-
1
-
-
79957783562
-
Assessing desirable levels of sensory properties in Sauvignon Blanc wines - Consumer preferences and contribution of key aroma compounds
-
King, E. S.; Osidacz, P.; Curtin, C.; Bastian, S. E. P.; Francis, I. L. Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds. Aust. J. Grape Wine Res. 2011, 17, 169-180
-
(2011)
Aust. J. Grape Wine Res.
, vol.17
, pp. 169-180
-
-
King, E.S.1
Osidacz, P.2
Curtin, C.3
Bastian, S.E.P.4
Francis, I.L.5
-
2
-
-
77956637955
-
Occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines
-
Mateo-Vivaracho, L.; Zapata, J.; Cacho, J.; Ferreira, V. Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines. J. Agric. Food Chem. 2010, 58, 10184-10194
-
(2010)
J. Agric. Food Chem.
, vol.58
, pp. 10184-10194
-
-
Mateo-Vivaracho, L.1
Zapata, J.2
Cacho, J.3
Analysis, F.V.4
-
3
-
-
33645341193
-
The role of yeasts in grape flavor development during fermentation: The example of Sauvignon blanc
-
Dubourdieu, D.; Tominaga, T.; Masneuf, I.; Peyrot des Gachons, C.; Murat, M. L. The role of yeasts in grape flavor development during fermentation: The example of Sauvignon blanc. Am. J. Enol. Vitic. 2006, 57, 81-88
-
(2006)
Am. J. Enol. Vitic.
, vol.57
, pp. 81-88
-
-
Dubourdieu, D.1
Tominaga, T.2
Masneuf, I.3
Peyrot Des Gachons, C.4
Murat, M.L.5
-
4
-
-
62949226636
-
New Zealand Sauvignon Blanc distinct flavor characteristics: Sensory, chemical, and consumer aspects
-
Lund, C. M.; Thompson, M. K.; Benkwitz, F.; Wohler, M. W.; Triggs, C. M.; Gardner, R.; Heymann, H.; Nicolau, L. New Zealand Sauvignon Blanc distinct flavor characteristics: Sensory, chemical, and consumer aspects. Am. J. Enol. Vitic. 2009, 60, 1-12
-
(2009)
Am. J. Enol. Vitic.
, vol.60
, pp. 1-12
-
-
Lund, C.M.1
Thompson, M.K.2
Benkwitz, F.3
Wohler, M.W.4
Triggs, C.M.5
Gardner, R.6
Heymann, H.7
Nicolau, L.8
-
5
-
-
0029193852
-
Identification of a powerful aromatic component of Vitis vinifera L. Var. Sauvignon wines: 4-mercapto-4-methylpentan-2-one
-
Darriet, P.; Tominaga, T.; Lavigne, V.; Boidron, J.-N.; Dubourdieu, D. Identification of a powerful aromatic component of Vitis vinifera L. var. Sauvignon wines: 4-mercapto-4-methylpentan-2-one. Flavour Fragr. J. 1995, 10, 385-392
-
(1995)
Flavour Fragr. J.
, vol.10
, pp. 385-392
-
-
Darriet, P.1
Tominaga, T.2
Lavigne, V.3
Boidron, J.-N.4
Dubourdieu, D.5
-
6
-
-
0031825535
-
Identification of new volatile thiols in the aroma of Vitis vinifera L. Var. Sauvignon blanc wines
-
Tominaga, T.; Furrer, A.; Henry, R.; Dubourdieu, D. Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines. Flavour Fragr. J. 1998, 13, 159-162
-
(1998)
Flavour Fragr. J.
