Research graph
References from Contribution of Skin Contact and Yeast Selection to Aroma-Related Volatile Composition in Wines Made from New Fungus-Resistant Grapevines. Local targets link to admitted publications; unresolved targets remain external evidence.
The Concept of Terroir in Viticulture
10.1080/09571260600633135 · 2006 · External reference
Impact of Plasmopara Viticola Infection of Merlot and Cabernet Sauvignon Grapes on Wine Composition and Flavor
10.1016/j.foodchem.2017.06.087 · 2018 · External reference
Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario
10.3389/fpls.2021.717223 · 2021 · External reference
Climate Change and Global Wine Quality
10.1007/s10584-005-4704-2 · 2005 · External reference
Climate Change, Wine, and Conservation
10.1073/pnas.1210127110 · 2013 · External reference
What Is the Expected Impact of Climate Change on Wine Aroma Compounds and Their Precursors in Grape?
10.20870/oeno-one.2017.51.2.1868 · 2017 · External reference
Future Climate Change Impacts on European Viticulture: A Review on Recent Scientific Advances
10.3390/atmos12040495 · 2021 · External reference
Climate Change Impacts and Adaptations of Wine Production
10.1038/s43017-024-00521-5 · 2024 · External reference
Fungus Resistant Grape Varieties as a Suitable Alternative for Organic Wine Production: Benefits, Limits, and Challenges
10.1016/j.scienta.2016.03.016 · 2016 · External reference
More Sustainability in Europe’s Vineyards – Using Resistant Grapevine Varieties to Reduce the Input of Pesticides
10.1002/ppp3.70038 · 2025 · External reference
Fungicide-Saving Potential and Economic Advantages of Fungus-Resistant Grapevine Cultivars
10.3390/plants12173120 · 2023 · External reference
Genomic Ancestry Estimation Quantifies Use of Wild Species in Grape Breeding
10.1186/s12864-016-2834-8 · 2016 · External reference
A Cool Climate Perspective on Grapevine Breeding: Climate Change and Sustainability Are Driving Forces for Changing Varieties in a Traditional Market
10.1007/s00122-022-04077-0 · 2022 · External reference
Consumer Acceptance of Fungus-Resistant Grape Varieties─An Exploratory Study Using Sensory Evaluation Tests among Consumers in Germany
10.3390/su151310664 · 2023 · External reference
Consumer Acceptance of Fungus-Resistant Grape Wines: Evidence from Italy, the UK, and the USA
10.1371/journal.pone.0267198 · 2022 · External reference
Consumers’ Acceptance of Fungus Resistant Grapes: Future Scenarios in Sustainable Winemaking
10.1016/j.jclepro.2021.127318 · 2021 · External reference
Unveiling the Motivations Behind Cultivating Fungus-Resistant Wine Varieties: Insights from Wine Growers in South Tyrol, Italy
10.3390/su17062615 · 2025 · External reference
Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris
10.3390/molecules201219791 · 2015 · External reference
Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines
10.3390/foods9081107 · 2020 · External reference
Wine Aroma
10.1007/978-3-540-49339-6_11 · 2007 · External reference
Effect of Different Levels of Skin Disruption and Contact with Oxygen during Grape Processing on Phenols, Volatile Aromas, and Sensory Characteristics of White Wine
10.1111/jfpp.13969 · 2019 · External reference
Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity
10.3389/fmicb.2016.00411 · 2016 · External reference
The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation
10.1021/acs.jafc.9b06191 · 2019 · External reference
Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines
10.3390/foods12061135 · 2023 · External reference
Influence of Prolonged Maceration on Phenolic Compounds, Volatile Profile and Sensory Properties of Wines from Minutolo and Verdeca, Two Apulian White Grape Varieties
10.1016/j.lwt.2023.115698 · 2024 · External reference
Impact of Skin Contact on the Volatile Composition and Sensory Properties of White Wines from Resistant Varieties
10.1016/j.foodchem.2025.144967 · 2025 · External reference
Evaluation of a Rating-Based Variant of Check-All-That-Apply Questions: Rate-All-That-Apply (RATA)
10.1016/j.foodqual.2014.03.006 · 2014 · External reference
Synthesis of Deuterium-Labeled 1,1,6-Trimethyl-1,2-Dihydronaphthalene (TDN) and Quantitative Determination of TDN and Isomeric Vitispiranes in Riesling Wines by a Stable-Isotope-Dilution Assay
10.1021/acs.jafc.9b01428 · 2019 · External reference
Aroma Changes Due to Second Fermentation and Glycosylated Precursors in Chardonnay and Riesling Sparkling Wines
10.1021/jf103628g · 2011 · External reference
Quantitative Determination of β-Ionone in Red Wines and Grapes of Bordeaux Using a Stable Isotope Dilution Assay
10.1016/s0021-9673(99)00422-7 · 1999 · External reference
Metabolism of Geraniol in Grape Berry Mesocarp of L. Cv. Scheurebe: Demonstration of Stereoselective Reduction, E/Z-Isomerization, Oxidation and Glycosylation
10.1016/j.phytochem.2004.12.017 · 2005 · External reference
Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System
10.3390/fermentation9110931 · 2023 · External reference
Simple Quantitative Determination of Potent Thiols at Ultratrace Levels in Wine by Derivatization and High-Performance Liquid Chromatography–Tandem Mass Spectrometry (HPLC-MS/MS) Analysis
10.1021/ac503883s · 2015 · External reference
On the Analysis of Rate-All-That-Apply (RATA) Data
10.1016/j.foodqual.2015.11.003 · 2016 · External reference
Multiple Factor Analysis (AFMULT Package)
10.1016/0167-9473(94)90135-x · 1994 · External reference
10.1201/b17700
10.1201/b17700 · 2014 · External reference
Varietal Thiols in Wine: Discovery, Analysis and Applications
10.1021/cr100205b · 2011 · External reference
Identification of New Volatile Thiols in the Aroma of Vitis Vinifera L. Var. Sauvignon Blanc Wines
10.1002/(sici)1099-1026(199805/06)13:33.0.co;2-7 · 1998 · External reference
A New Type of Flavor Precursors in Vitis vinifera L. Cv. Sauvignon Blanc: S -Cysteine Conjugates
10.1021/jf980481u · 1998 · External reference
Sulfur Aroma Precursor Present in S -Glutathione Conjugate Form: Identification of S -3-(Hexan-1-Ol)-Glutathione in Must from Vitis vinifera L. Cv. Sauvignon Blanc
10.1021/jf020002y · 2002 · External reference
First Identification of 4- S -Glutathionyl-4-Methylpentan-2-One, a Potential Precursor of 4-Mercapto-4-Methylpentan-2-One, in Sauvignon Blanc Juice
10.1021/jf802799w · 2009 · External reference
Analysis of S -3-(Hexan-1-Ol)-Glutathione and S -3-(Hexan-1-Ol)-l-Cysteine in Vitis vinifera L. Cv. Koshu for Aromatic Wines
10.5344/ajev.2010.61.2.176 · 2010 · External reference
Polyfunctional Thiol Compounds
10.1007/978-0-387-74118-5_15 · 2009 · External reference
Distribution of Varietal Thiol Precursors in the Skin and the Pulp of Melon B. and Sauvignon Blanc Grapes
10.1016/j.foodchem.2010.08.050 · 2011 · External reference
3-Sulfanylhexanol Precursor Biogenesis in Grapevine Cells: The Stimulating Effect of Botrytis cinerea
