Zobrazeno 1 - 10
of 358
pro vyhledávání: '"methoxypyrazines"'
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100243- (2023)
Pea preparations (flours, concentrates, and isolates) are increasingly used in plant-based products, but their characteristic odor is often causing problems. Advanced knowledge of the aroma profile of pea preparations could improve understanding of h
Externí odkaz:
https://doaj.org/article/bd3a4ddebea9428083f9572ff64b3d36
Publikováno v:
Applied Sciences, Vol 14, Iss 4, p 1483 (2024)
Low-temperature treatments preceding alcoholic fermentation are becoming increasingly popular and have been used in winemaking as a tool to improve wine colour, aroma, and quality. Additionally, the pre-fermentative treatment of grapes with cryogenic
Externí odkaz:
https://doaj.org/article/b720761a8bdb41ca91717d059a3aac5d
Akademický článek
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Publikováno v:
Fermentation, Vol 8, Iss 12, p 686 (2022)
Key varietal characteristics of Sauvignon Blanc, including the descriptors of ‘green’ and ‘tropical fruit’, are mostly attributed to methoxypyrazines and volatile thiols, while monoterpenes, higher alcohols, esters, fatty acids, and other vol
Externí odkaz:
https://doaj.org/article/58f800ab745745b4b86a98ca05d3b2ee
Publikováno v:
Frontiers in Plant Science, Vol 11 (2020)
In commercial wine grape production, canopy management practices are applied to control the source-sink balance and improve the cluster microclimate to enhance berry composition. The aim of this study was to identify the optimal ranges of berry solar
Externí odkaz:
https://doaj.org/article/c44be906329946458705a60cc8343d95
Publikováno v:
Agronomy, Vol 11, Iss 10, p 2027 (2021)
Climate change with rising temperatures and the unpredictability of rainy events during ripening leads to tough challenges for the winemakers in preserving the quality of white grape varieties. Grape quality is a complex concept that mainly refers to
Externí odkaz:
https://doaj.org/article/93e8869ddce64d21b43b44405201219a
Publikováno v:
Biomolecules, Vol 11, Iss 10, p 1521 (2021)
Alkyl-methoxypyrazines are an important class of odor-active molecules that contribute green, ‘unripe’ characters to wine and are considered undesirable in most wine styles. They are naturally occurring grape metabolites in many cultivars, but ca
Externí odkaz:
https://doaj.org/article/7a0cd3e220fb4830adf2924c379aefc3
Autor:
Gary J. Pickering, Andreea Botezatu
Publikováno v:
Molecules, Vol 26, Iss 14, p 4341 (2021)
Ladybug taint (also known as ladybird taint) is a relatively recently recognized fault that has been identified in wines from a wide range of terroirs. Alkyl-methoxypyrazines—particularly 2-isopropyl-3-methoxypyrazine—have been determined as the
Externí odkaz:
https://doaj.org/article/34ead78008ef4ecc91d24e4ad5a1fc3b
Akademický článek
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Autor:
Klemen Lisjak, Paolo Sivilotti, Melita Sternad Lemut, Branka Škvarč, Rachele Falchi, Jose Carlos Herrera, Andreja Vanzo, Paolo Sabbatini, Lorena Butinar, Marijan Bubola
Early leaf removal around the cluster zone is a common technique applied in cool climate viticulture, to regulate yield components and improve fruit quality. Despite the increasing amount of information on early leaf removal and its impact on total s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ec0ec36d89e9cc4b6740ac93c145376
https://dirros.openscience.si/IzpisGradiva.php?id=13296
https://dirros.openscience.si/IzpisGradiva.php?id=13296
