Peer-Reviewed Research Database

Sparkling Wine — 389 papers

Papers mentioning sparkling wine or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the sparkling wine research comes from

paper count of indexed corpus · via OpenAlex

Chinese Academy of Agricultural Sciences

China Agricultural University

Beijing Technology and Business University

Shanghai Institute of Technology

Centre National de la Recherche Scientifique

Northwest A&F University

Australian Wine Research Institute

University of Florida

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2024 Food microbiology aroma analysis

A comparative study to investigate the individual contribution of metabolic and physical interaction on volatiles formation in the mixed fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae.

It is well-known that the co-inoculation of Saccharomyces cerevisiae and non-Saccharomyces strains can modulate and improve the aromatic quality of wine through their multi-level i... Read full abstract on PubMed →

PMID: 38225043 DOI: 10.1016/j.fm.2023.104460

2014 Critical reviews in toxicology other

Diacetyl and 2,3-pentanedione exposures associated with cigarette smoking: implications for risk assessment of food and flavoring workers.

Diacetyl and 2,3-pentanedione inhalation have been suggested as causes of severe respiratory disease, including bronchiolitis obliterans, in food/flavoring manufacturing workers. B... Read full abstract on PubMed →

PMID: 24635357 DOI: 10.3109/10408444.2014.882292

2026 Food research international (Ottawa, Ont.) aroma analysis

Association between microbiome dynamics and aroma evolution in fermented Chinese white pears (Pyrus × bretschneideri): An integrated volatilomics and microbiome analysis.

The flavor of pear cider exhibits regional features, with insufficient and unstable aroma constituting key quality issues. The role of its characteristic aroma and the contribution... Read full abstract on PubMed →

PMID: 41956649 DOI: 10.1016/j.foodres.2026.118959

2024 Foods (Basel, Switzerland) other

Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing.

Yeasts are pivotal brewing microbes that are associated with the flavor and quality of Chinese baijiu, yet research on dominant yeasts in strong-flavor baijiu brewing remains limit... Read full abstract on PubMed →

PMID: 39123600 DOI: 10.3390/foods13152409 Full text on PMC

2022 Food chemistry gc ms

Free versus droplet-bound aroma compounds in sparkling beverages.

The initial experience of a beverage's flavor after opening the bottle is created by a combination of the gas phase and droplet-bound odorants. However, most studies do not conside... Read full abstract on PubMed →

PMID: 35032804 DOI: 10.1016/j.foodchem.2021.131985

2024 Current research in food science other

Characteristics and correlation of flavor substances and hangover indexes in Chinese baijiu during storage.

It is generally believed that there is a great relationship between hangover and the age of Baijiu. However, what factors make Baijiu (stored for a long time) feel better after dri... Read full abstract on PubMed →

PMID: 39498460 DOI: 10.1016/j.crfs.2024.100887 Full text on PMC

2017 Journal of the science of food and agriculture aroma analysis

Changes in volatile composition and sensory attributes of wines during alcohol content reduction.

A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural... Read full abstract on PubMed →

PMID: 27098726 DOI: 10.1002/jsfa.7757

2024 aeda

Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC-MS, HS-GC-IMS and electronic nose.

Aspergillus cristatus, the predominant microbe of Fuzhuan brick tea (FBT), is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present... Read full abstract on PubMed →

PMID: 38833862 DOI: 10.1016/j.foodchem.2024.139864

2024 aroma analysis

Preliminary exploration of acceptance and emotional responses to the key floral volatile compounds of Pu'er crude tea

Pu'er crude tea (PCT), the initial raw material for making Pu'er tea, is favored because of unique flavor and health effects. Emotional response is helpful to explain consumers’ ch... Read full abstract on PubMed →

PMID: doi:10.1002/fft2.411 DOI: 10.1002/fft2.411

2023 Nature aroma analysis

Molecular basis of methyl-salicylate-mediated plant airborne defence.

