Electrochemical triggering of the Chardonnay wine metabolome.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.01.149
Abstract: Oxidation of wine upon bottle ageing is a crucial matter of concern for the qualitative long-term storage of white wines. However, understanding the various molecular mechanisms potentially involved, which can impact the wine composition, requires… read more here.
Keywords: triggering chardonnay; wine metabolome; oxidation; wine ... See more keywords
Modification of the olfactory sensory characteristics of Chardonnay wine through the increase in sotolon concentration
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DOI: 10.1016/j.foodqual.2016.08.001
Abstract: Abstract Among lactones formed during the oxidative maturation of wines, sotolon (3-hydroxy-4,5-dimethyl-2[5H] furanone), with an odor reminiscent of nut and curry, and its low perception threshold, is known to have a significant impact on the… read more here.
Keywords: characteristics chardonnay; chardonnay wine; sensory characteristics; sotolon ... See more keywords
Pulsed electric fields accelerate release of mannoproteins from Saccharomyces cerevisiae during aging on the lees of Chardonnay wine.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.09.013
Abstract: The potential of PEF for triggering autolysis of Saccharomyces cerevisiae and accelerating the release of mannoproteins during aging on the lees of Chardonnay wine was evaluated. Release of mannoproteins in Chardonnay wine increased drastically in… read more here.
Keywords: chardonnay wine; aging lees; pef; release mannoproteins ... See more keywords
Impact of Cu Fractions on the Light-Induced Spoilage Aromas of Chardonnay Wine at Variable Riboflavin Concentrations.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.4c11032
Abstract: Despite the known ability of copper(II) to suppress sulfidic aromas, particularly the Cu fractions associated with organic acids and Cu(I) thiol species, the action of these copper fractions on the accumulation of light-induced sulfidic aromas… read more here.
Keywords: light exposure; light; copper; light induced ... See more keywords
Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast.
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DOI: 10.1111/1750-3841.16503
Abstract: Volatile compounds in wine have a critical impact on the consumers' senses. In this study, the effect of diammonium phosphate (DAP) and glutamine on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces… read more here.
Keywords: chardonnay wine; effect; dap; wine ... See more keywords