10.1021/jf103915y · 2011 · External reference
Influence of Juice Pressing Conditions on Polyphenols, Antioxidants, and Varietal Aroma of Sauvignon Blanc Microferments
10.1021/jf100200e · 2010 · External reference
Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses
10.5344/ajev.2006.57.3.306 · 2006 · External reference
Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 1: Copper-Catalyzed Oxidation
10.1021/acs.jafc.6b00641 · 2016 · External reference
Effect of Skin Contact and Pressure on the Composition of Sauvignon Blanc Must
10.1021/jf072192o · 2007 · External reference
Reactivity of Volatile Thiols with Polyphenols in a Wine-Model Medium: Impact of Oxygen, Iron, and Sulfur Dioxide
10.1016/j.aca.2009.11.016 · 2010 · External reference
Identification of Adducts between an Odoriferous Volatile Thiol and Oxidized Grape Phenolic Compounds: Kinetic Study of Adduct Formation under Chemical and Enzymatic Oxidation Conditions
10.1021/jf204295s · 2012 · External reference
Localization of S-Cysteine Conjugates in the Berry: Effect of Skin Contact on Aromatic Potential of Vitis vinifera L. Cv. Sauvignon Blanc Must
10.5344/ajev.2002.53.2.144 · 2002 · External reference
Influence of Torulaspora Delbrueckii in Varietal Thiol (3-SH and 4-MSP) Release in Wine Sequential Fermentations
10.1016/j.ijfoodmicro.2017.06.028 · 2017 · External reference
The Grape Must Non-Saccharomyces Microbial Community: Impact on Volatile Thiol Release
10.1016/j.ijfoodmicro.2011.08.026 · 2011 · External reference
Enhanced 3-Sulfanylhexan-1-Ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains
10.3389/fmicb.2016.00293 · 2016 · External reference
10.1002/9781394258406
10.1002/9781394258406 · 2024 · External reference
Monoterpenes in Grape Juice and Wines
10.1016/s0021-9673(99)01342-4 · 2000 · External reference
Biogeneration of C13-Norisoprenoid Compounds: Experiments Supportive for an Apo-Carotenoid Pathway in Grapevines
10.1016/s0003-2670(01)01589-6 · 2002 · External reference
Hydrolysis of Terpenyl Glycosides in Grape Juice and Other Fruit Juices: A Review
10.1007/s00253-004-1806-0 · 2005 · External reference
Terpenoids and Their Role in Wine Flavour: Recent Advances: Terpenoids: Role in Wine Flavour
10.1111/ajgw.12186 · 2015 · External reference
Isoprenoids
10.1002/9781118730720.ch8 · 2016 · External reference
10.1002/0470010398
10.1002/0470010398 · 2006 · External reference
Effect of Skin Contact on the Aroma Composition of the Musts of Vitis Vinifera L. Cv. Muscat of Bornova and Narince Grown in Turkey
10.1016/s0308-8146(02)00428-4 · 2003 · External reference
Aroma Potential of Albillo Wines and Effect of Skin-Contact Treatment
10.1016/j.foodchem.2006.08.033 · 2007 · External reference
Evolution of Free and Bound Volatile Aroma Compounds and Phenols during Fermentation of Muscat Blanc Grape Juice with and without Skins
10.1016/j.foodchem.2017.03.166 · 2017 · External reference
Impact of Matrix Variables and Expertise of Panelists on Sensory Thresholds of 1,1,6-Trimethyl-1,2-Dihydronaphthalene Known as Petrol off-Flavor Compound in Riesling Wines
10.1016/j.foodqual.2019.103735 · 2019 · External reference
A C13-Norisoprenoid Gentiobioside from Quince Fruit
10.1016/s0031-9422(00)98244-x · 1991 · External reference
TDN and β-Damascenone: Two Important Carotenoid Metabolites in Wine
2013 · External reference
Which Impact for β-Damascenone on Red Wines Aroma?