, vol.13
, pp. 159-162
-
-
Tominaga, T.1
Furrer, A.2
Henry, R.3
Dubourdieu, D.4
-
7
-
-
0030512425
-
Identification of 3-mercaptohexyl acetate in Sauvignon wine, a powerful aromatic compound exhibiting boxtree odor
-
Tominaga, T.; Darriet, P.; Dubourdieu, D. Identification of 3-mercaptohexyl acetate in Sauvignon wine, a powerful aromatic compound exhibiting boxtree odor. Vitis 1996, 35, 207-210
-
(1996)
Vitis
, vol.35
, pp. 207-210
-
-
Tominaga, T.1
Darriet, P.2
Dubourdieu, D.3
-
8
-
-
45549093010
-
Modulation of volatile thiol and ester aromas by modified wine yeast
-
Bredie, W. L. P., Petersen M. A., Eds. Elsevier, New York
-
Swiegers, J. H.; Willmott, R.; Hill-Ling, A.; Capone, D. L.; Pardon, K. H.; Elsey, G. M.; Howell, K. S.; de Barros Lopes, M. A.; Sefton, M. A.; Lilly, M.; Pretorius, I. S. Modulation of volatile thiol and ester aromas by modified wine yeast. In Developments in Food Science; Bredie, W. L. P., Petersen, M. A., Eds.; Elsevier, New York, 2006; pp 113-116
-
(2006)
Developments in Food Science
, pp. 113-116
-
-
Swiegers, J.H.1
Willmott, R.2
Hill-Ling, A.3
Capone, D.L.4
Pardon, K.H.5
Elsey, G.M.6
Howell, K.S.7
De Barros Lopes, M.A.8
Sefton, M.A.9
Lilly, M.10
Pretorius, I.S.11
-
9
-
-
33749674486
-
Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (Var. Sauvignon Blanc and Semillon)
-
Tominaga, T.; Niclass, Y.; Frerot, E.; Dubourdieu, D. Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (Var. Sauvignon Blanc and Semillon). J. Agric. Food Chem. 2006, 54, 7251-7255
-
(2006)
J. Agric. Food Chem.
, vol.54
, pp. 7251-7255
-
-
Tominaga, T.1
Niclass, Y.2
Frerot, E.3
Dubourdieu, D.4
-
10
-
-
7644227657
-
Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains
-
Howell, K. S.; Swiegers, J. H.; Elsey, G. M.; Siebert, T. E.; Bartowsky, E. J.; Fleet, G. H.; Pretorius, I. S.; de Barros Lopes, M. A. Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains. FEMS Microbiol. Lett. 2004, 240, 125-129
-
(2004)
FEMS Microbiol. Lett.
, vol.240
, pp. 125-129
-
-
Howell, K.S.1
Swiegers, J.H.2
Elsey, G.M.3
Siebert, T.E.4
Bartowsky, E.J.5
Fleet, G.H.6
Pretorius, I.S.7
De Barros Lopes, M.A.8
-
11
-
-
34447524870
-
Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma
-
Swiegers, J. H.; Capone, D. L.; Pardon, K. H.; Elsey, G. M.; Sefton, M. A.; Francis, I. L.; Pretorius, I. S. Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma. Yeast 2007, 24, 561-574
-
(2007)
Yeast
, vol.24
, pp. 561-574
-
-
Swiegers, J.H.1
Capone, D.L.2
Pardon, K.H.3
Elsey, G.M.4
Sefton, M.A.5
Francis, I.L.6
Pretorius, I.S.7
-
12
-
-
0001389623
-
A new type of flavor precursors in Vitis vinifera L. Cv. Sauvignon Blanc: S-cysteine conjugates
-
Tominaga, T.; Peyrot des Gachons, C.; Dubourdieu, D. A new type of flavor precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-cysteine conjugates. J. Agric. Food Chem. 1998, 46, 5215-5219
-
(1998)
J. Agric. Food Chem.
, vol.46
, pp. 5215-5219
-
-
Tominaga, T.1
Peyrot Des Gachons, C.2
Dubourdieu, D.3
-
13
-
-
54049126527
-
Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation
-
Thibon, C.; Marullo, P.; Claisse, O.; Cullin, C.; Dubourdieu, D.; Tominaga, T. Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation. Fems Yeast Res. 2008, 8, 1076-1086
-
(2008)
Fems Yeast Res.
, vol.8
, pp. 1076-1086
-
-
Thibon, C.1
Marullo, P.2
Claisse, O.3
Cullin, C.4
Dubourdieu, D.5
Tominaga, T.6
-
14
-
-
79955792126
-
The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto- 4-methylpentan-2-one in wine
-
Roncoroni, M.; Santiago, M.; Hooks, D. O.; Moroney, S.; Harsch, M. J.; Lee, S. A.; Richards, K. D.; Nicolau, L.; Gardner, R. C. The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto- 4-methylpentan-2-one in wine. Food Microbiol. 2011, 28, 926-935
-
(2011)
Food Microbiol.
