Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal.

No abstract is available for this paper.

• Publication year

  2017

• Venue

  Food Research International

• Publication date

  2017-10-01

• Fields of study

  Biology, Medicine, Environmental Science

• Identifiers
  DOI 10.1016/j.foodres.2017.06.057PMID 28873675
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Sensory Evaluation Techniques

  2020cited by this paper
• Segmentation and drivers of wine liking and consumption in US wine consumers

  2014cited by this paper
• Judging wine quality: Do we need experts, consumers or trained panelists?

  2014cited by this paper
• “Brett character” in wine: Is there a consensus among professional assessors? A perceptual and conceptual approach

  2014influential reference
• Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions.

  2014influential reference
• Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain

  2014cited by this paper
• Young adults and wine consumption a qualitative application of the theory of planned behavior

  2014cited by this paper
• Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts

  2013cited by this paper
• Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols

  2013cited by this paper
• Social representations of wine and culture: A comparison between France and New Zealand

  2013cited by this paper
• Effects of ethanol, tannin and fructose on the headspace concentration and potential sensory significance of odorants in a model wine

  2013cited by this paper
• Sensory evaluation of food principles and practices

  2013cited by this paper
• Evaluation of wine by expert and novice consumers in the presence of variations in quality, brand and country of origin cues

  2013cited by this paper
• How Strong and Generalisable is the Generation Y Effect? A Cross-Cultural Study for Wine

  2011cited by this paper
• A new approach using consumers' ‘drinking histories’ to explain current wine acceptance

  2011cited by this paper
• Yeasts and wine off-flavours: a technological perspective

  2011cited by this paper
• Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines

  2010cited by this paper
• Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines.

  2010influential reference
• Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines

  2010cited by this paper
• The challenge of Brettanomyces in wine

  2010influential reference
• Sensory and analytical re-evaluation of “Brett character”

  2009cited by this paper
• Wine Spoilage by Fungal Metabolites

  2009cited by this paper
• Opinions on Wine in a New Consumer Country: A Comparative Study of Vietnam and France

  2009cited by this paper
• 4-Ethylphenol and 4-ethylguaiacol contents in bottled wines from the German ‘Württemberg’ region

  2009cited by this paper
• PAIRED PREFERENCE PLACEBO TESTS WITH IDENTICAL STIMULI : DOES INTRODUCING GRADED PREFERENCE RESPONSES AFFECT THE FREQUENCY OF NO PREFERENCE RESPONSES?

  2008cited by this paper
• Determination of 4-ethylcatechol in wine by high-performance liquid chromatography-coulometric electrochemical array detection.

  2008influential reference
• The gap between wine expert ratings and consumer preferences

  2008influential reference
• Conceptual vs. perceptual wine spaces: Does expertise matter?

  2008cited by this paper
• Cultural Convergence: Consumer Behavioral Changes in the European Wine Market

  2007cited by this paper
• The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review

  2007influential reference
• Market segment analysis to target young adult wine drinkers

  2006cited by this paper
• The influence of wine attributes on region of origin equity: An analysis of the moderating effect of consumer's perceived expertise

  2006cited by this paper
• Introduction: Old World strategies against New World competition in a globalising wine industry

  2006cited by this paper
• Determining wine aroma from compositional data

  2005cited by this paper
• The world's wine markets : globalization at work

  2004cited by this paper
• Brettanomyces yeast — an overview of recent AWRI investigations and some recommendations for its control

  2004cited by this paper
• Demystifying wine expertise: olfactory threshold, perceptual skill and semantic memory in expert and novice wine judges.

  2002cited by this paper
• Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand

  2002cited by this paper
• Comparisons of taste perceptions and preferences of Japanese and Australian consumers: overview and implications for cross-cultural sensory research

  1998cited by this paper
• Consumer preferences for fresh and aged apples: a cross-cultural comparison

  1998cited by this paper
• What Is "Brett" (Brettanomyces) Flavor?: A Preliminary Investigation

  1998cited by this paper
• Wine Microbiology: Practical Applications and Procedures

  1997cited by this paper
• The origin of ethylphenols in wines

  1992cited by this paper

• Koumiss Microbiome: Investigation of the Microbial Composition and Functional Potential of a Unique Beverage of Fermented Milk Produced at Kyrgyz Mountains.

  2025cites this paper
• How we learn to like: the role of perceptual learning in development of liking, quality perception, and appreciation

  2025cites this paper
• Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findings

  2024cites this paper
• Do Wine Flaws Really Matter to Wine Consumers’ Intention to Purchase Wine—An Online Study

  2023cites this paper
• Evaluation of plant phenolic extracts as an alternative to sulfur dioxide for the control of Oenococcus oeni and Brettanomyces bruxellensis

  2023cites this paper
• Brettanomyces/Dekkera off-flavor and other microbial spoilage

  2022cites this paper
• Removal of 4-Ethylphenol and 4-Ethylguaiacol, from Wine-like Model Solutions, by Commercial Modified Activated Carbons Produced from Coconut Shell

  2022cites this paper
• Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine

  2022cites this paper
• Non-thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties.

  2021cites this paper
• Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue

  2021cites this paper
• Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability.

  2020cites this paper
• Cellar Temperature Affects Brettanomyces bruxellensis Population and Volatile Phenols Production in Aging Bordeaux Wines

  2020cites this paper
• New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour.

  2020cites this paper
• Novel analytical approach to assess the profile of volatile phenols in Portuguese red wines

  2020cites this paper
• Comparative environmental impact analysis of techniques for cleaning wood wine barrels

  2020cites this paper
• Emerging technologies to control Brettanomyces spp. in wine: Recent advances and future trends

  2020cites this paper
• Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis.

  2020cites this paper
• 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches

  2019cites this paper
• Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology.

  2019cites this paper
• Voltammetric Electronic Tongue Based on Carbon Paste Electrodes Modified with Biochar for Phenolic Compounds Stripping Detection

  2019cites this paper
• Oxidation in wine: Does expertise influence the perception?

  2019cites this paper
• Promising Bioanalytical Approaches to Wine Analysis

  2019cites this paper
• Spoilage Yeasts in Red Wines

  2019cites this paper
• Cork powder as a new natural and sustainable fining agent to reduce negative volatile phenols in red wine

  2019cites this paper
• Perceptual learning in the chemical senses: A review.

  2019cites this paper
• Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine Fining Agent

  2019cites this paper
• Wine expertise: perceptual learning in the chemical senses

  2019cites this paper
• Use of Non-Saccharomyces Yeasts in Red Winemaking

  2019cites this paper
• Statistical Evaluation of 4-ethylphenol and 4-ethylguaiacol Concentrations to Support Sensory Evaluation of "Brett Character" of Wines: A Proposed Threshold

  2018cites this paper
• Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?

  2018cites this paper
• Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine

  2018cites this paper
• Quantification of polyphenol composition and multiple statistical analyses of biological activity in Portuguese red wines

  2018cites this paper
• Brettanomyces ( Dekkera ) and Ethyl Phenols

  year unknowncites this paper