10.1021/jf070120r · 2007 · External reference
The Influence of Skin Contact during Alcoholic Fermentation on the Aroma Composition of Ribolla Gialla and Malvasia Istriana Vitis Vinifera (L.) Grape Wines
10.1111/j.1365-2621.2011.02679.x · 2011 · External reference
The Effect of Skin Contact, β-Lyase and Fermentation Gradient Temperature on Fermentation Esters and Free Volatile Thiols in Oregon Chardonnay Wine
10.3390/fermentation11050250 · 2025 · External reference
Yeast and Bacterial Modulation of Wine Aroma and Flavour
10.1111/j.1755-0238.2005.tb00285.x · 2005 · External reference
Yeasts and Wine Flavour
10.1007/978-0-387-74118-5_17 · 2009 · External reference
Implications of Nitrogen Nutrition for Grapes, Fermentation and Wine
10.1111/j.1755-0238.2005.tb00028.x · 2005 · External reference
Formation of Ethyl Acetate and Isoamyl Acetate by Various Species of Wine Yeasts
10.1016/s0740-0020(02)00101-6 · 2003 · External reference
Contribution to the Aroma of White Wines by Controlled Torulaspora Delbrueckii Cultures in Association with Saccharomyces Cerevisiae
10.1007/s11274-014-1774-1 · 2015 · External reference
Effects of Torulaspora Delbrueckii on Physicochemical Properties and Volatile Flavor Compounds of Navel Orange Wine
10.1016/j.jfca.2023.105328 · 2023 · External reference
Identification of 4-Mercapto-4-Methylpentan-2-One from the Box Tree (Buxus sempervirens L.) and Broom (Sarothamnus scoparius (L.) Koch)
10.1002/(sici)1099-1026(199711/12)12:63.0.co;2-y · 1997 · External reference
From Cats and Blackcurrants: Structure and Dynamics of the Sulfur-Containing Cassis Odorant Cat Ketone
10.1002/cbdv.201400027 · 2014 · External reference
Revealing the Sensory Impact of Different Levels and Combinations of Esters and Volatile Thiols in Chardonnay Wines
10.1016/j.heliyon.2023.e12862 · 2023 · External reference
Identification of 4-Mercapto-4-Methylpentan-2-One from the Box Tree (Buxus sempervirens L.) and Broom (Sarothamnus scoparius (L.) Koch)
10.1002/(sici)1099-1026(199711/12)12:63.0.co;2-y · ExternalCitation · doi-reference
Identification of New Volatile Thiols in the Aroma of Vitis Vinifera L. Var. Sauvignon Blanc Wines
10.1002/(sici)1099-1026(199805/06)13:33.0.co;2-7 · ExternalCitation · doi-reference
10.1002/0470010398
10.1002/0470010398 · ExternalCitation · doi-reference
Isoprenoids
10.1002/9781118730720.ch8 · ExternalCitation · doi-reference
10.1002/9781394258406
10.1002/9781394258406 · ExternalCitation · doi-reference
From Cats and Blackcurrants: Structure and Dynamics of the Sulfur-Containing Cassis Odorant Cat Ketone
10.1002/cbdv.201400027 · ExternalCitation · doi-reference
More Sustainability in Europe’s Vineyards – Using Resistant Grapevine Varieties to Reduce the Input of Pesticides
10.1002/ppp3.70038 · ExternalCitation · doi-reference
Polyfunctional Thiol Compounds
10.1007/978-0-387-74118-5_15 · ExternalCitation · doi-reference
Yeasts and Wine Flavour
10.1007/978-0-387-74118-5_17 · ExternalCitation · doi-reference
Wine Aroma
10.1007/978-3-540-49339-6_11 · ExternalCitation · doi-reference
A Cool Climate Perspective on Grapevine Breeding: Climate Change and Sustainability Are Driving Forces for Changing Varieties in a Traditional Market
10.1007/s00122-022-04077-0 · ExternalCitation · doi-reference
Hydrolysis of Terpenyl Glycosides in Grape Juice and Other Fruit Juices: A Review
10.1007/s00253-004-1806-0 · ExternalCitation · doi-reference
Climate Change and Global Wine Quality
10.1007/s10584-005-4704-2 · ExternalCitation · doi-reference
