison
Food Research …, 2023
[6] Sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae for flavor and quality enhancement of Longyan dry white wine
Food Bioscience, 2023
[7] Malolactic fermentation performance of indigenous Oenococcus oeni strains from Shaanxi wine region (China) and their mutants on Pinot Noir and …
LWT, 2023
[8] Enological Suitability of Indigenous Yeast Strains for 'Verdejo'Wine Production
Foods, 2023
[9] Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors
Nogales, E Fernández-Fernández… - Molecules, 2023
[10] The ester production capacity of Pichia kudriavzevii based on functional annotation of genes
World Journal of …, 2023
[11] Sequential Fermentation with Torulapora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine
… Journal of Food …, 2022
[12] Effects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces …
LWT, 2022
[13] Enzymatic Characterization of Purified β-Glucosidase from Non-Saccharomyces Yeasts and Application on Chardonnay Aging
Foods, 2022
[14] Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiae
Food …, 2022
[15] Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome
Food Analytical …, 2022
[16] Aromatic profile of Macedonian and Bulgarian Red wines from local variety Vranec and hybrid variety kaylashki rubin.
2022
[17] Estudio comparativo del contenido en polisacáridos cedidos al vino en fermentación y lisis celular por levaduras del género Hanseniaspora/Kloeckera
2022
[18] Odour hedonics and the ubiquitous appeal of vanilla
Nature Food, 2022
[19] Aromatic profile of Macedonian and Bulgarian red wines from local variety Vranec and hybrid variety Kaylashki Rubin
Ukrainian Food Journal, 2022
[20] Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines
Journal of Fungi, 2022
[21] Sonic Seasoning and Other Multisensory Influences on the Coffee Drinking Experience
2021
[22] Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng
Frontiers in microbiology, 2021
[23] Development of an Electrochemical Sensing System for Wine Component Analysis
ACS Food Science & …, 2021
[24] Influence of Hanseniasporauvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine
2021
[25] Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders
2021
[26] Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines
2021
[27] What is the relationship between the presence of volatile organic compounds in food and drink products and multisensory flavour perception?
Foods, 2021
[28] 外源添加单一氨基酸对桑葚酒风味品质的影响.
China Brewing, 2021
[29] 胶红酵母与酿酒酵母共发酵对干红葡萄酒香气与色泽的影响
食品科学, 2021
[30] “Portugizac Mlado vino”; is the aroma of younger red wine more attractive?
Glasnik Zaštite …, 2021
[31] “Portugizac Mlado vino”; je li aroma mlađeg crvenog vina senzorno privlačnija?
Glasnik Zaštite Bilja, 2021
[32] Effect of mixed culture fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the aroma and color of red wine.
2021
[33] Influence of Hanseniaspora uvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine
Processes, 2021
[34] Natural alternatives of sulphur dioxide used in wine and their effects on aromatic compounds.
2020
[35] Influence of green pruning operations on the volatile composition and aromatic profile of white wines from Muscat κaylashki variety.
2020
[36] Natural alternatives of Sulphur dioxide used in wine and their effects on aromatic compounds
2020
[37] Cup texture influences taste and tactile judgments in the evaluation of specialty coffee
2020
[38] Influence of green pruning operations on the volatile composition and aromatic profile of white wines from Muscat кaylashki variety
2020
[39] Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations
2020
[40] The effects of simultaneous and sequential inoculation of yeast and autochthonous Oenococcus oeni on the chemical composition of red-fleshed apple cider
2020
[41] Influence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines
2020
[42] Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines
2020
[43] Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine
2020
[44] Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses
2020
[45] Izrada baždarnih krivulja za analizu spojeva fermentacijske arome u vinu
2020
[46] Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of …
2019
[47] AROMATIC PROFILE OF RED WINES FROM GRAPEVINE VARIETIES RUBIN, STORGOZIA, BOUQUET, TRAPEZITSA, KAYLASHKY RUBIN AND PINOT …
2019
[48] Maturation and Maceration Effects on Tropical Red Wines Assessed by Chromatography and Analysis of Variance-Principal Component Analysis
2019
[49] Perceptual learning in the chemical senses: A review
2019
[50] Novos produtos biotecnológicos e serviços para a indústria dos vinhos
2019
[51] Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae
2019
[52] New “Acidic Acetatic Index”(AAI) Based on the Interrelationship “Volatile acids–Ethyl Acetate” for Determination of the Level of Wine Acidification
2019
[53] APLICACION DE ULTRASONIDOS ENLA CRIANZA SOBRE LIAS Y ENVEJECIMIENTO DE VINOS TINTOS
Thesis, 2019
[54] Post-alcoholic fermentation micro-ecology of wines: the role of phenolic composition and the effects on quality
2019
[55] Aplicación de ultrasonidos en la crianza sobre lías y envejecimiento de vinos tintos
2019
[56] Effects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead
2019
[57] Influence of green pruning operations on the aromatic profile of red wines from Storgozia grapevine variety.
Annals: Food Science & …, 2019
[58] Aromatic characterization and total volatile composition of red wines from the region of Central Northern Bulgaria
2019
[59] Aromatic profile of grapes from white and red varieties
International Journal of Innovative Approaches in …, 2018
[60] Effect of cold maceration on anthocyanin and volatile compounds of Karalahna and Cabernet Sauvignon grape musts.
