Add to ORKGThe volatile compounds of white and red wines have distinct physicochemical properties including polarity, volatility and odor impact as a result of their functional groups (alcohol, aldehyde, acid,etc). These compounds have three different origines: from the grape, from the yeasts during the first and second fermentation and from the aging process
The subjects of this paper are the grapes and wines obtained from local selection variety Viorica fr...
The aroma characteristics of wines from four Vitis vinifera grape varieties (‘Cabernet sauvignon’, ‘...
This study evaluates the effect of using of pectolytic enzyme preparations on the phenolic content a...
The flavor of wines is due to a complex mixture of many volatile compounds. In this study the volati...
Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of ...
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds inc...
The biochemical constituents in wine stocks that influence the flavor and quality of wine are invest...
Winemaking processes and volatile compounds perform an important role in contributing to the quality...
The perception of the taste and aroma of wine is the result of many interactions between a large num...
Wine is mainly consumed and appreciated for its sensory attributes which are due to a complex combin...
Enzymes have been used for many years in winemaking. This presentation shows some new applications a...
Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The c...
The alcoholic fermentation has a marked impact on wine aroma. During this phase, several compounds a...
Traditional Georgian wines are produced using long-time skin contact, often in jars of clay in absen...
The subjects of this paper are the grapes and wines obtained from local selection variety Viorica fr...
The subjects of this paper are the grapes and wines obtained from local selection variety Viorica fr...
The aroma characteristics of wines from four Vitis vinifera grape varieties (‘Cabernet sauvignon’, ‘...
This study evaluates the effect of using of pectolytic enzyme preparations on the phenolic content a...
The flavor of wines is due to a complex mixture of many volatile compounds. In this study the volati...
Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of ...
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds inc...
The biochemical constituents in wine stocks that influence the flavor and quality of wine are invest...
Winemaking processes and volatile compounds perform an important role in contributing to the quality...
The perception of the taste and aroma of wine is the result of many interactions between a large num...
Wine is mainly consumed and appreciated for its sensory attributes which are due to a complex combin...
Enzymes have been used for many years in winemaking. This presentation shows some new applications a...
Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The c...
The alcoholic fermentation has a marked impact on wine aroma. During this phase, several compounds a...
Traditional Georgian wines are produced using long-time skin contact, often in jars of clay in absen...
The subjects of this paper are the grapes and wines obtained from local selection variety Viorica fr...
The subjects of this paper are the grapes and wines obtained from local selection variety Viorica fr...
The aroma characteristics of wines from four Vitis vinifera grape varieties (‘Cabernet sauvignon’, ‘...
This study evaluates the effect of using of pectolytic enzyme preparations on the phenolic content a...