, Issue.28
, pp. 926-935
-
-
Roncoroni, M.1
Santiago, M.2
Hooks, D.O.3
Moroney, S.4
Harsch, M.J.5
Lee, S.A.6
Richards, K.D.7
Nicolau, L.8
Gardner, R.C.9
-
15
-
-
0037014370
-
Sulfur aroma precursor present in S-glutathione conjugate form: Identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. Cv. Sauvignon Blanc
-
Peyrot des Gachons, C.; Tominaga, T.; Dubourdieu, D. Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon Blanc. J. Agric. Food Chem. 2002, 50, 4076-4079
-
(2002)
J. Agric. Food Chem.
, vol.50
, pp. 4076-4079
-
-
Peyrot Des Gachons, C.1
Tominaga, T.2
Dubourdieu, D.3
-
16
-
-
80055025447
-
Identification and quantification of 3-S-cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon Blanc grape juice by HPLC-MS/MS
-
Submitted
-
Capone, D. L.; Pardon, K. H.; Cordente, A. G.; Jeffery, D. W. Identification and quantification of 3-S-cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon Blanc grape juice by HPLC-MS/MS. J. Agric. Food Chem. 2011Submitted.
-
(2011)
J. Agric. Food Chem.
-
-
Capone, D.L.1
Pardon, K.H.2
Cordente, A.G.3
Jeffery, D.W.4
-
17
-
-
0035187837
-
Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce Rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol
-
Murat, M.-L.; Tominaga, T.; Dubourdieu, D. Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce Rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol. J. Agric. Food Chem. 2001, 49, 5412-5417
-
(2001)
J. Agric. Food Chem.
, vol.49
, pp. 5412-5417
-
-
Murat, M.-L.1
Tominaga, T.2
Dubourdieu, D.3
-
18
-
-
54349118243
-
New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon Blanc wines: Cys-3MH and (E)-hexen-2-al are not the major precursors
-
Subileau, M.; Schneider, R.; Salmon, J.-M.; Degryse, E. New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon Blanc wines: Cys-3MH and (E)-hexen-2-al are not the major precursors. J. Agric. Food Chem. 2008, 56, 9230-9235
-
(2008)
J. Agric. Food Chem.
, vol.56
, pp. 9230-9235
-
-
Subileau, M.1
Schneider, R.2
Salmon, J.-M.3
Degryse, E.4
-
19
-
-
45549090562
-
Synthesis of the individual diastereomers of the cysteine conjugate of 3-mercaptohexanol (3-MH)
-
Pardon, K. H.; Graney, S. D.; Capone, D. L.; Swiegers, J. H.; Sefton, M. A.; Elsey, G. M. Synthesis of the individual diastereomers of the cysteine conjugate of 3-mercaptohexanol (3-MH). J. Agric. Food Chem. 2008, 56, 3758-3763
-
(2008)
J. Agric. Food Chem.
, vol.56
, pp. 3758-3763
-
-
Pardon, K.H.1
Graney, S.D.2
Capone, D.L.3
Swiegers, J.H.4
Sefton, M.A.5
Elsey, G.M.6
-
20
-
-
76449098917
-
Synthesis of wine thiol conjugates and labeled analogues: Fermentation of the glutathione conjugate of 3-mercaptohexan-1-ol yields the corresponding cysteine conjugate and free thiol
-
Grant-Preece, P. A.; Pardon, K. H.; Capone, D. L.; Cordente, A. G.; Sefton, M. A.; Jeffery, D. W.; Elsey, G. M. Synthesis of wine thiol conjugates and labeled analogues: fermentation of the glutathione conjugate of 3-mercaptohexan-1-ol yields the corresponding cysteine conjugate and free thiol. J. Agric. Food Chem. 2010, 58, 1383-1389
-
(2010)
J. Agric. Food Chem.
, vol.58
, pp. 1383-1389
-
-
Grant-Preece, P.A.1
Pardon, K.H.2
Capone, D.L.3
Cordente, A.G.4
Sefton, M.A.5
Jeffery, D.W.6
Elsey, G.M.7
-
21
-
-
77955838678
-
Analysis of S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-Lcysteine in Vitis vinifera L. Cv. Koshu for aromatic wines
-
Kobayashi, H.; Takase, H.; Kaneko, K.; Tanzawa, F.; Takata, R.; Suzuki, S.; Konno, T. Analysis of S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)- Lcysteine in Vitis vinifera L. cv. Koshu for aromatic wines. Am. J. Enol. Vitic. 2010, 61, 176-185
-
(2010)
Am. J. Enol. Vitic.
