Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Yoji, Hayasaka"'
Publikováno v:
Molecules, Vol 26, Iss 11, p 3187 (2021)
The negative effects of smoke exposure of grapes in vineyards that are close to harvest are well documented. Volatile phenols in smoke from forest and grass fires can contaminate berries and, upon uptake, are readily converted into a range of glycosy
Externí odkaz:
https://doaj.org/article/e731f1d941f64902a1114270641ecee9
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:4804-4815
This study aimed to assess the effect of tannin molecular mass on nonbleachable pigment formation and subsequent stability under wine-like conditions. Tannin fractions of a defined molecular mass range were prepared from grape skins and seeds and rea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90622b5b90069bbafa6a9fce5fc2a0c3
https://doi.org/10.1021/acs.jafc.1c00396
https://doi.org/10.1021/acs.jafc.1c00396
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:8938-8949
Polymeric pigments formed via ethyl linkages between grape tannins and anthocyanins are important to the development of stable red wine color. To determine the effect of tannin structure on the stability and color properties of ethyl-linked polymeric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55ada5e0b766fe6d001294ed289c4a29
https://doi.org/10.1021/acs.jafc.9b01498
https://doi.org/10.1021/acs.jafc.9b01498
Autor:
Yoji Hayasaka
Publikováno v:
Journal of Chromatography A. 1588:108-114
2-Acetyltetrahydropyridine (ACTPY), tautomers of 2-acetyl-1,4,5,6-tetrahydropyridine and 2-acetyl-3,4,5,6-tetrahydropyridine, is reported as one of the major compounds responsible for mousy off-flavour wine. A simple and rapid method for the quantita
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::deaa5c6dde3e479bdfe88d1aa915aab0
https://doi.org/10.1016/j.chroma.2018.12.047
https://doi.org/10.1016/j.chroma.2018.12.047
Publikováno v:
Molecules
Volume 26
Issue 11
Molecules, Vol 26, Iss 3187, p 3187 (2021)
Volume 26
Issue 11
Molecules, Vol 26, Iss 3187, p 3187 (2021)
The negative effects of smoke exposure of grapes in vineyards that are close to harvest are well documented. Volatile phenols in smoke from forest and grass fires can contaminate berries and, upon uptake, are readily converted into a range of glycosy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cd34cd7b779730a23ee5ba081c056c9
http://europepmc.org/articles/PMC8197810
http://europepmc.org/articles/PMC8197810
Publikováno v:
Food Chemistry. 230:99-107
Reaction products of bisulfite and caftaric acid were found in wines containing sulfites as a preservative. Acidic compounds were separated from wine and analyzed by HPLC combined with DAD and QTOF mass spectrometer. HPLC chromatograms of the expecte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67631d7c6151910638b02c0a121a4b4e
https://doi.org/10.1016/j.foodchem.2017.03.005
https://doi.org/10.1016/j.foodchem.2017.03.005
Publikováno v:
Australian Journal of Grape and Wine Research. 20:386-393
Background and Aims: Exposure to smoke and uptake of taint imparting phenols in grapes and wines is a significant problem in bushfire-prone regions of Australia and other countries. The effects of smoke exposure on taint occurrence in wines, however,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef504efd0fdc8f0f0659e5dca8f2e753
https://doi.org/10.1111/ajgw.12089
https://doi.org/10.1111/ajgw.12089
Publikováno v:
Journal of Agricultural and Food Chemistry. 61:4411-4416
Oak lactone is a natural component of oak wood, but it also exists in glycoconjugate precursor forms. This study concerned the role of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid, specifically a galloylglucoside, glucoside, and rutinoside, in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f98e33ed75646ffce46e962a3450087
https://doi.org/10.1021/jf400175h
https://doi.org/10.1021/jf400175h
Publikováno v:
Australian Journal of Grape and Wine Research. 19:230-237
Background and Aims The effect of leaf removal on the accumulation of smoke-related volatile compounds following exposure of grapevines to smoke under experimental conditions was investigated. Methods and Results Chardonnay grapevines were defoliated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12e0c0c0ce9a3940804995aad952edf2
https://doi.org/10.1111/ajgw.12017
https://doi.org/10.1111/ajgw.12017
This study investigated the sensory significance of monoterpene glycosides during tasting, by retronasal perception of odorant aglycones released in-mouth. Monoterpene glycosides were isolated from Gewürztraminer and Riesling juices and wines, chemi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9b8c88e46d0154aba38c4d7b95b260f
https://hdl.handle.net/11541.2/126102
https://hdl.handle.net/11541.2/126102