Contribution to the Aroma of White Wines by Controlled Torulaspora Delbrueckii Cultures in Association with Saccharomyces Cerevisiae
10.1007/s11274-014-1774-1 · ExternalCitation · doi-reference
Multiple Factor Analysis (AFMULT Package)
10.1016/0167-9473(94)90135-x · ExternalCitation · doi-reference
Reactivity of Volatile Thiols with Polyphenols in a Wine-Model Medium: Impact of Oxygen, Iron, and Sulfur Dioxide
10.1016/j.aca.2009.11.016 · ExternalCitation · doi-reference
Aroma Potential of Albillo Wines and Effect of Skin-Contact Treatment
10.1016/j.foodchem.2006.08.033 · ExternalCitation · doi-reference
Distribution of Varietal Thiol Precursors in the Skin and the Pulp of Melon B. and Sauvignon Blanc Grapes
10.1016/j.foodchem.2010.08.050 · ExternalCitation · doi-reference
Evolution of Free and Bound Volatile Aroma Compounds and Phenols during Fermentation of Muscat Blanc Grape Juice with and without Skins
10.1016/j.foodchem.2017.03.166 · ExternalCitation · doi-reference
Impact of Plasmopara Viticola Infection of Merlot and Cabernet Sauvignon Grapes on Wine Composition and Flavor
10.1016/j.foodchem.2017.06.087 · ExternalCitation · doi-reference
Impact of Skin Contact on the Volatile Composition and Sensory Properties of White Wines from Resistant Varieties
10.1016/j.foodchem.2025.144967 · ExternalCitation · doi-reference
Evaluation of a Rating-Based Variant of Check-All-That-Apply Questions: Rate-All-That-Apply (RATA)
10.1016/j.foodqual.2014.03.006 · ExternalCitation · doi-reference
On the Analysis of Rate-All-That-Apply (RATA) Data
10.1016/j.foodqual.2015.11.003 · ExternalCitation · doi-reference
Impact of Matrix Variables and Expertise of Panelists on Sensory Thresholds of 1,1,6-Trimethyl-1,2-Dihydronaphthalene Known as Petrol off-Flavor Compound in Riesling Wines
10.1016/j.foodqual.2019.103735 · ExternalCitation · doi-reference
Revealing the Sensory Impact of Different Levels and Combinations of Esters and Volatile Thiols in Chardonnay Wines
10.1016/j.heliyon.2023.e12862 · ExternalCitation · doi-reference
The Grape Must Non-Saccharomyces Microbial Community: Impact on Volatile Thiol Release
10.1016/j.ijfoodmicro.2011.08.026 · ExternalCitation · doi-reference
Influence of Torulaspora Delbrueckii in Varietal Thiol (3-SH and 4-MSP) Release in Wine Sequential Fermentations
10.1016/j.ijfoodmicro.2017.06.028 · ExternalCitation · doi-reference
Consumers’ Acceptance of Fungus Resistant Grapes: Future Scenarios in Sustainable Winemaking
10.1016/j.jclepro.2021.127318 · ExternalCitation · doi-reference
Effects of Torulaspora Delbrueckii on Physicochemical Properties and Volatile Flavor Compounds of Navel Orange Wine
10.1016/j.jfca.2023.105328 · ExternalCitation · doi-reference
Influence of Prolonged Maceration on Phenolic Compounds, Volatile Profile and Sensory Properties of Wines from Minutolo and Verdeca, Two Apulian White Grape Varieties
10.1016/j.lwt.2023.115698 · ExternalCitation · doi-reference
Metabolism of Geraniol in Grape Berry Mesocarp of L. Cv. Scheurebe: Demonstration of Stereoselective Reduction, E/Z-Isomerization, Oxidation and Glycosylation
10.1016/j.phytochem.2004.12.017 · ExternalCitation · doi-reference
Fungus Resistant Grape Varieties as a Suitable Alternative for Organic Wine Production: Benefits, Limits, and Challenges
10.1016/j.scienta.2016.03.016 · ExternalCitation · doi-reference
Biogeneration of C13-Norisoprenoid Compounds: Experiments Supportive for an Apo-Carotenoid Pathway in Grapevines
10.1016/s0003-2670(01)01589-6 · ExternalCitation · doi-reference
