wine flavor

Articles:

PubMed:	Development and validation of method for heterocyclic compounds in wine: optimization of HS-SPME conditions applying a response surface methodology.
PubMed:	Volatile organic compounds characterized from grapevine (Vitis vinifera L. cv. Malbec) berries increase at pre-harvest and in response to UV-B radiation.
Info:	Dane County Farmers Market
PubMed:	Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.
Info:	Stones Throw Winery
PubMed:	Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
PubMed:	Wine flavor and aroma.
PubMed:	Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
PubMed:	[Metabolism and gene regulation of important volatile sulfur compounds in wine--a review].
PubMed:	Analysis of terpenes in white wines using SPE-SPME-GC/MS approach.
PubMed:	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.
PubMed:	Genetics of yeast impacting wine quality.
PubMed:	Changes in the volatile compound production of fermentations made from musts with increasing grape content.
PubMed:	Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).
PubMed:	Impact of forced-aging process on madeira wine flavor.
PubMed:	Recovery: old wine, flavor of the month or new organizing paradigm?
PubMed:	Wine flavor: chemistry in a glass.
PubMed:	Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406.
PubMed:	Identification of volatile compounds responsible for prune aroma in prematurely aged red wines.
PubMed:	Determination of ortho- and retronasal detection thresholds for 2-isopropyl-3-methoxypyrazine in wine.
PubMed:	Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
PubMed:	Modulation of volatile sulfur compounds by wine yeast.
PubMed:	A new physiological role for Pdr12p in Saccharomyces cerevisiae: export of aromatic and branched-chain organic acids produced in amino acid catabolism.
PubMed:	Yeast modulation of wine flavor.
PubMed:	Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor.
PubMed:	Fast fractionation of complex organic extracts by normal-phase chromatography on a solid-phase extraction polymeric sorbent. Optimization of a method to fractionate wine flavor extracts.
PubMed:	Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.
PubMed:	Molecular monitoring of wine fermentations conducted by active dry yeast strains.