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Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine

Journal of agricultural and food chemistry, 2018-03, Vol.66 (10), p.2237-2246

2018

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S-Cysteinylated and S-glutathionylated thiol precursors in grapes. A review

Food chemistry, 2012-03, Vol.131 (1), p.1-13

2012

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Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods

Food science & technology, 2013-09, Vol.53 (1), p.240-248

2013

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Comparison of the Suitability of Different Hydrolytic Strategies To Predict Aroma Potential of Different Grape Varieties

Journal of agricultural and food chemistry, 2009-03, Vol.57 (6), p.2468-2480

2009

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Rapid sensory-directed methodology for the selection of high-quality aroma wines

Journal of the science of food and agriculture, 2016-09, Vol.96 (12), p.4250-4262

2016

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Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

Food chemistry, 2012-07, Vol.133 (2), p.284-292

2012

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Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines

Food research international, 2010-04, Vol.43 (3), p.761-766

2010

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Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times

Food science & technology, 2009-09, Vol.42 (7), p.1225-1231

2009

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

Food research international, 2014-03, Vol.57, p.234-241

2014

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Fate of Grape Flavor Precursors during Storage on Yeast Lees

Journal of agricultural and food chemistry, 2009-06, Vol.57 (12), p.5468-5479

2009

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The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage

Food chemistry, 2017-09, Vol.231, p.212-221

2017

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Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs)

Food research international, 2020-01, Vol.127, p.108728-108728, Article 108728

2020

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Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms

Journal of Chromatography A, 2019-07, Vol.1596, p.152-160

2019

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Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes

Food chemistry, 2020-11, Vol.331, p.127207-127207, Article 127207

2020

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Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties

Journal of agricultural and food chemistry, 2012-06, Vol.60 (24), p.6095-6102

2012

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Clues about the Role of Methional As Character Impact Odorant of Some Oxidized Wines

Journal of agricultural and food chemistry, 2000-09, Vol.48 (9), p.4268-4272

2000

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Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl- N-hydroxysuccinimidyl carbamate as the derivatizing agent

Journal of Chromatography A, 2006-10, Vol.1129 (2), p.160-164

2006

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Study of the influence of varietal amino acid profiles on the polyfunctional mercaptans released from their precursors

Food research international, 2017-10, Vol.100 (Pt 1), p.740-747

2017

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Effect of Bentonite Fining on Polyfunctional Mercaptans and Other Volatile Compounds in Sauvignon blanc Wines

American journal of enology and viticulture, 2017-01, Vol.68 (1), p.30-38

2017

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Rapid strategies for the determination of sensory and chemical differences between a wealth of similar wines

European food research & technology, 2017-08, Vol.243 (8), p.1295-1309

2017

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Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry

International journal of food microbiology, 2009-09, Vol.134 (3), p.201-210

2009

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Influence of pulsed electric fields on aroma and polyphenolic compounds of Garnacha wine

Food and bioproducts processing, 2019-07, Vol.116, p.249-257

2019

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Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids

International journal of food microbiology, 2011-05, Vol.147 (1), p.33-44

2011

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High-Performance Liquid Chromatography Analysis of Amines in Must and Wine: A Review

Food reviews international, 2012, Vol.28 (1), p.71-96

2012

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Optimization and evaluation of a procedure for the gas chromatographic–mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes

Journal of Chromatography A, 2006-05, Vol.1116 (1), p.217-229

2006

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Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine

S-Cysteinylated and S-glutathionylated thiol precursors in grapes. A review

Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods

Comparison of the Suitability of Different Hydrolytic Strategies To Predict Aroma Potential of Different Grape Varieties

Rapid sensory-directed methodology for the selection of high-quality aroma wines

Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines

Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times

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

Fate of Grape Flavor Precursors during Storage on Yeast Lees

The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage

Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs)

Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms

Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes

Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties

Clues about the Role of Methional As Character Impact Odorant of Some Oxidized Wines

Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl- N-hydroxysuccinimidyl carbamate as the derivatizing agent

Study of the influence of varietal amino acid profiles on the polyfunctional mercaptans released from their precursors

Effect of Bentonite Fining on Polyfunctional Mercaptans and Other Volatile Compounds in Sauvignon blanc Wines

Rapid strategies for the determination of sensory and chemical differences between a wealth of similar wines

Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry

Influence of pulsed electric fields on aroma and polyphenolic compounds of Garnacha wine

Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids

High-Performance Liquid Chromatography Analysis of Amines in Must and Wine: A Review

Optimization and evaluation of a procedure for the gas chromatographic–mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes

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