, vol.61
, pp. 176-185
-
-
Kobayashi, H.1
Takase, H.2
Kaneko, K.3
Tanzawa, F.4
Takata, R.5
Suzuki, S.6
Konno, T.7
-
22
-
-
77649181128
-
And quantification by LC-MS/MS of a new precursor of 3- mercaptohexan-1-ol (3MH) using stable isotope dilution assay: Elements for understanding the 3MH production in wine
-
Roland, A.; Schneider, R.; Guernevé, C. L.; Razungles, A.; Cavelier, F. Identification and quantification by LC-MS/MS of a new precursor of 3- mercaptohexan-1-ol (3MH) using stable isotope dilution assay: Elements for understanding the 3MH production in wine. Food Chem. 2010, 121, 847-855
-
(2010)
Food Chem.
, vol.121
, pp. 847-855
-
-
Roland, A.1
Schneider, R.2
Guernevé, C.L.3
Razungles, A.4
Identification, C.F.5
-
23
-
-
79957763568
-
Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae
-
Winter, G.; Van Der Westhuizen, T.; Higgins, V. J.; Curtin, C.; Ugliano, M. Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae. Aust. J. Grape Wine Res. 2011, 17, 285-290
-
(2011)
Aust. J. Grape Wine Res.
, vol.17
, pp. 285-290
-
-
Winter, G.1
Van Der Westhuizen, T.2
Higgins, V.J.3
Curtin, C.4
Ugliano, M.5
-
24
-
-
0033851483
-
Measuring the aromatic potential of Vitis vinifera L. Cv. Sauvignon Blanc grapes by assaying S-cysteine conjugates, precursors of the volatile thiols responsible for their varietal aroma
-
Peyrot des Gachons, C.; Tominaga, T.; Dubourdieu, D. Measuring the aromatic potential of Vitis vinifera L. Cv. Sauvignon Blanc grapes by assaying S-cysteine conjugates, precursors of the volatile thiols responsible for their varietal aroma. J. Agric. Food Chem. 2000, 48, 3387-3391
-
(2000)
J. Agric. Food Chem.
, vol.48
, pp. 3387-3391
-
-
Peyrot Des Gachons, C.1
Tominaga, T.2
Dubourdieu, D.3
-
25
-
-
39149130298
-
Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry
-
Thibon, C.; Shinkaruk, S.; Tominaga, T.; Bennetau, B.; Dubourdieu, D. Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry. J. Chromatogr., A 2008, 1183, 150-157
-
(2008)
J. Chromatogr., A
, vol.1183
, pp. 150-157
-
-
Thibon, C.1
Shinkaruk, S.2
Tominaga, T.3
Bennetau, B.4
Dubourdieu, D.5
-
26
-
-
44349084975
-
Quantification of cysteine S-conjugate of 3-sulfanylhexan-1-ol in must and wine of Petite Arvine vine by stable isotope dilution analysis
-
Luisier, J.-L.; Buettner, H.; Volker, S.; Rausis, T.; Frey, U. Quantification of cysteine S-conjugate of 3-sulfanylhexan-1-ol in must and wine of Petite Arvine vine by stable isotope dilution analysis. J. Agric. Food Chem. 2008, 56, 2883-2887
-
(2008)
J. Agric. Food Chem.
, vol.56
, pp. 2883-2887
-
-
Luisier, J.-L.1
Buettner, H.2
Volker, S.3
Rausis, T.4
Frey, U.5
-
27
-
-
76449111452
-
Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: Resolution and quantitation of diastereomers of 3-S-cysteinylhexan- 1-ol and 3-S-glutathionylhexan-1-ol
-
Capone, D. L.; Sefton, M. A.; Hayasaka, Y.; Jeffery, D. W. Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol. J. Agric. Food Chem. 2010, 58, 1390-1395
-
(2010)
