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Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat a petit grains wines and effect of skin contactSANCHEZ PALOMO, E; PEREZ-COELLO, M. S; DIAZ MAROTO, M. C et al.Food chemistry. 2006, Vol 95, Num 2, pp 279-289, issn 0308-8146, 11 p.Article

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The chirality of α-terpineol in aromatic wines. Detection of chiral or racemic linalool addition in winesGARCIA MORUNO, E.Sciences des aliments. 1999, Vol 19, Num 2, pp 207-214, issn 0240-8813Article

Contribution of terpene glycosides to bitterness in Muscat wines = Contribution des glycosides terpéniques à l'amertume des vins de MuscatNOBLE, A. C; STRAUSS, C. R; WILLIAMS, P. J et al.American journal of enology and viticulture. 1988, Vol 39, Num 2, pp 129-131, issn 0002-9254Article

Effet terroir et arômes de Muscat = «Terroir » effects and Muscat aromasSEGUIN, A; PALOC, J; TORRES, P et al.Revue française d'oenologie. 1996, Num 160, pp 23-25, issn 0395-899XConference Paper

Neue schwefelhaltige Aromastoffe in Wein-cis- und trans-2-Methyl-thiolan-3-ol = Nouveaux constituants soufrés de l'arôme du vin, les cis- et trans-méthyl-2-thiolanol-3 = New volatile sulphur compounds in wine cis- and trans-2-methyl-thiolane-3-olRAPP, A; GUNTERT, M; ALMY, J et al.Vitis. 1984, Vol 23, Num 1, pp 66-72, issn 0042-7500Article

Carbonic anaerobiosis of muscat grapes. I: Changes in the profiles of free and bound volatilesBITTEUR, S; TESNIERE, C; SARRIS, J et al.American journal of enology and viticulture. 1992, Vol 43, Num 1, pp 41-48, issn 0002-9254Article

Clarification of Muscat musts using wheat proteins and the flotation techniqueMARCHAL, Richard; LALLEMENT, Armelle; JEANDET, Philippe et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 7, pp 2040-2048, issn 0021-8561, 9 p.Article

Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparisonBORDIGA, Matteo; RINALDI, Maurizio; LOCATELLI, Monica et al.Food chemistry. 2013, Vol 140, Num 1-2, pp 57-67, issn 0308-8146, 11 p.Article

Composition and Wine Sensory Attributes of Chardonnay Musqué from Different Viticultural Treatments : Implications for a Winegrape Quality ModelROBERTS, Richard W; REYNOLDS, Andrew G; DE SAVIGNY, Christiane et al.International journal of fruit science. 2007, Vol 7, Num 2, pp 57-83, 27 p.Article

Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapesLAMBRI, Milena; DORDONI, Roberta; SILVA, Angela et al.International journal of food science & technology. 2012, Vol 47, Num 1, pp 1-12, issn 0950-5423, 12 p.Article

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Physicochemical and sensory properties of muscadine grape juice and concentratesSILVA, J. L; GHAEDIAN, R; WOODS, F et al.Journal of food quality. 1993, Vol 16, Num 2, pp 81-90, issn 0146-9428Article

Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varietiesKISHIMOTO, Toru; WANIKAWA, Akira; KONO, Katsunori et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 23, pp 8855-8861, issn 0021-8561, 7 p.Article

ISOLEMENT ET IDENTIFICATION DU DIMETHYL-3.7 OCTATRIENE-1.5.7 OL-3 OU TRANS HOTRIENOL, CONSTITUANT A ODEUR DE TILLEUL DE L'HUILE ESSENTIELLE DE MUSCAT DE FRONTIGNAN.BAYONOVE C; RICHARD H; CORDONNIER R et al.1976; C.R. ACAD. SCI., C; FR.; DA. 1976; VOL. 283; NO 12; PP. 549-551; ABS. ANGL.; BIBL. 24 REF.Article

Aroma compound recovery with pervaporation: temperature effects during pervaporation of a muscat wineKARLSSON, H. O. E; LOUREIRO, S; TRÄGARDH, G et al.Journal of food engineering. 1995, Vol 26, Num 2, pp 177-191, issn 0260-8774Article

Influence of cluster exposure and winemaking processes on monoterpenes and quality of golden muscat = Einfluss der Traubenstellung und der Art der Weinherstellung auf den Gehalt an Monoterpenen und die Qualität bei «Golden Muskat»MACAULAY, L. E; MORRIS, J. R.Wein-Wissenschaft. 1993, Vol 48, Num 3-6, pp 190-193, issn 0375-8818Conference Paper

Effect of skin contact on the aroma composition of the musts of Vitis vinifera L. cv. Muscat of Bornova and Narince grown in TurkeySELLI, Serkan; CABAROGLU, Turgut; CANBAS, Ahmet et al.Food chemistry. 2003, Vol 81, Num 3, pp 341-347, issn 0308-8146, 7 p.Article

Impact of harvest timing on 4-hydroxy-2,5-dimethyl-3(2H)-furanone concentration in 'Muscat Bailey A' grape berriesKOBAYASHI, H; SASAKI, K; TANZAWA, F et al.Vitis. 2013, Vol 52, Num 1, pp 9-11, issn 0042-7500, 3 p.Article

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Optimizing the Process of Making Sweet Wines To Minimize the Content of Ochratoxin ARUIZ BEJARANO, M. Jesús; RODRIGUEZ DODERO, M. Carmen; GARCIA BARROSO, Carmelo et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 24, pp 13006-13012, issn 0021-8561, 7 p.Article

Validation of a rapid method for measuring β-glucosidase activity in fermenting muscat grape mustsTATE, David; REYNOLDS, Andrew G.American journal of enology and viticulture. 2006, Vol 57, Num 1, pp 60-68, issn 0002-9254, 9 p.Article

THE FLAVOUR OF MUSCAT WINE : THE SENSORY CONTRIBUTION OF SOME VOLATILE COMPOUNDS = LA FLAVEUR DU VIN DE MUSCAT : CONTRIBUTION DE CERTAINS COMPOSES VOLATILS A SES PROPRIETES ORGANOLEPTIQUESETIEVANT PX; ISSANCHOU SN; BAYONOVE CL et al.1983; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1983; VOL. 34; NO 5; PP. 497-504; BIBL. 15 REF.; 4 TABL.Article

'Ruiduxiangyu': A new table grape with muscat flavorXU, Hai-Ying; SUN, Lei; ZHANG, Guo-Jun et al.Vitis. 2012, Vol 51, Num 3, pp 143-144, issn 0042-7500, 2 p.Article