Literature DB >> 10905736

Analysis of organic sulfur compounds in wine aroma.

M Mestres1, O Busto, J Guasch.   

Abstract

Sulfur-containing compounds in wines have been extensively studied because of their effect on wine aroma. The aim of this paper was to give an overview on the analytical methods developed to determine them in wines with special emphasis on gas chromatographic methods, as well as the results obtained. In addition, the problems occurring in application of the common extraction procedures, such as liquid-liquid extraction, static and dynamic headspace and solid-phase microextraction, are presented and discussed.

Entities:  

Mesh：

Substances：

Year:  2000        PMID： 10905736     DOI： 10.1016/s0021-9673(00)00220-x

Source DB:  PubMed          Journal:  J Chromatogr A        ISSN： 0021-9673            Impact factor:   4.759


  14 in total

Review 1.  Thiamine: a key nutrient for yeasts during wine alcoholic fermentation.

Authors:  Pwj Labuschagne; B Divol
Journal:  Appl Microbiol Biotechnol       Date:  2021-01-06       Impact factor: 4.813

2.  Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider.

Authors:  Ainoa Sánchez; Gilles de Revel; Guillaume Antalick; Mónica Herrero; Luis A García; Mario Díaz
Journal:  J Ind Microbiol Biotechnol       Date:  2014-03-15       Impact factor: 3.346

Review 3.  Wine flavor and aroma.

Authors:  Gustav Styger; Bernard Prior; Florian F Bauer
Journal:  J Ind Microbiol Biotechnol       Date:  2011-07-24       Impact factor: 3.346

Review 4.  Role of Yeasts on the Sensory Component of Wines.

Authors:  Patrizia Romano; Giacomo Braschi; Gabriella Siesto; Francesca Patrignani; Rosalba Lanciotti
Journal:  Foods       Date:  2022-06-28

Review 5.  Wine Faults: State of Knowledge in Reductive Aromas, Oxidation and Atypical Aging, Prevention, and Correction Methods.

Authors:  Štefan Ailer; Silvia Jakabová; Lucia Benešová; Violeta Ivanova-Petropulos
Journal:  Molecules       Date:  2022-05-31       Impact factor: 4.927

6.  Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.

Authors:  Frederico Magalhães; Kristoffer Krogerus; Virve Vidgren; Mari Sandell; Brian Gibson
Journal:  J Ind Microbiol Biotechnol       Date:  2017-04-27       Impact factor: 3.346

Review 7.  Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.

Authors:  Ignacio Belda; Javier Ruiz; Adelaida Esteban-Fernández; Eva Navascués; Domingo Marquina; Antonio Santos; M Victoria Moreno-Arribas
Journal:  Molecules       Date:  2017-01-24       Impact factor: 4.411

8.  Effects of physicochemical parameters on volatile sulphur compound formation from L-methionine catabolism by non-growing cells of Kluyveromyces lactis.

Authors:  Yuyun Lu; Margarete Nawrath; Jingcan Sun; Shao-Quan Liu
Journal:  AMB Express       Date:  2018-07-03       Impact factor: 3.298

9.  Purification of ethanol for highly sensitive self-assembly experiments.

Authors:  Kathrin Barbe; Martin Kind; Christian Pfeiffer; Andreas Terfort
Journal:  Beilstein J Nanotechnol       Date:  2014-08-12       Impact factor: 3.649

10.  A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality.

Authors:  Guillaume Quang N'guyen; Nathalie Martin; Mani Jain; Luc Lagacé; Christian R Landry; Marie Filteau
Journal:  Sci Rep       Date:  2018-10-02       Impact factor: 4.379
View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.