J. Agric. Food Chem.
, vol.58
, pp. 1390-1395
-
-
Capone, D.L.1
Sefton, M.A.2
Hayasaka, Y.3
Jeffery, D.W.4
-
28
-
-
75949108873
-
Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices
-
Roland, A.; Vialaret, J.; Moniatte, M.; Rigou, P.; Razungles, A.; Schneider, R. Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices. J. Chromatogr., A 2010, 1217, 1626-1635
-
(2010)
J. Chromatogr., A
, vol.1217
, pp. 1626-1635
-
-
Roland, A.1
Vialaret, J.2
Moniatte, M.3
Rigou, P.4
Razungles, A.5
Schneider, R.6
-
29
-
-
80053530248
-
Influence of grape harvesting steps on varietal thiol aromas in Sauvignon blanc wines
-
Allen, T.; Herbst-Johnstone, M.; Girault, M.; Butler, P.; Logan, G.; Jouanneau, S.; Nicolau, L.; Kilmartin, P. A. Influence of grape harvesting steps on varietal thiol aromas in Sauvignon blanc wines. J. Agric. Food Chem. 2011, 59, 10641-10650
-
(2011)
J. Agric. Food Chem.
, vol.59
, pp. 10641-10650
-
-
Allen, T.1
Herbst-Johnstone, M.2
Girault, M.3
Butler, P.4
Logan, G.5
Jouanneau, S.6
Nicolau, L.7
Kilmartin, P.A.8
-
30
-
-
55549148767
-
Olfactory perception of cysteine-S-conjugates from fruits and vegetables
-
Starkenmann, C.; Le Calve, B.; Niclass, Y.; Cayeux, I.; Beccucci, S.; Troccaz, M. Olfactory perception of cysteine-S-conjugates from fruits and vegetables. J. Agric. Food Chem. 2008, 56, 9575-9580
-
(2008)
J. Agric. Food Chem.
, vol.56
, pp. 9575-9580
-
-
Starkenmann, C.1
Le Calve, B.2
Niclass, Y.3
Cayeux, I.4
Beccucci, S.5
Troccaz, M.6
-
31
-
-
33846883512
-
Optimization of a procedure for the selective isolation of some powerful aroma thiols - Development and validation of a quantitative method for their determination in wine
-
Ferreira, V.; Ortin, N.; Cacho, J. F. Optimization of a procedure for the selective isolation of some powerful aroma thiols - development and validation of a quantitative method for their determination in wine. J. Chromatogr., A 2007, 1143, 190-198
-
(2007)
J. Chromatogr., A
, vol.1143
, pp. 190-198
-
-
Ferreira, V.1
Ortin, N.2
Cacho, J.F.3
-
32
-
-
31044436146
-
A novel method for quantification of 2-methyl- 3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties
-
Tominaga, T.; Dubourdieu, D. A novel method for quantification of 2-methyl- 3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties. J. Agric. Food Chem. 2006, 54, 29-33
-
(2006)
J. Agric. Food Chem.
, vol.54
, pp. 29-33
-
-
Tominaga, T.1
Dubourdieu, D.2
-
33
-
-
33744975061
-
Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L-1 level by headspace solid-phase microextraction with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination
-
Mateo-Vivaracho, L.; Ferreira, V.; Cacho, J. Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L-1 level by headspace solid-phase microextraction with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination. J. Chromatogr., A 2006, 1121, 1-9
-
(2006)
J. Chromatogr., A
, vol.1121
, pp. 1-9
-
-
Mateo-Vivaracho, L.1
Ferreira, V.2
Cacho, J.3
-
34
-
-
39649107722
-
Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans: Optimized procedure and analytical applications
-
Mateo-Vivaracho, L.; Cacho, J.; Ferreira, V. Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans: optimized procedure and analytical applications. J. Chromatogr., A 2008, 1185, 9-18
-
(2008)
J. Chromatogr., A
, vol.1185
, pp. 9-18
-
-
Mateo-Vivaracho, L.1
Cacho, J.2
Ferreira, V.3
-
35
-
-
67649382947
-
Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization
-
Rodríguez-Bencomo, J. J.; Schneider, R.; Lepoutre, J. P.; Rigou, P. Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization. J. Chromatogr., A 2009, 1216, 5640-5646
-
(2009)
J. Chromatogr., A
, vol.1216
, pp. 5640-5646
-
-
Rodríguez-Bencomo, J.J.1
Schneider, R.2
Lepoutre, J.P.3
Rigou, P.4
-
36
-
-
79955701744
-
Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine
-
Capone, D. L.; Sefton, M. A.; Jeffery, D. W. Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine. J. Agric. Food Chem. 2011, 59, 4649-4658
-
(2011)
