Aroma potential of Brancellao grapes from different cluster positions.

[1]  Über die Biogenese von Aromastoffen bei Pflanzen und Früchten, II. Enzymatische Bildung von Hexen‐(2)‐al‐(1), Hexanal und deren Vorstufen , 1966 .

[2]  D. Guadagni,et al.  Identification and organoleptic evaluation of compounds in Delicious apple essence , 1967 .

[3]  P. Hardy.  Changes in volatiles of muscat grapes during ripening , 1970 .

[4]  W. Kliewer,et al.  Influence of Trellising on Growth and Yield of 'Thompson Seedless' Vines , 1975, American Journal of Enology and Viticulture.

[5]  J. Swan,et al.  V The development of flavour in potable spirits , 1978 .

[6]  R. Baumes,et al.  The Aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. muscat during first development and maturation , 1985 .

[7]  R. Baumes,et al.  Stability of Free and Bound Fractions of Some Aroma Components of Grapes cv. Muscat During the Wine Processing: Preliminary Results , 1986, American Journal of Enology and Viticulture.

[8]  C. R. Strauss,et al.  The Distribution of Free and Glycosidically-Bound Monoterpenes Among Skin, Juice, and Pulp Fractions of Some White Grape Varieties , 1986, American Journal of Enology and Viticulture.

[9]  A. Razungles,et al.  Grape Carotenoids: Changes During the Maturation Period and Localization in Mature Berries , 1988, American Journal of Enology and Viticulture.

[10]  P. Chatonnet,et al.  INFLUENCE DU BOIS SUR CERTAINES SUBSTANCES ODORANTES DES VINS , 1988 .

[11]  R. Buttery,et al.  Contribution of volatiles to rice aroma , 1988 .

[12]  R. Buttery,et al.  Quantitative and sensory studies on tomato paste volatiles , 1990 .

[13]  Gary R. Takeoka,et al.  Volatile constituents of apricot (Prunus armeniaca) , 1990 .

[14]  A. Noble,et al.  Distribution of free and glycosidically bound monoterpenes in the skin and mesocarp of Muscat of Alexandria grapes during development , 1991 .

[15]  Carl Erik Olsen,et al.  Evaluation of the aroma composition of some strawberry (Fragaria ananassa Duch) cultivars by use of odour threshold values , 1992 .

[16]  P. B. Lombard,et al.  Environmental and Management Practices Affecting Grape Composition and Wine Quality - A Review , 1993, American Journal of Enology and Viticulture.

[17]  H. Guth,et al.  Identification of Character Impact Odorants of Different White Wine Varieties , 1997 .

[18]  H. Guth.  Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties , 1997 .

[19]  P. Schieberle,et al.  Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants. , 1998 .

[20]  B. Zoecklein,et al.  Effect of Fruit Zone Leaf Thinning on Total Glycosides and Selected Aglycone Concentrations of Riesling (Vitis vinifera L.) Grapes , 1998, American Journal of Enology and Viticulture.

[21]  T. Acree,et al.  Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit. , 1999, Journal of agricultural and food chemistry.

[22]  Claude Flanzy,et al.  Enología : fundamentos científicos y tecnológicos , 2000 .

[23]  S. Bureau,et al.  The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates , 2000 .

[24]  A. Waterhouse,et al.  Changes in grape seed polyphenols during fruit ripening. , 2000, Phytochemistry.

[25]  J. Moreno,et al.  Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing , 2001 .

[26]  A. Razungles,et al.  Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines. , 2001, Journal of chromatography. A.

[27]  D. Dubourdieu,et al.  Differentiation of white wines by their aromatic index. , 2001, Talanta.

[28]  E. F. Gómez,et al.  SPE-GC determination of aromatic compounds in two varieties of white grape during ripening , 2001 .

[29]  J. Moreno,et al.  Analytical study of aromatic series in sherry wines subjected to biological aging. , 2002, Journal of agricultural and food chemistry.

[30]  M. Aznar,et al.  Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection. , 2002, Journal of chromatography. A.

[31]  E. García,et al.  Changes in Volatile Compounds during Ripening in Grapes of Airén, Macabeo and Chardonnay White Varieties Grown in La Mancha Region (Spain) , 2003 .

[32]  J. Moreno,et al.  Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety. , 2004, Journal of agricultural and food chemistry.

[33]  M. Salinas,et al.  Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening. , 2004, Journal of agricultural and food chemistry.

[34]  Effect of ripening stage of grapes on the low molecular weight phenolic compounds of red wines , 2005 .

[35]  M. Tarter,et al.  Effect of Rachis Position on Size and Maturity of Cabernet Sauvignon Berries , 2005, American Journal of Enology and Viticulture.

[36]  V. Ferreira,et al.  Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes. , 2006, Journal of chromatography. A.

[37]  STUDY OF THE INFLUENCE OF GRAPE RIPENESS DEGREE ON AROMA CHARACTERISTICS OF AGLIANICO WINES BY INSTRUMENTAL AND SENSORY ANALYSIS , 2007 .

[38]  António S. Barros,et al.  Establishment of the varietal volatile profile of musts from white Vitis vinifera L. varieties , 2007 .

[39]  Ian S Hornsey,et al.  The Chemistry and Biology of Winemaking , 2007 .

[40]  I. M. Vicario,et al.  Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type , 2007 .

[41]  M. Díaz-Maroto,et al.  Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening , 2007 .

[42]  António S. Barros,et al.  Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile. , 2007, Analytica chimica acta.

[43]  M. Tarter,et al.  Shoot-Based Sampling of Vitis vinifera Clusters , 2008, American Journal of Enology and Viticulture.

[44]  C. Kalua,et al.  Evolution of volatile compounds during the development of cabernet sauvignon grapes (Vitis vinifera L.). , 2009, Journal of agricultural and food chemistry.

[45]  J. Simal-Gándara,et al.  Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines , 2009 .

[46]  M. S. Grando,et al.  Biodiversity and Characterization of Twenty-two Vitis vinifera L. Cultivars in the Northwestern Iberian Peninsula , 2009, American Journal of Enology and Viticulture.

[47]  Pilar Flores,et al.  Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening , 2009 .

[48]  P. Flores,et al.  Evolution of aroma and phenolic compounds during ripening of 'superior seedless' grapes. , 2010, Journal of agricultural and food chemistry.

[49]  J. Simal-Gándara,et al.  Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS. , 2011, Food chemistry.

[50]  J. Simal-Gándara,et al.  Influence of tebuconazole residues on the aroma composition of Mencía red wines , 2011 .

[51]  E. Díaz,et al.  Characterization of autochthonous monovarietal wines from red Brancellao L. cultivars , 2011 .

[52]  Carmen González-Barreiro,et al.  Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines , 2011 .