Detalhe da pesquisa
1.
Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming-Review.
Crit Rev Food Sci Nutr
; 59(1): 14-30, 2019.
Artigo
em Inglês
| MEDLINE | ID: mdl-29064726
2.
Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc.
J Sci Food Agric
; 97(4): 1267-1275, 2017 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-27324750
3.
Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level.
BMC Plant Biol
; 16(1): 173, 2016 08 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-27498539
4.
Enhancement of volatile thiol release of Saccharomyces cerevisiae strains using molecular breeding.
Appl Microbiol Biotechnol
; 97(13): 5893-905, 2013 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-23423325
5.
Impact of the Closure Oxygen Transfer Rate on Volatile Compound Composition and Oxidation Aroma Intensity of Merlot and Cabernet Sauvignon Blend: A 10 Year Study.
J Agric Food Chem
; 70(51): 16358-16368, 2022 Dec 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-36520545
6.
Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and Bioprotection.
Front Microbiol
; 12: 748416, 2021.
Artigo
em Inglês
| MEDLINE | ID: mdl-35002998
7.
Impact of Closure OTR on the Volatile Compound Composition and Oxidation Aroma Intensity of Sauvignon Blanc Wines during and after 10 Years of Bottle Storage.
J Agric Food Chem
; 69(34): 9883-9894, 2021 Sep 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-34410711
8.
Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor.
J Agric Food Chem
; 68(47): 13344-13352, 2020 Nov 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-32955257
9.
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
; 1183(1-2): 150-7, 2008 Mar 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-18249409
10.
Surprising structural lability of a cysteine-S-conjugate precursor of 4-methyl-4-sulfanylpentan-2-one, a varietal aroma in wine of Vitis vinifera L. cv. Sauvignon blanc.
Chem Biodivers
; 5(5): 793-810, 2008 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-18493966
11.
1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins.
J Agric Food Chem
; 65(2): 383-393, 2017 Jan 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-28060498
12.
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH.
Food Chem
; 199: 711-9, 2016 May 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-26776028
13.
Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains.
Front Microbiol
; 7: 293, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-27014216
14.
Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines.
J Agric Food Chem
; 63(40): 8879-89, 2015 Oct 14.
Artigo
em Inglês
| MEDLINE | ID: mdl-26365759
15.
Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography-tandem mass spectrometry.
J Chromatogr A
; 1415: 123-33, 2015 Oct 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-26358562
16.
Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and Wines.
J Agric Food Chem
; 63(44): 9789-802, 2015 Nov 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-26478224
17.
3-Sulfanylhexanol precursor biogenesis in grapevine cells: the stimulating effect of Botrytis cinerea.
J Agric Food Chem
; 59(4): 1344-51, 2011 Feb 23.
Artigo
em Inglês
| MEDLINE | ID: mdl-21235257
18.
The grape must non-Saccharomyces microbial community: impact on volatile thiol release.
Int J Food Microbiol
; 151(2): 210-5, 2011 Dec 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-21974981
19.
Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors.
Anal Chim Acta
; 660(1-2): 190-6, 2010 Feb 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-20103162
20.
Elucidation of the 1,3-sulfanylalcohol oxidation mechanism: an unusual identification of the disulfide of 3-sulfanylhexanol in sauternes botrytized wines.
J Agric Food Chem
; 58(19): 10606-13, 2010 Oct 13.
Artigo
em Inglês
| MEDLINE | ID: mdl-20857980