Wine Chemistry and Biochemistry

8D Yeasts and Wine Flavour 377 Clemente-Jimenez, J. M., Mingorance-Cazorla, L., Mart ́ınez-Rodr ́ıguez, S., Las Heras-V ́azquez, ...

378 M. Ugliano and P.A. Henschke Edlin, D. A. N., Narbad, A., Dickinson, J. R., & Lloyd, D. (1995) The biotransformation of ...

8D Yeasts and Wine Flavour 379 Fernandez-Espinar, M. T., Lopez, V., Ramon, D., Bartra, E., & Querol, A. (2001) Study of the ...

380 M. Ugliano and P.A. Henschke Fulcrand, H., Benabdeljalil, C., Rigaud, J., Cheynier, V., & Moutounet, M. (1998) A new cla ...

8D Yeasts and Wine Flavour 381 Hallinan, C. P., Saul, D. J., & Jiranek, V. (1999) Differential utilisation of sulfur compoun ...

382 M. Ugliano and P.A. Henschke Holgate, A. (1997) The influence of yeast strain on the acid balance of red wine. In: M. Allen, ...

8D Yeasts and Wine Flavour 383 Kennedy, J. A., Saucier, C., & Glories, Y. (2006) Grape and wine phenolics: History and persp ...

384 M. Ugliano and P.A. Henschke Luparia, V., Soubeyrand, V., Berges, T., Julien, A., & Salmon, J. M. (2004) Assimilation of ...

8D Yeasts and Wine Flavour 385 Molina, A. M., Swiegers, J. H., Varela, C., Pretorius, I. S., & Agosin, E. (2007) Influence o ...

386 M. Ugliano and P.A. Henschke acid.Proceedings european brewing convention. Brussels(pp. 387–394). Oxford, UK: Oxford Univers ...

8D Yeasts and Wine Flavour 387 Rankine, B. C. (1963) Nature, origin and prevention of hydrogen sulphide aroma in wines.Journal o ...

388 M. Ugliano and P.A. Henschke Rib ́ereau-Gayon, P., Glories, Y., Maujean, A., & Dubourdieu, D. (2000b) Handbook of Enolog ...

8D Yeasts and Wine Flavour 389 Silva Ferreira, A. C., Rodrigues, P., Hogg, T., & De Pinho, P. G. (2003) Influence of some te ...

390 M. Ugliano and P.A. Henschke Research Symposium; 21–24 June, 2005, Roskilde, Denmark. Amsterdam, The Netherlands: Elsevier, ...

8D Yeasts and Wine Flavour 391 Trioli, G. (1996) Effect of Fermaid addition to white grape juice on the behaviour of several com ...

392 M. Ugliano and P.A. Henschke to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.Journal of Agr ...

Chapter 8E Identification of Impact Odorants of Wines Vicente Ferreira and Juan Cacho Contents 8E.1 AGeneralFramework forWineAro ...

394 V. Ferreira and J. Cacho the odor of the product is closely related to the odor of such chemical (Belitz and Grosch 1988). I ...

8E Identification of Impact Odorants of Wines 395 volatile molecules. Many of these volatile molecules have some aroma, but only ...

396 V. Ferreira and J. Cacho recorded and processed, but the results most often rely most on the sample treatment used rather th ...