4.7 Review

Recent advances in postharvest technology of the wine grape to improve the wine aroma

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Aromatic character of Cabernet Sauvignon and Merlot wines produced with grapes dried under controlled conditions

Carolina P. Panceri et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)

Article Food Science & Technology

The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine

Raffaele Guzzon et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Article Multidisciplinary Sciences

Ozone Improves the Aromatic Fingerprint of White Grapes

Susana Rio Segade et al.

SCIENTIFIC REPORTS (2017)

Article Food Science & Technology

Postharvest ozone fumigation of Petit Verdot grapes to prevent the use of sulfites and to increase anthocyanin in wine

A. Bellincontro et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2017)

Article Agriculture, Multidisciplinary

Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

Inaki Etaio et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

Article Chemistry, Applied

Exposure to ozone reduces postharvest quality loss in red and green chilli peppers

Marcin Glowacz et al.

FOOD CHEMISTRY (2016)

Article Chemistry, Applied

Ozone fumigation for safety and quality of wine grapes in postharvest dehydration

Rinaldo Botondi et al.

FOOD CHEMISTRY (2015)

Review Biotechnology & Applied Microbiology

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

Anna K. Hjelmeland et al.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)

Review Food Science & Technology

Wine Aroma Compounds in Grapes: A Critical Review

Carmen Gonzalez-Barreiro et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

Review Agriculture, Multidisciplinary

The use of ozone to extend the shelf-life and maintain quality of fresh produce

Marcin Glowacz et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)

Proceedings Paper Agronomy

Ozone Fumigation Postharvest Treatment for the Quality of Wine Grape

F. DeSanctis et al.

XI INTERNATIONAL CONTROLLED AND MODIFIED ATMOSPHERE RESEARCH CONFERENCE (2015)

Article Biotechnology & Applied Microbiology

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Anthony L. Robinson et al.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2014)

Article Biotechnology & Applied Microbiology

Effect of Postharvest Dehydration on Content of Volatile Organic Compounds in the Epicarp of Cesanese Grape Berry

Luna Centioni et al.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2014)

Article Food Science & Technology

Criteria to discriminate between wines aged in oak barrels and macerated with oak fragments

Purificacion Hernandez-Orte et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Food Science & Technology

Aroma of Aglianico and Uva di Troia grapes by aromatic series

Alessandro Genovese et al.

FOOD RESEARCH INTERNATIONAL (2013)

Editorial Material Plant Sciences

NO and ROS homeostasis in mitochondria: a central role for alternative oxidase

Kapuganti J. Gupta et al.

NEW PHYTOLOGIST (2012)

Article Biotechnology & Applied Microbiology

Water Movement through the Surfaces of the Grape Berry and Its Stem

Tobias Becker et al.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2011)

Article Biotechnology & Applied Microbiology

An inertizing and cooling process for grapes cryomaceration

Maria Carillo et al.

ELECTRONIC JOURNAL OF BIOTECHNOLOGY (2011)

Article Chemistry, Analytical

Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin

C. de Torres et al.

ANALYTICA CHIMICA ACTA (2010)

Article Food Science & Technology

Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine

Maria J. Ruiz et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)

Article Chemistry, Applied

Electronic nose to study postharvest dehydration of wine grapes

Marco Santonico et al.

FOOD CHEMISTRY (2010)

Article Food Science & Technology

Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine

Paola Piombino et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

Article Agriculture, Multidisciplinary

Chemical and Biochemical Change of Healthy Phenolic Fractions in Winegrape by Means of Postharvest Dehydration

Fabio Mencarelli et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Engineering, Environmental

The Use of Ozone in a CIP System in the Wine Industry

Aline Cristina Guillen et al.

OZONE-SCIENCE & ENGINEERING (2010)

Review Plant Sciences

Abiotic stresses and induced BVOCs

Francesco Loreto et al.

TRENDS IN PLANT SCIENCE (2010)

Article Environmental Sciences

Volatile organic compounds from Italian vegetation and their interaction with ozone

Cafio Calfapietra et al.

ENVIRONMENTAL POLLUTION (2009)

Review Agriculture, Multidisciplinary

Wine Chemistry and Flavor: Looking into the Crystal Glass

Susan E. Ebeler et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Biochemistry & Molecular Biology

A unified mechanism of action for volatile isoprenoids in plant abiotic stress

Claudia E. Vickers et al.

NATURE CHEMICAL BIOLOGY (2009)

Review Genetics & Heredity

Human olfaction: from genomic variation to phenotypic diversity

Yehudit Hasin-Brumshtein et al.

TRENDS IN GENETICS (2009)

Review Biochemical Research Methods

Metabolic engineering of plant volatiles

Natalia Dudareva et al.

CURRENT OPINION IN BIOTECHNOLOGY (2008)

Review Psychology, Experimental

The multisensory perception of flavor

Malika Auvray et al.

CONSCIOUSNESS AND COGNITION (2008)

Article Agriculture, Multidisciplinary

Metabolic changes of Malvasia grapes for wine production during postharvest drying

Vincenzo Costantini et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Review Multidisciplinary Sciences

Biosynthesis of plant volatiles: Nature's diversity and ingenuity

E Pichersky et al.

SCIENCE (2006)

Article Food Science & Technology

Higher alcohols, diacetyl, acetoin and 2,3-butanediol biosynthesis in grapes undergoing carbonic maceration

DY Yang et al.

FOOD RESEARCH INTERNATIONAL (2006)

Review Food Science & Technology

Yeast and bacterial modulation of wine aroma and flavour

JH Swiegers et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2005)

Article Ecology

Plant VOC emissions:: making use of the unavoidable

J Peñuelas et al.

TRENDS IN ECOLOGY & EVOLUTION (2004)

Article Biochemistry & Molecular Biology

Ethylene seems required for the berry development and ripening in grape, a non-climacteric fruit

C Chervin et al.

PLANT SCIENCE (2004)

Article Chemistry, Analytical

Differentiation of red winemaking technologies by phenolic and volatile composition

MI Spranger et al.

ANALYTICA CHIMICA ACTA (2004)

Article Agriculture, Multidisciplinary

Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximenez grape variety

M Franco et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Agronomy

Effect of ozone on qualities of fruits and vegetables in cold storage

LJ Skog et al.

CANADIAN JOURNAL OF PLANT SCIENCE (2001)

Review Multidisciplinary Sciences

How the olfactory system makes sense of scents

S Firestein

NATURE (2001)