Add to ORKGArticle dans une revue professionnelleBottle-aged Riesling is often characterised by petrol and kerosene-like aromas. While well-accepted when in balance with other aged characteristics for their contribution to complexity, such aromas are considered undesirable in young Riesling wines. This following article highlights possible targets in the grapegrowing and winemaking process to tackle the problem of excessive petrol aroma by reducing the potential of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) - the marker molecule associated with this aromatic expression
The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diver...
As the wine world continues to globalize, and industry competition grows, wine regions have increasi...
One of the main objectives of wine grape growers in several viticultural areas throughout history ha...
Many cool climate grape vine growing regions are and will be affected by the global climate change. ...
A survey of the concentration levels of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in wines of dif...
CITATION: Marais, J., Van Wyk, C. J. & Rapp, A. 1992. Effect of storage time, temperature and region...
Background and Aims: Knowledge of the formation and fate of aroma compounds is important to an under...
The Riesling varietal, which originates from the Rhine region of Germany, is globally one of the mos...
The intrinsic quality of a wine is strongly linked with its volatile compound composition involved i...
The aroma compositions of 1967, 1969, 1971, 1973 and 1975 Riesling wines made under similar conditio...
Monoterpenes are responsible for the distinctive flavour of grape cultivars such as Gewiirztraminer,...
The timing of leaf removal in the cluster zone can increase "petrol" aromas in Riesling
To increase the aroma of white wine through viticultural or oenological methods is a challenge for e...
During malolactic fermentation (MLF), lactic acid bacteria influence wine aroma and flavour by the p...
Basal defoliation, as one of the most common viticulture management practices to modify fruit zone m...
The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diver...
As the wine world continues to globalize, and industry competition grows, wine regions have increasi...
One of the main objectives of wine grape growers in several viticultural areas throughout history ha...
Many cool climate grape vine growing regions are and will be affected by the global climate change. ...
A survey of the concentration levels of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in wines of dif...
CITATION: Marais, J., Van Wyk, C. J. & Rapp, A. 1992. Effect of storage time, temperature and region...
Background and Aims: Knowledge of the formation and fate of aroma compounds is important to an under...
The Riesling varietal, which originates from the Rhine region of Germany, is globally one of the mos...
The intrinsic quality of a wine is strongly linked with its volatile compound composition involved i...
The aroma compositions of 1967, 1969, 1971, 1973 and 1975 Riesling wines made under similar conditio...
Monoterpenes are responsible for the distinctive flavour of grape cultivars such as Gewiirztraminer,...
The timing of leaf removal in the cluster zone can increase "petrol" aromas in Riesling
To increase the aroma of white wine through viticultural or oenological methods is a challenge for e...
During malolactic fermentation (MLF), lactic acid bacteria influence wine aroma and flavour by the p...
Basal defoliation, as one of the most common viticulture management practices to modify fruit zone m...
The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diver...
As the wine world continues to globalize, and industry competition grows, wine regions have increasi...
One of the main objectives of wine grape growers in several viticultural areas throughout history ha...