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Food Chemistry, ISSN 0308-8146, 2010, Volume 121, Issue 4, pp. 1236 - 1245
A method for specifically quantifying 32 apolar esters in wine is reported that employs head space solid phase microextraction (HS-SPME) followed by gas... 
Wine | Esters | SPME | GC/MS | FLAVOR COMPOUNDS | ETHYL-ESTERS | FOOD SCIENCE & TECHNOLOGY | AROMA | VOLATILE COMPOUNDS | ALCOHOLIC BEVERAGES | IDENTIFICATION | RED WINES | GC-MS | NUTRITION & DIETETICS | CHARACTER IMPACT ODORANTS | CHEMISTRY, APPLIED | GRAPE JUICE
Journal Article
Journal of the Institute of Brewing, ISSN 0046-9750, 09/2013, Volume 119, Issue 1-2, pp. 57 - 63
Journal Article
Food Microbiology, ISSN 0740-0020, 05/2020, Volume 87, p. 103379
is a yeast species found in many fermented matrices. A high level of genetic diversity prevails in this species and was recently connected with tolerance to... 
Phenotypic diversity | Brettanomyces | Phenol | Carbohydrate utilization | Wine spoilage
Journal Article
American Journal of Enology and Viticulture, ISSN 0002-9254, 2014, Volume 65, Issue 3, pp. 293 - 304
This work aimed to establish a database of wine esters from French wines to update the knowledge of wine aroma composition. Thirty odorant esters were... 
Esters | SPME | Wine aging | Yeast metabolism | Wine aroma | yeast metabolism | ACID | esters | SENSORY PERCEPTION | ETHYL-ESTERS | FOOD SCIENCE & TECHNOLOGY | wine aroma | AROMA | wine aging | SACCHAROMYCES-CEREVISIAE | RED WINES | YEAST | HORTICULTURE | FERMENTATION TEMPERATURE | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | BIOSYNTHESIS | HIGHER ALCOHOLS
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2009, Volume 114, Issue 1, pp. 15 - 19
Worldwide wine production has been significantly affected by Brettanomyces bruxellensis spoilage. This alteration, sometimes referred to as "Brett character",... 
Isobutyric acid | Wine | Ethylphenols | Isovaleric acid | Detection threshold | BRUXELLENSIS | FOOD SCIENCE & TECHNOLOGY | WOODY NOTES | YEAST | ORIGIN | NUTRITION & DIETETICS | GROWTH | FRUITY | CHEMISTRY, APPLIED
Journal Article
Journal of Chromatography A, ISSN 0021-9673, 04/2016, Volume 1442, pp. 26 - 32
Vanillin-(6′- -galloyl)-β-glucopyranoside (VGG), 3,4,5-trimethoxyphenyl-(6′- -galloyl)-β-glucopyranoside (TMPGG), and (6 ,9 )-3-oxo-α-ionol-9- -(6′-... 
Multiple reaction monitoring | LC-QqQ-MS | Brandy | Galloylglucoside | Aroma precursor | Mass spectrometry | Analysis | Liquid chromatography | Detectors | Barrels | Wood | Precursors | Oak | Aroma | Quadrupoles | Monitoring | Flavours
Journal Article
Marine and Petroleum Geology, ISSN 0264-8172, 09/2018, Volume 96, pp. 602 - 614
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 05/2007, Volume 55, Issue 9, pp. 3605 - 3612
This report has investigated the seasonal temperatures influences (winter and summer) of five vineyards at different altitudes on the concentrations of... 
Cabernet Sauvignon wine | Seasonal climate | α- and β-ionones | MIBP | β-damascenone | Pyrazines - analysis | Temperature | Vitis - growth & development | Vitis - chemistry | Fruit - chemistry | Humans | Odorants - analysis | Smell | Wine - analysis | Fruit - growth & development | Norisoprenoids - analysis | Seasons | Altitude
Journal Article
Food Chemistry, ISSN 0308-8146, 02/2012, Volume 130, Issue 4, pp. 1127 - 1133
Journal Article
Journal of the Institute of Brewing, ISSN 0046-9750, 2013, Volume 119, Issue 1-2, pp. 57 - 63
Fifty‐one samples of 17 Asian beer brands commercially available in France were analysed for the occurrence of ochratoxin A and biogenic amines, including... 
biogenic amines | consonance | ochratoxin A | beer | Biogenic amines | Ochratoxin A | Consonance | Beer | PRODUCTS | FOOD SCIENCE & TECHNOLOGY | CEREAL | AFLATOXINS | FOOD | MYCOTOXINS | Consumption | Correlation | Amines | Contaminants | Markets | Tryptamines | Asian
Journal Article
Dairy Science & Technology, ISSN 1958-5586, 3/2013, Volume 93, Issue 2, pp. 191 - 200
The occurrence of biogenic amines (BAs) produced by the microbiota of fermented foods is a source of health concern. The three bacteria Microbacterium... 
Chemistry | Food Science | Microbiology | Ripening microbiota | Agriculture | Cheese | Putrescine | Gram-negative bacteria | Biogenic amines | POLYAMINES | FOOD SCIENCE & TECHNOLOGY | DIVERSITY | HISTAMINE | Life Sciences | Agricultural sciences
Journal Article
Food Chemistry, ISSN 0308-8146, 2009, Volume 114, Issue 1, pp. 15 - 19
Worldwide wine production has been significantly affected by spoilage. This alteration, sometimes referred to as “Brett character”, results in the production... 
Isobutyric acid | Wine | Ethylphenols | Isovaleric acid | Detection threshold
Journal Article
American Journal of Enology and Viticulture, ISSN 0002-9254, 2007, Volume 58, Issue 3, pp. 379 - 386
Microbial analyses of older and recently bottled wines demonstrated the ability of certain wine microbial species to survive and grow in the bottle. Among... 
Wine | Microbial ecology | Filtration | Microbial spoilage | STRAINS | MICROBIAL ECOSYSTEM | FOOD SCIENCE & TECHNOLOGY | WINEMAKING | microbial ecology | YEAST | BRETTANOMYCES | HORTICULTURE | filtration | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | LACTIC-ACID BACTERIA | FERMENTATION | microbial spoilage | DEKKERA | wine | FLAVOR
Journal Article
International Journal of Wine Research, ISSN 1179-1403, 03/2009, Volume 2009, Issue default, pp. 95 - 100
Vincent Renouf1,2, Cécile Miot-Sertier2, Marie-Claire Perello2, Gilles de Revel2, Aline Lonvaud-Funel21Laffort, Bordeaux, France; 2UMR Œnologie,... 
Journal Article
OENO One, 06/2006, Volume 40, Issue 2, pp. 101 - 116
The alcoholic fermentation is a crucial winemaking step. Its failure is problematic. In spite of several studies to understand and elucidate these problems... 
winemaking | microbial ecosystem | alcoholic fermentation | Brettanomyces bruxellensis
Journal Article
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