Quantitative Determination of β-Ionone in Red Wines and Grapes of Bordeaux Using a Stable Isotope Dilution Assay
10.1016/s0021-9673(99)00422-7 · ExternalCitation · doi-reference
Monoterpenes in Grape Juice and Wines
10.1016/s0021-9673(99)01342-4 · ExternalCitation · doi-reference
A C13-Norisoprenoid Gentiobioside from Quince Fruit
10.1016/s0031-9422(00)98244-x · ExternalCitation · doi-reference
Effect of Skin Contact on the Aroma Composition of the Musts of Vitis Vinifera L. Cv. Muscat of Bornova and Narince Grown in Turkey
10.1016/s0308-8146(02)00428-4 · ExternalCitation · doi-reference
Formation of Ethyl Acetate and Isoamyl Acetate by Various Species of Wine Yeasts
10.1016/s0740-0020(02)00101-6 · ExternalCitation · doi-reference
Simple Quantitative Determination of Potent Thiols at Ultratrace Levels in Wine by Derivatization and High-Performance Liquid Chromatography–Tandem Mass Spectrometry (HPLC-MS/MS) Analysis
10.1021/ac503883s · ExternalCitation · doi-reference
Reaction Mechanisms of Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 1: Copper-Catalyzed Oxidation
10.1021/acs.jafc.6b00641 · ExternalCitation · doi-reference
Synthesis of Deuterium-Labeled 1,1,6-Trimethyl-1,2-Dihydronaphthalene (TDN) and Quantitative Determination of TDN and Isomeric Vitispiranes in Riesling Wines by a Stable-Isotope-Dilution Assay
10.1021/acs.jafc.9b01428 · ExternalCitation · doi-reference
The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation
10.1021/acs.jafc.9b06191 · ExternalCitation · doi-reference
Varietal Thiols in Wine: Discovery, Analysis and Applications
10.1021/cr100205b · ExternalCitation · doi-reference
Sulfur Aroma Precursor Present in S -Glutathione Conjugate Form: Identification of S -3-(Hexan-1-Ol)-Glutathione in Must from Vitis vinifera L. Cv. Sauvignon Blanc
10.1021/jf020002y · ExternalCitation · doi-reference
Which Impact for β-Damascenone on Red Wines Aroma?
10.1021/jf070120r · ExternalCitation · doi-reference
Effect of Skin Contact and Pressure on the Composition of Sauvignon Blanc Must
10.1021/jf072192o · ExternalCitation · doi-reference
Influence of Juice Pressing Conditions on Polyphenols, Antioxidants, and Varietal Aroma of Sauvignon Blanc Microferments
10.1021/jf100200e · ExternalCitation · doi-reference
Aroma Changes Due to Second Fermentation and Glycosylated Precursors in Chardonnay and Riesling Sparkling Wines
10.1021/jf103628g · ExternalCitation · doi-reference
3-Sulfanylhexanol Precursor Biogenesis in Grapevine Cells: The Stimulating Effect of Botrytis cinerea
10.1021/jf103915y · ExternalCitation · doi-reference
Identification of Adducts between an Odoriferous Volatile Thiol and Oxidized Grape Phenolic Compounds: Kinetic Study of Adduct Formation under Chemical and Enzymatic Oxidation Conditions
10.1021/jf204295s · ExternalCitation · doi-reference
First Identification of 4- S -Glutathionyl-4-Methylpentan-2-One, a Potential Precursor of 4-Mercapto-4-Methylpentan-2-One, in Sauvignon Blanc Juice
10.1021/jf802799w · ExternalCitation · doi-reference
A New Type of Flavor Precursors in Vitis vinifera L. Cv. Sauvignon Blanc: S -Cysteine Conjugates
10.1021/jf980481u · ExternalCitation · doi-reference
Climate Change Impacts and Adaptations of Wine Production
10.1038/s43017-024-00521-5 · ExternalCitation · doi-reference
Climate Change, Wine, and Conservation
10.1073/pnas.1210127110 · ExternalCitation · doi-reference
The Concept of Terroir in Viticulture
10.1080/09571260600633135 · ExternalCitation · doi-reference
Terpenoids and Their Role in Wine Flavour: Recent Advances: Terpenoids: Role in Wine Flavour