J. Agric. Food Chem.
, vol.59
, pp. 4649-4658
-
-
Capone, D.L.1
Sefton, M.A.2
Jeffery, D.W.3
-
37
-
-
80755168580
-
Varietal thiols in wine: Discovery, analysis and applications
-
Roland, A.; Schneider, R.; Razungles, A.; Cavelier, F. Varietal thiols in wine: discovery, analysis and applications. Chem. Rev. 2011, 111, 7355-7376
-
(2011)
Chem. Rev.
, vol.111
, pp. 7355-7376
-
-
Roland, A.1
Schneider, R.2
Razungles, A.3
Cavelier, F.4
-
38
-
-
79955698421
-
Effects of transporting and processing Sauvignon Blanc grapes on 3-mercaptohexan-1-ol precursor concentrations
-
Capone, D. L.; Jeffery, D. W. Effects of transporting and processing Sauvignon Blanc grapes on 3-mercaptohexan-1-ol precursor concentrations. J. Agric. Food Chem. 2011, 59, 4659-4667
-
(2011)
J. Agric. Food Chem.
, vol.59
, pp. 4659-4667
-
-
Capone, D.L.1
Jeffery, D.W.2
-
39
-
-
42449115245
-
Cell death in grape berries: Varietal differences linked to xylem pressure and berry weight loss
-
Tilbrook, J.; Tyerman, S. D. Cell death in grape berries: varietal differences linked to xylem pressure and berry weight loss. Funct. Plant Biol. 2008, 35, 173-184
-
(2008)
Funct. Plant Biol.
, vol.35
, pp. 173-184
-
-
Tilbrook, J.1
Tyerman, S.D.2
-
40
-
-
77957929242
-
A novel analysis of grapevine berry tissue demonstrates a variety-dependent correlation between tissue vitality and berry shrivel
-
Fuentes, S.; Sullivan, W.; Tilbrook, J.; Tyerman, S. A novel analysis of grapevine berry tissue demonstrates a variety-dependent correlation between tissue vitality and berry shrivel. Aust. J. Grape Wine Res. 2010, 16, 327-336
-
(2010)
Aust. J. Grape Wine Res.
, vol.16
, pp. 327-336
-
-
Fuentes, S.1
Sullivan, W.2
Tilbrook, J.3
Tyerman, S.4
-
41
-
-
77957906335
-
Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest
-
Kalua, C. M.; Boss, P. K. Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest. Aust. J. Grape Wine Res. 2010, 16, 337-348
-
(2010)
Aust. J. Grape Wine Res.
, vol.16
, pp. 337-348
-
-
Kalua, C.M.1
Boss, P.K.2
-
42
-
-
84983158944
-
Glutathione increases in grape berries at the onset of ripening
-
Adams, D. O.; Liyanage, C. Glutathione increases in grape berries at the onset of ripening. Am. J. Enol. Vitic. 1993, 44, 333-338
-
(1993)
Am. J. Enol. Vitic.
, vol.44
, pp. 333-338
-
-
Adams, D.O.1
Liyanage, C.2
-
43
-
-
38049024047
-
Effect of skin contact and pressure on the composition of Sauvignon Blanc must
-
Maggu, M.; Winz, R.; Kilmartin, P. A.; Trought, M. C. T.; Nicolau, L. Effect of skin contact and pressure on the composition of Sauvignon Blanc must. J. Agric. Food Chem. 2007, 55, 10281-10288
-
(2007)
J. Agric. Food Chem.
, vol.55
, pp. 10281-10288
-
-
Maggu, M.1
Winz, R.2
Kilmartin, P.A.3
Trought, M.C.T.4
Nicolau, L.5
-
44
-
-
0036320468
-
Localization of Scysteine conjugates in the berry: Effect of skin contact on aromatic potential of Vitis vinifera L. Cv. Sauvignon blanc must
-
Peyrot des Gachons, C.; Tominaga, T.; Dubourdieu, D. Localization of Scysteine conjugates in the berry: effect of skin contact on aromatic potential of Vitis vinifera L. cv. Sauvignon blanc must. Am. J. Enol. Vitic. 2002, 53, 144-146
-
(2002)
Am. J. Enol. Vitic.
