The influence of different commercial yeasts on aroma compounds of rosé wine produced from cv. Öküzgözü grape

2021 ◽  
Author(s):  
Kemal Şen
Keyword(s):  
Aroma Compounds ◽  
Rosé Wine

Analysis of buckwheat (Fagopyrum esculentum) aroma compounds with GC-MS

Planta Medica ◽  
2007 ◽  
Vol 73 (09) ◽  
Author(s):  
D Janež ◽  
D Kantar ◽  
H Prosen ◽  
S Kreft
Keyword(s):  
Aroma Compounds ◽  
Fagopyrum Esculentum

GC-MS analysis on Aroma compounds of Baojing Huangjin tea

2011 ◽  
Vol 37 (3) ◽  
pp. 271-274
Author(s):  
Huai-sheng HUANG ◽  
Ben-wen SU ◽  
Xi ZHAO ◽  
Hong-fa ZHENG ◽  
Xia YIN ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Ms Analysis

Botanical composition and aroma compounds of semi‐arid pastures in Algeria

2020 ◽  
Author(s):  
Asma Senoussi ◽  
Iris Schadt ◽  
Soraya Hioun ◽  
Haroun Chenchouni ◽  
Zineddine Saoudi ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Botanical Composition ◽  
Semi Arid

Assessment of key aroma compounds in fresh jujube brandy by GC‐O‐MS and odor activity value

2020 ◽  
Vol 44 (7) ◽  
Author(s):  
Yanan Xia ◽  
Yaqiong Liu ◽  
Jie Wang ◽  
Quan Shuang
Keyword(s):  
Aroma Compounds ◽  
Odor Activity Value

How Does Roasting Process Influence the Retention of Coffee Aroma Compounds by Lyophilized Coffee Extract?

2008 ◽  
Vol 73 (3) ◽  
pp. S165-S171 ◽  
Author(s):  
I. López-Galilea ◽  
I. Andriot ◽  
M. P. de Peña ◽  
C. Cid ◽  
E. Guichard
Keyword(s):  
Aroma Compounds ◽  
Roasting Process

The Success of Rosé Wine in France: The Millennial Revolution

2021 ◽  
pp. 193896552199313
Author(s):  
Thierry Lorey
Keyword(s):  
Millennial Generation ◽  
Social Representation ◽  
Point Of View ◽  
Predictive Capacity ◽  
Five Dimensions ◽  
Wine Consumption ◽  
Baby Boomer Generation ◽  
Sociocultural Model ◽  
Generational Groups ◽  
Rosé Wine

Rosé wine consumption in France has tripled since 1992 and, in 2020, accounts for a third of the total national consumption. The objective of our article is to analyze the revolutionary success of rosé wine in France in the Millennial Generation. We mobilize the concept of social representation, which constitutes an understanding of the social transformations in progress for a given social group. We carry out in-depth qualitative research based on conversations with millennial rosé wine consumers. Our results show that the representations of rosé wine for this group are based on five dimensions: (a) product quality and refusal of sophistication, (b) color of the rosé wine, (c) freedom, (d) immediate pleasure and sharing with friends, and (e) its feminine personality. This transgressive capital explains the consumption behaviors of the Millennial Generation reflecting the group’s will to break traditional wine codes familiar to previous generational groups. This sociocultural model differs from that of the Baby Boomer Generation, which was marked by the valorization of terroir and sophistication and based on masculine archetypes and red wine. Rosé wine thus marks a generational and sociological break in the representations of wine in France, which we can describe as a rosé wine revolution in the 21st century. The predictive capacity of the Millennial Generation suggests a growth in rosé wine consumption in the years to come. We recommend to rosé wine producers seven strategic axes, which reconcile the point of view of the producer and the consumer.

Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening

2021 ◽  
Vol 345 ◽  
pp. 109130
Author(s):  
Marine Penland ◽  
Hélène Falentin ◽  
Sandrine Parayre ◽  
Audrey Pawtowski ◽  
Marie-Bernadette Maillard ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Aroma Compounds ◽  
Cheese Making ◽  
Goat Cheese

Volatile aroma compounds of sugarcane molasses as affected by spray drying at low and high temperature

LWT ◽  
2021 ◽  
pp. 111288
Author(s):  
Katarzyna Samborska ◽  
Radosław Bonikowski ◽  
Danuta Kalemba ◽  
Alicja Barańska ◽  
Aleksandra Jedlińska ◽  
...  
Keyword(s):  
High Temperature ◽  
Spray Drying ◽  
Aroma Compounds ◽  
Sugarcane Molasses ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds
Sign in / Sign up

Export Citation Format

Share Document