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wine flavor

General Material Information

Trivial Name wine flavor

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

None found
Publications by PubMed
Development and validation of method for heterocyclic compounds in wine: optimization of HS-SPME conditions applying a response surface methodology.
Volatile organic compounds characterized from grapevine (Vitis vinifera L. cv. Malbec) berries increase at pre-harvest and in response to UV-B radiation.
Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.
Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
Wine flavor and aroma.
Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
[Metabolism and gene regulation of important volatile sulfur compounds in wine--a review].
Analysis of terpenes in white wines using SPE-SPME-GC/MS approach.
Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol.
Genetics of yeast impacting wine quality.
Changes in the volatile compound production of fermentations made from musts with increasing grape content.
Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).
Impact of forced-aging process on madeira wine flavor.
Recovery: old wine, flavor of the month or new organizing paradigm?
Wine flavor: chemistry in a glass.
Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406.
Identification of volatile compounds responsible for prune aroma in prematurely aged red wines.
Determination of ortho- and retronasal detection thresholds for 2-isopropyl-3-methoxypyrazine in wine.
Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
Modulation of volatile sulfur compounds by wine yeast.
A new physiological role for Pdr12p in Saccharomyces cerevisiae: export of aromatic and branched-chain organic acids produced in amino acid catabolism.
Yeast modulation of wine flavor.
Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor.
Fast fractionation of complex organic extracts by normal-phase chromatography on a solid-phase extraction polymeric sorbent. Optimization of a method to fractionate wine flavor extracts.
Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.
Molecular monitoring of wine fermentations conducted by active dry yeast strains.
Publications by Info
Dane County Farmers Market
Stones Throw Winery

Other Information

Export Tariff Code:3302.10.0000
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Winey
winey
General comment Wine

Potential Uses

Applications
Flavoring purposes Wine

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for wine flavor usage levels up to:
not for fragrance use.

Safety references

None found