Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)

No abstract is available for this paper.

• Publication year

  2009

• Venue

  Journal of The Institute of Brewing

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1002/J.2050-0416.2009.TB00342.X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Yeast and its Importance to Wine Aroma - A Review

  2019cited by this paper
• Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

  2008cited by this paper
• Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening

  2007cited by this paper
• Volatile components of Zalema white wines

  2007cited by this paper
• Determination of free and bound terpene compounds in Albariño wine

  2006cited by this paper
• Handbook of Enology: The Chemistry of Wine Stabilization and Treatments

  2006cited by this paper
• C6-alcohols as varietal markers for assessment of wine origin

  2006cited by this paper
• Wine aroma

  2005cited by this paper
• Yeast modulation of wine flavor.

  2005cited by this paper
• Characterization and differentiation of five “vinhos verdes” grape varieties on the basis of monoterpenic compounds

  2004cited by this paper
• Volatile composition of Baga red wine: Assessment of the identification of the would-be impact odourants

  2004cited by this paper
• Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.

  2004cited by this paper
• Impact odorants of different young white wines from the Canary Islands.

  2003cited by this paper
• Aromatic composition of the Vitis vinifera grape Albariño

  2003cited by this paper
• Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey

  2002cited by this paper
• Free and Bound Volatile Composition of Red Wines of Vitis vinifera L. cv. Öküzgözü and Bogazkere Grown in Turkey

  2002cited by this paper
• Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.

  2002cited by this paper
• Analytical study of aromatic series in sherry wines subjected to biological aging.

  2002cited by this paper
• Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.

  2001cited by this paper
• Quantitative determination of the odorants of young red wines from different grape varieties

  2000cited by this paper
• Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.

  2000cited by this paper
• Identification of some volatile descriptors of the rock-rose-like aroma of fortified red wines from douro demarcated region.

  1999cited by this paper
• Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study

  1999cited by this paper
• Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

  1997cited by this paper
• Effects of Malolactic Fermentation on Sensory Properties of Four Burgundy Wines

  1997cited by this paper
• Identification of Character Impact Odorants of Different White Wine Varieties

  1997cited by this paper
• Flavor composition of wines: a review.

  1979cited by this paper
• Flavor chemistry of beer : Part II : Flavor and threshold of 239 aroma volatiles

  1975cited by this paper
• Varietal Aroma

  year unknowncited by this paper

• Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo Red Wines Aged in Quercus petraea Barrels

  2025cites this paper
• Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine

  2023cites this paper
• Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines.

  2023cites this paper
• Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds

  2023influential citation
• Utilization of Vertical Cordon System to Improve Source-Sink Balance and Wine Aroma under Water Shortage Conditions of Maturana Blanca

  2022cites this paper
• Development of probiotics beverage using cereal enzymatic hydrolysate fermented with Limosilactobacillus reuteri

  2022cites this paper
• Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies

  2021cites this paper
• Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines

  2020cites this paper
• Study on the volatile composition of table grapes of three aroma types

  2019cites this paper
• Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines.

  2019cites this paper
• In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars

  2018cites this paper
• The combined effect of water status and crop level on Tempranillo wine volatiles.

  2017cites this paper
• Ultraviolet – visible - near infrared spectroscopy for rapid determination of volatile compounds in white grapes during ripening

  2017cites this paper
• Monoterpenyl Glycosyltransferases Differentially Contribute to Production of Monoterpenyl Glycosides in Two Aromatic Vitis vinifera Varieties

  2017influential citation
• Early leaf removal applied in warm climatic conditions: Impact on Tempranillo wine volatiles.

  2017cites this paper
• The Terroir of Pinot Noir Wine in the Willamette Valley, Oregon: A Broad Analysis of Vineyard Soils, Grape Juice and Wine Chemistry

  2016cites this paper
• Killer strains of Saccharomyces: application for apple wine production

  2016cites this paper
• Optimization of mead production: design of different strategies for improvement of alcoholic fermentation

  2016cites this paper
• Effect of skin contact before and during alcoholic fermentation on the chemical and sensory profile of South African Chenin Blanc white wines

  2015cites this paper
• Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation

  2015cites this paper
• The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China

  2015cites this paper
• Characterization of Romanian Wines by Gas Chromatography–Mass Spectrometry

  2015cites this paper
• Variability in chemical composition of Vitis vinifera cv Mencía from different geographic areas and vintages in Ribeira Sacra (NW Spain).

  2015cites this paper
• Effect of Saccharomyces cerevisiae cells immobilisation on mead production

  2014cites this paper
• Characterization of Selected Organic and Mineral Components of Qvevri Wines

  2013cites this paper
• High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.

  2013cites this paper
• Characterization and Dynamic Behavior of Wild Yeast during Spontaneous Wine Fermentation in Steel Tanks and Amphorae

  2013cites this paper
• Volatile composition and sensory properties of North West Spain white wines

  2013cites this paper
• Caracterização química, energética, aromática e sensorial de vinhos de mesa de uvas americanas

  2013cites this paper
• Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages.

  2012cites this paper
• Subregional survey of aroma compounds in Marlborough Sauvignon Blanc wines

  2012cites this paper
• Application of Gas Chromatography on the Evaluation of Grape and Wine Aroma in Atlantic Viticulture (NW Iberian Peninsula)

  2012cites this paper
• Impact of must sugar reduction by membrane applications on volatile composition of Verdejo wines.

  2012cites this paper
• Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis.

  2012cites this paper
• Early leaf removal impact on volatile composition of Tempranillo wines.

  2012cites this paper
• Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages.

  2011cites this paper
• Study of the Volatile and Glycosidically Bound Compounds of Minority Vitis vinifera Red Cultivars from NW Spain

  2011cites this paper
• ESTUDIO ENOLÓGICO DE VARIEDADES MINORITARIAS BLANCAS DE VID DEL PRINCIPADO DE ASTURIAS

  2010cites this paper
• Correlation between volatile composition and sensory properties in Spanish Albariño wines.

  2010cites this paper
• Evolución de la composición varietal, volátil y glicosilada, durante la maduración de las variedades de vid cultivadas en Betanzos (Galicia)

  2009cites this paper
• Fermented beverages : process technology and management, volatile compounds, instrumental methods of analysis

  2009cites this paper