2018
[61] Aromatic profile of red wines from grapevine varieties Rubin, Storgozia, Bouquet, Trapezitsa, Kaylashky Rubin and Pinot Noir, cultivated in the region of Central …
2018
[62] Volatile Profile of Sparkling Wines Produced with the Addition of Mannoproteins or Lees before Second Fermentation Performed with Free and Immobilized …
2018
[63] On the meaning (s) of perceived complexity in the chemical senses
Chemical Senses, 2018
[64] Aromatic Profile of Grapes from White and Red Varieties1
2018
[65] What does the term 'complexity'mean in the world of wine?
International Journal of Gastronomy and Food Science, 2018
[66] Complexity on the Menu and in the Meal
Foods, 2018
[67] SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ
THE JOURNAL OF FOOD, 2018
[68] Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts
2018
[69] Crop levels and pruning timing affect must and wine quality of Cabernet Sauvignon wine grape
2018
[70] Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle
Food Chemistry, 2017
[71] Ya-nan Xia, Ran Suo, Haoran Wang, Stefan Cerbin and Jie Wang
2017
[72] Characterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc “à petit grains” grape variety with Red Muscat
European Food Research and Technology, 2017
[73] Changes in sparkling wine aroma during the second fermentation under CO 2 pressure in sealed bottle
Food Chemistry, 2017
[74] Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
European Food Research and Technology, 2017
[75] Volatiles and antioxidant activity of fermented Goji (Lycium Chinese) wine: Effect of different oak matrix (barrel, shavings and chips)
Libyan Journal of Medicine, 2017
[76] Sensory and chemical attributes of dessert wines made by different freezing methods of Marselan grapes
2017
[77] Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
Food Chemistry, 2017
[78] Aroma compounds in wines from Macedonian autochthonous variety Stanusina.
2017
[79] Aromatic profile of red wines from grapevine varieties grown in the conditions of Northern Bulgaria.
2017
[80] Deciphering the genetic and metabolic basis of yeast aroma properties
2017
[81] Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents
Journal of the Science of Food and Agriculture, 2016
[82] Use of Lysozyme and Oligomeric Proanthocyanidin to Reduce Sulfur Dioxide and the Evolution of Volatile Compounds in Italian Riesling Ice Wine During Aging …
Journal of food processing and preservation, 2016
[83] Aroma Compounds in Wine
Grape And Wine Biotechnology, 2016
[84] AROMATIC PROFILE OF BULGARIAN GRAPE AND FRUIT (PLUM) BRANDIES
2016
[85] Exotic tropical fruit wines from Garcinia indica and Musa acuminate
Journal of the Institute of Brewing, 2016
[86] Desarrollo de Vino espumante de naranja (var. Valencia). Estudio de su fracción aromática libre y caracterización sensorial con consumidores.
2016
[87] Linhagens de Saccharomyces cerevisiae Isoladas de uvas do vale do São Francisco como produtoras de vinhos.
Embrapa Uva e Vinho-Tese/dissertação (ALICE), 2015
[88] Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography–mass spectrometry for the determination of volatile …
Journal of Chromatography B, 2015
[89] Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine
Food chemistry, 2015
[90] Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics
World Journal of Microbiology and Biotechnology, 2015
[91] Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality
Food Research International, 2015
[92] LINHAGENS DE Saccharomyces cerevisiae ISOLADAS DE UVAS DO VALE DO SÃO FRANCISCO COMO PRODUTORAS DE VINHOS
2015
[93] Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry for the determination of volatile compounds in Cherry wines
Journal of Chromatography B, 2015
[94] Leaf Removal and Wine Composition of Vitis vinifera L. cv. Nero d'Avola. The volatile aroma constituents
Journal of the science of food and agriculture, 2015
[95] Changes in the aromatic composition of grape cv. Cheongsoo wine depending on the degree of grape ripening
Food Science and Biotechnology, 2014
[96] Characterization of the volatile profile of Romanian Cabernet Sauvignon wines through GC-MS and Electronic Nose detection
3rd International ISEKI Food Conference, 2014
[97] Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine
Food Research International, 2014
[98] Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy)
European Food Research and Technology, 2014
[99] Massimo Iorizzo, Vincenzo Macciola, Bruno Testa, Silvia Jane Lombardi &
2014
[100] Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay …
Food Research International, 2014
[101] Volatile composition and sensory properties of North West Spain white wines
Food Research International, 2013
[102] Uso da microextração em fase sólida e da cromatografia gasosa monodimensional e bidimensional abrangente na caracterização de voláteis de vinhos gaúchos
2012
[103] Biodiversity of indigenous Saccharomyces populations from old wineries of South-Eastern Sicily (Italy): preservation and economic potential
PloS one, 2012
[104] Characterization of impact odorants and sensory profile of Bobal red wines from Spain's La Mancha region
Flavour and Fragrance Journal, 2012
[105] Biodiversity of Indigenous Saccharomyces Populations from Old Wineries of South
2012
[106] 五种苹果品种对苹果发酵酒香气组成及感官质量的影响
1970
Free SCIRP Newsletters
Copyright © 2006-2025 Scientific Research Publishing Inc. All Rights Reserved.
Top