Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China

The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Y.Z. Gunata, Claude Bayonove, Raymond Baumes et al. · Journal of Chromatography A · 1985 · 563 citations

Agriculture, Food Science, Plant Sciences +14

Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

Curtis M. Kalua, Paul K. Boss · Journal of Agricultural and Food Chemistry · 2009 · 281 citations

Agriculture, Botany, Plant Sciences +17

Sensory properties and aroma compounds of sweet Fiano wine

Alessandro Genovese, Angelita Gambuti, Paola Piombino et al. · Food Chemistry · 2006 · 220 citations

Agriculture, Enology, Food Science +16

Origin and Production of Acetoin during Wine Yeast Fermentation

P. Romano, Giovanna Suzzi · Applied and Environmental Microbiology · 1996 · 191 citations · Full text

Agriculture, Biochemistry, Enology +17

Off-Vine Grape Drying Effect on Volatile Compounds and Aromatic Series in Must from Pedro Ximénez Grape Variety

Miguel Henrique Rosa Franco, Rafael A. Peinado, Manuel Medina et al. · Journal of Agricultural and Food Chemistry · 2004 · 183 citations

Agriculture, Food Science, Plant Sciences +17