Aphids transmit viruses and are destructive crop pests1. Plants that have been attacked by aphids release volatile compounds to elicit airborne defence (AD) in neighbouring plants2... Read full abstract on PubMed →

PMID: 37704724 DOI: 10.1038/s41586-023-06533-3 Full text on PMC

2023 Plant physiology other

A family of methyl esterases converts methyl salicylate to salicylic acid in ripening tomato fruit.

Methyl salicylate imparts a potent flavor and aroma described as medicinal and wintergreen that is undesirable in tomato (Solanum lycopersicum) fruit. Plants control the quantities... Read full abstract on PubMed →

PMID: 36315067 DOI: 10.1093/plphys/kiac509 Full text on PMC

2023 Current biology : CB other

A mosaic of endogenous and plant-derived courtship signals in moths.

Insects rely on olfaction to guide a wide range of adaptive behaviors, including mate and food localization, mate choice, oviposition site selection, kin recognition, and predator... Read full abstract on PubMed →

PMID: 37531958 DOI: 10.1016/j.cub.2023.07.010

2023 PLoS genetics other

Structural variation underlies functional diversity at methyl salicylate loci in tomato.

Methyl salicylate is an important inter- and intra-plant signaling molecule, but is deemed undesirable by humans when it accumulates to high levels in ripe fruits. Balancing the tr... Read full abstract on PubMed →

PMID: 37141297 DOI: 10.1371/journal.pgen.1010751 Full text on PMC

2022 Journal of plant physiology aroma analysis

The role of methyl salicylate in plant growth under stress conditions.

Methyl salicylate is a volatile compound, the synthesis of which takes place via the salicylic acid pathway in plants. Both compounds can be involved in the development of systemic... Read full abstract on PubMed →

PMID: 36099699 DOI: 10.1016/j.jplph.2022.153809

2021 ACS synthetic biology gc ms

Engineered Bacterial Production of Volatile Methyl Salicylate.

The engineering of microbial metabolic pathways over the last two decades has led to numerous examples of cell factories used for the production of small molecules. These molecules... Read full abstract on PubMed →

PMID: 33331760 DOI: 10.1021/acssynbio.0c00497

2010 Trends in plant science other

Abiotic stresses and induced BVOCs.

Plants produce a wide spectrum of biogenic volatile organic compounds (BVOCs) in various tissues above and below ground to communicate with other plants and organisms. However, BVO... Read full abstract on PubMed →

PMID: 20133178 DOI: 10.1016/j.tplants.2009.12.006

2024 Frontiers in plant science other

2-Heptanol inhibits Botrytis cinerea by accelerating amino acid metabolism and retarding membrane transport.

During the postharvest storage of tomatoes, they are susceptible to infection by Botrytis cinerea, leading to significant economic losses. This study evaluated the antifungal poten... Read full abstract on PubMed →

PMID: 38887459 DOI: 10.3389/fpls.2024.1400164 Full text on PMC

2023 Food chemistry sensory panel

Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds.

Lipolysis and flavor development during fermentation of sour cream were studied by evaluating the physicochemical changes, sensory differences and volatile components. The fermenta... Read full abstract on PubMed →

PMID: 37178602 DOI: 10.1016/j.foodchem.2023.136299

2014 International journal of environmental research and public health other

The impact of microbial ecology and chemical profile on the enhanced biological phosphorus removal (EBPR) process: a case study of Northern Wastewater Treatment Works, Johannesburg.

The impact of polyphosphate-accumulating organism (PAO) and glycogen-accumulating organism (GAO) populations as well as of the chemical profile on the performance of Unit-3 (open e... Read full abstract on PubMed →

PMID: 24619121 DOI: 10.3390/ijerph110302876 Full text on PMC

2024 Food chemistry aroma analysis

Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions.

This study investigated the effect of various roasting conditions on regular and decaffeinated green beans. Regular and decaffeinated green beans from Guatemala, Brazil, Ethiopia,... Read full abstract on PubMed →

PMID: 37742465 DOI: 10.1016/j.foodchem.2023.137543

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.