, vol.53
, pp. 144-146
-
-
Peyrot Des Gachons, C.1
Tominaga, T.2
Dubourdieu, D.3
-
45
-
-
77957873857
-
Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes
-
Roland, A.; Schneider, R.; Charrier, F.; Cavelier, F.; Rossignol, M.; Razungles, A. Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes. Food Chem. 2011, 125, 139-144
-
(2011)
Food Chem.
, vol.125
, pp. 139-144
-
-
Roland, A.1
Schneider, R.2
Charrier, F.3
Cavelier, F.4
Rossignol, M.5
Razungles, A.6
-
46
-
-
60249094927
-
Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. Cv Sauvignon blanc and Semillon grape juice
-
Thibon, C.; Dubourdieu, D.; Darriet, P.; Tominaga, T. Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice. Food Chem. 2009, 114, 1359-1364
-
(2009)
Food Chem.
, vol.114
, pp. 1359-1364
-
-
Thibon, C.1
Dubourdieu, D.2
Darriet, P.3
Tominaga, T.4
-
47
-
-
77950685615
-
Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts
-
Roland, A.; Vialaret, J.; Razungles, A.; Rigou, P.; Schneider, R. Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts. J. Agric. Food Chem. 2010, 58, 4406-4413
-
(2010)
J. Agric. Food Chem.
, vol.58
, pp. 4406-4413
-
-
Roland, A.1
Vialaret, J.2
Razungles, A.3
Rigou, P.4
Schneider, R.5
-
48
-
-
0038708073
-
Cause and fate of certain C6 compounds formed enzymatically in macerated grape leaves during harvest and wine fermentation
-
Joslin, W. S.; Ough, C. S. Cause and fate of certain C6 compounds formed enzymatically in macerated grape leaves during harvest and wine fermentation. Am. J. Enol. Vitic. 1978, 29, 11-17
-
(1978)
Am. J. Enol. Vitic.
, vol.29
, pp. 11-17
-
-
Joslin, W.S.1
Ough, C.S.2
-
49
-
-
0011189327
-
Grape alcohol dehydrogenase. I. Isolation and characterization
-
Molina, I.; Nicolas, M.; Crouzet, J. Grape alcohol dehydrogenase. I. Isolation and characterization. Am. J. Enol. Vitic. 1986, 37, 169-173
-
(1986)
Am. J. Enol. Vitic.
, vol.37
, pp. 169-173
-
-
Molina, I.1
Nicolas, M.2
Crouzet, J.3
-
50
-
-
34547412050
-
Proteome analysis of grape skins during ripening
-
Deytieux, C.; Geny, L.; Lapaillerie, D.; Claverol, S.; Bonneu, M.; Doneche, B. Proteome analysis of grape skins during ripening. J. Exp. Bot. 2007, 58, 1851-1862
-
(2007)
J. Exp. Bot.
, vol.58
, pp. 1851-1862
-
-
Deytieux, C.1
Geny, L.2
Lapaillerie, D.3
Claverol, S.4
Bonneu, M.5
Doneche, B.6
-
51
-
-
79251475225
-
Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation
-
Kobayashi, H.; Takase, H.; Suzuki, Y.; Tanzawa, F.; Takata, R.; Fujita, K.; Kohno, M.; Mochizuki, M.; Suzuki, S.; Konno, T. Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation. J. Exp. Bot. 2011, 62, 1325-1336.
-
(2011)
J. Exp. Bot.
, vol.62
, pp. 1325-1336
-
-
Kobayashi, H.1
Takase, H.2
Suzuki, Y.3
Tanzawa, F.4
Takata, R.5
Fujita, K.6
Kohno, M.7
Mochizuki, M.8
Suzuki, S.9
Konno, T.10
|