Papers mentioning 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.
Where vineyard exposure to bushfire smoke cannot be avoided or prevented, grape and wine producers need strategies to transform smoke-affected juice and wine into saleable product.... Read full abstract on PubMed →
Previously, authors reported that individual volatile organic compounds (VOCs) emitted by non-aflatoxigenic Aspergillus flavus could act as a mechanism of biocontrol to significant... Read full abstract on PubMed →
Creation of strong and tough plastics from sustainable and biorenewable resources is a significant challenge in polymer science. This challenge is further complicated when attempti... Read full abstract on PubMed →
Antibiotics were once used in animal production to improve productivity and resistance to pathogenic microbiota. However, due to its negative effects, the search for a new class of... Read full abstract on PubMed →
An experimental kinetic and mechanistic study of the reactions of 3-ethoxy-1-propanol (CH<sub>3</sub>CH<sub>2</sub>OCH<sub>2</sub>CH<sub>2</sub>CH<sub>2</sub>OH) with Cl atoms and... Read full abstract on PubMed →
Beyond the production of positive aromas during alcoholic fermentation, Saccharomyces cerevisiae metabolism also results in the formation of volatile compounds detrimental to wine... Read full abstract on PubMed →
Ten different <i>Saccharomyces cerevisiae</i> strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes.... Read full abstract on PubMed →
A simple and sensitive method was developed and validated to simultaneously separate and determine the 2-Methoxy-3,5-dimethylpyrazine, 2-Isopropyl-3-methoxypyrazine, guaiacol, 2-Is... Read full abstract on PubMed →
BACKGROUND: Cork companies store cork planks before processing them for a minimum of 6 months to dry up and to stabilize their texture and chemical composition, although many compa... Read full abstract on PubMed →
Carob liqueur is an alcoholic drink (minimum 15% v/v of ethanol and 100 g/L of sugar) typical for the Mediterranean countries. In the current work, carob macerate produced by macer... Read full abstract on PubMed →
Although almost disappeared at the end of the 20th century, Belgian wine production reached a million liters in 2017. The aim of the present work was to identify aroma markers for... Read full abstract on PubMed →
Non-<i>Saccharomyces</i> yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than <i>Saccharomyces cerevisi... Read full abstract on PubMed →
This study was designed to assess the nephroprotective effects of <i>Pleurotus ostreatus</i> and <i>Agaricus bisporus</i> aqueous extracts and carvedilol on hyperoxaluria-induced u... Read full abstract on PubMed →
This study describes a new chemometric tool for the identification of relevant volatile compounds in cork by untargeted headspace solid phase microextraction and gas chromatography... Read full abstract on PubMed →
Emerging POPs have received increasing attention due to their potential persistence and toxicity, but thus far the report regarding the occurrence and distribution of these POPs in... Read full abstract on PubMed →
Nineteen samples of Arabica and 14 of Robusta coming from various plantation were analysed by dynamic headspace capillary gas chromatography-mass spectrometry to characterize the v... Read full abstract on PubMed →
This data article describes the analysis of volatile organic compounds (VOCs) in 44 samples of cocoa bean shells (CBS) obtained from cocoa beans of diverse cultivars and collected... Read full abstract on PubMed →
Heterogeneous continuous transformation of methyl levulinate (ML) and ethyl levulinate (EL) to <i>γ</i>-valerolactone (GVL), as a promising C<sub>5</sub>-platform molecule was stud... Read full abstract on PubMed →
"Delayed bitterness" (DB) in citrus wine is caused by limonoids and determines the acceptability to consumers. In this study, a variety of fining agents, specifically gelatin, agar... Read full abstract on PubMed →
Certain volatile thiols are some of the most potent odour-active molecules that are found in nature. Thiols play significant roles in the aroma qualities of a range of foods and be... Read full abstract on PubMed →
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.