Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Lisa Pisaniello"'
Autor:
Antonio Garcia Cordente, Allie G. Kulcsar, Deanna Langone, Lisa Pisaniello, Tracey E. Siebert, Marlize Z. Bekker
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
The sulfur compound phenylmethanethiol (PMT) has been associated with ’flinty’ and ’struck-match’ aromas in wine, and it is considered to be an important contributor to the flavour of certain white wine styles. Little is known about the facto
Externí odkaz:
https://doaj.org/article/ea268b8365494fa6be580a61b516b9a4
Autor:
Damian Espinase Nandorfy, Tracey Siebert, Eleanor Bilogrevic, Desireé Likos, Flynn Watson, Sheridan Barter, Lisa Pisaniello, Allie Kulcsar, Robert A. Shellie, Russell Keast, Leigh Francis, Marlize Bekker
Publikováno v:
Australian Journal of Grape and Wine Research, Vol 2023 (2023)
Background and Aims. A wide range of Chardonnay styles exist on the market, from fruit-forward examples to wines displaying “empyreumatic” aromas such as flint, smoky, mineral, and struck-match. The thiols 2-furylmethanethiol and phenylmethanethi
Externí odkaz:
https://doaj.org/article/a7c0eb4d66c74713aea97ad88f93daf5
Publikováno v:
Molecules, Vol 27, Iss 7, p 2046 (2022)
The winemaking by-product grape marc (syn. pomace) contains significant quantities of latent flavour in the form of flavour precursors which can be extracted and used to modulate the volatile composition of wine via chemical hydrolysis. Varietal diff
Externí odkaz:
https://doaj.org/article/56af904c2b104877a8ccca16091fe386
Autor:
Antonio G. Cordente, Christopher D. Curtin, Mark Solomon, Allie C. Kulcsar, Flynn Watson, Lisa Pisaniello, Simon A. Schmidt, Damian Espinase Nandorfy
Publikováno v:
Processes; Volume 10; Issue 3; Pages: 502
During the alcoholic fermentation of grape sugars, wine yeast produces a range of secondary metabolites that play a critical role in the aroma profile of wines. One of the most impactful yeast-modified compound families, particularly in white wines,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e76a54ce00420041ede334cdd14ef467
Autor:
Josh L. Hixson, Markus Herderich, Eleanor Bilogrevic, Lisa Pisaniello, Anthony R. Borneman, Miguel de Barros Lopes, Leigh Francis, Cristobal A. Onetto, Louisa Schueth, Mango Parker
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:10299-10309
Glycosides are sugar conjugates of aroma compounds that are found in many fruits and vegetables, and while glycosides are non-volatile, they can release flavor during eating, through enzyme hydrolysis from oral microbiota. Recently, a range of sensor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ac4d9b2e5ace32051ba022f09d3d04b
https://doi.org/10.1021/acs.jafc.9b05450
https://doi.org/10.1021/acs.jafc.9b05450