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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

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

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

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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

Evolución durante la maduración del potencial aromático de vinos blancos jóvenes. (Estudio de la variedad «moscatel») = Evolution during maturation tine of the aromatic fraction of white wines of Muscat varietySANCHEZ, M. T; LOPEZ, M. I.―; LOPEZ, M. J et al.Alimentaria. 1994, Num 255, pp 67-70, issn 0300-5755Article

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

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

'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

Sélection d'une souche de levure aromatique pour vins rosés et muscats = Selection of an aromatic yeast strain for rosés wines and muscats winesUSCIDDA, Natalie.Revue française d'oenologie. 2003, Num 199, pp 12-17, issn 0395-899X, 6 p.Article

Effect of fining treatments on the aromatic potential of white wines from Muscat Ottonel and Gewurztraminer cultivarsCABAROGLU, T; RAZUNGLES, A; BAUMES, R et al.Sciences des aliments. 2003, Vol 23, Num 3, pp 411-423, issn 0240-8813, 13 p.Article

Novel monoterpene disaccharide glycosides of Vitis vinifera grapesVOIRIN, S. G; BAUMES, R. L; BITTEUR, S. M et al.Journal of agricultural and food chemistry (Print). 1990, Vol 38, Num 6, pp 1373-1378, issn 0021-8561, 6 p.Article

Carbonic anaerobiosis of Muscat grape. 2 - Changes in the distribution of free and bound terpenolsBITTEUR, S; TESNIERE, C; FAUCONNET, A et al.Sciences des aliments. 1996, Vol 16, Num 1, pp 37-48, issn 0240-8813Article

Influence de la souche de levure sur la qualité aromatique des vins doux naturels muscats = Effect of yeast strain on aroma quality of Muscat winesSEGUIN, A; DULAU, L.Revue française d'oenologie. 1994, Vol 34, Num 146, pp 27-31, issn 0395-899XArticle

Expérience d'hyperoxygénation au penedes = Hyperoxydation experiments in PenedesARTAJONA, J; BOBET, R; MARCO, J et al.Revue française d'oenologie. 1990, Vol 30, Num 124, pp 65-67, issn 0395-899X, 3 p.Article

Microextraccion en fase solida para determinacion de terpenos en vinos blancos secos de Moscatel = Solid phase microextraction for terpene determination in Muscat dry white wineGARCIA, M. J; ALEIXANDRE, J. L; LIZAMA, V et al.Alimentaria. 1999, Num 307, pp 83-86, issn 0300-5755Article

Einfache und schnelle Anreicherung (Kaltronmethode) von Aromastoffen des Weines und deren quantitative Bestimmung mittels Kapillargaschromatographie = Easy and fast enrichment (Kaltron method) and quantitative determination of wine volatiles with capillary-gas-chromatographyRAPP, A; YAVAS, I; HASTRICH, U. H et al.Deutsche Lebensmittel-Rundschau. 1994, Vol 90, Num 6, pp 171-174, issn 0012-0413Article

Glycosidase activities of three enological yeast strains during winemaking : effect on the terpenol content of muscat wineDELCROIX, A; GÜNATA, Z; SAPIS, J.-C et al.American journal of enology and viticulture. 1994, Vol 45, Num 3, pp 291-296, issn 0002-9254Article

Antioxidative activity of monoacylated anthocyanins isolated from Muscat Bailey A grapeTAMURA, H; YAMAGAMI, A.Journal of agricultural and food chemistry (Print). 1994, Vol 42, Num 8, pp 1612-1615, issn 0021-8561Article