10.1111/ajgw.12186 · ExternalCitation · doi-reference
The Influence of Skin Contact during Alcoholic Fermentation on the Aroma Composition of Ribolla Gialla and Malvasia Istriana Vitis Vinifera (L.) Grape Wines
10.1111/j.1365-2621.2011.02679.x · ExternalCitation · doi-reference
Implications of Nitrogen Nutrition for Grapes, Fermentation and Wine
10.1111/j.1755-0238.2005.tb00028.x · ExternalCitation · doi-reference
Yeast and Bacterial Modulation of Wine Aroma and Flavour
10.1111/j.1755-0238.2005.tb00285.x · ExternalCitation · doi-reference
Effect of Different Levels of Skin Disruption and Contact with Oxygen during Grape Processing on Phenols, Volatile Aromas, and Sensory Characteristics of White Wine
10.1111/jfpp.13969 · ExternalCitation · doi-reference
Genomic Ancestry Estimation Quantifies Use of Wild Species in Grape Breeding
10.1186/s12864-016-2834-8 · ExternalCitation · doi-reference
10.1201/b17700
10.1201/b17700 · ExternalCitation · doi-reference
Consumer Acceptance of Fungus-Resistant Grape Wines: Evidence from Italy, the UK, and the USA
10.1371/journal.pone.0267198 · ExternalCitation · doi-reference
What Is the Expected Impact of Climate Change on Wine Aroma Compounds and Their Precursors in Grape?
10.20870/oeno-one.2017.51.2.1868 · ExternalCitation · doi-reference
Enhanced 3-Sulfanylhexan-1-Ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains
10.3389/fmicb.2016.00293 · ExternalCitation · doi-reference
Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity
10.3389/fmicb.2016.00411 · ExternalCitation · doi-reference
Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario
10.3389/fpls.2021.717223 · ExternalCitation · doi-reference
Future Climate Change Impacts on European Viticulture: A Review on Recent Scientific Advances
10.3390/atmos12040495 · ExternalCitation · doi-reference
The Effect of Skin Contact, β-Lyase and Fermentation Gradient Temperature on Fermentation Esters and Free Volatile Thiols in Oregon Chardonnay Wine
10.3390/fermentation11050250 · ExternalCitation · doi-reference
Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System
10.3390/fermentation9110931 · ExternalCitation · doi-reference
Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines
10.3390/foods12061135 · ExternalCitation · doi-reference
Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines
10.3390/foods9081107 · ExternalCitation · doi-reference
Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris
10.3390/molecules201219791 · ExternalCitation · doi-reference
Fungicide-Saving Potential and Economic Advantages of Fungus-Resistant Grapevine Cultivars
10.3390/plants12173120 · ExternalCitation · doi-reference
Consumer Acceptance of Fungus-Resistant Grape Varieties─An Exploratory Study Using Sensory Evaluation Tests among Consumers in Germany
10.3390/su151310664 · ExternalCitation · doi-reference
Unveiling the Motivations Behind Cultivating Fungus-Resistant Wine Varieties: Insights from Wine Growers in South Tyrol, Italy
10.3390/su17062615 · ExternalCitation · doi-reference
Localization of S-Cysteine Conjugates in the Berry: Effect of Skin Contact on Aromatic Potential of Vitis vinifera L. Cv. Sauvignon Blanc Must
10.5344/ajev.2002.53.2.144 · ExternalCitation · doi-reference
Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses
10.5344/ajev.2006.57.3.306 · ExternalCitation · doi-reference
Analysis of S -3-(Hexan-1-Ol)-Glutathione and S -3-(Hexan-1-Ol)-l-Cysteine in Vitis vinifera L. Cv. Koshu for Aromatic Wines
10.5344/ajev.2010.61.2.176 · ExternalCitation · doi-reference
