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Uncovering the grape-like aroma of Atlides polybe (Linnaeus, 1763) (Lepidoptera: Lycaenidae, Theclinae)

• Authors : Carlos Eduardo Beserra Nobre; Daniela Maria do Amaral Ferraz Navarro; Artur Campos Dália Maia

Subjects: Lepidoptera; Lycaenidae; Theclinae

• Source: SHILAP, Vol 53, Iss 212 (2025)

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Impact of yeast derivatives to increase the phenolic maturity and aroma intensity of wine

• Authors : Christoph Patauner; Christof Sanoll

Subjects: lalvigne® aroma; lalvigne® mature; yeast derivatives

• Source: Laimburg Journal, Vol 3 (2021)

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Eine Studie zu fruchtigen Rotweinaromen aus spätreifen Rebsorten, welche sich im Kontext des Klimawandels potenziell für den Anbau in der Region Bordeaux eignen: Basiert auf dem wissenschaftlichen Artikel “Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines” (Journal of Agriculture and Food Chemistry, 2023). Dies ist die Übersetzung eines Fachartikels, der ursprünglich in Französisch verfasst wurde. ; Study of the fruity aroma of red wines made from late-ripening grape varieties potentially suited to the Bordeaux vineyards in a context of climate change: Sourced from the research article: “Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines” (Journal of Agriculture and Food Chemistry, 2023). Original language of the article: French. ; Estudio del aroma afrutado de los vinos tintos procedentes de variedades tardías potencialmente adaptadas al viñedo de Burdeos en contexto de cambio climático: Artículo que toma como fuente el artículo de investigación “Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines” (Journal of Agriculture and Food Chemistry, 2023). Esta es una traducción de un artículo técnico escrito originalmente en francés. ; Étude de l’arôme fruité de vins rouges issus de cépages tardifs potentiellement adaptés au vignoble bordelais dans un contexte de changement climatique: Article prenant sa source de l’article de recherche “Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines” (Journal of Agriculture and Food Chemistry, 2023). Langue originale de l'article: français. ; Studio dell'aroma fruttato dei vini rossi ottenuti da vitigni tardivi potenzialmente adatti al vigneto bordolese in un contesto di cambiamento climatico: Fonte: articolo scientifico “Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines” (Journal of Agriculture and Food Chemistry, 2023). Questa è la traduzione di un articolo scritto in francese. ; Estudo do aroma frutado de vinhos tintos produzidos a partir de castas tardias potencialmente adequadas para a região vinícola de Bordéus num contexto de alterações climáticas: Artigo baseado no artigo de investigação “Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines” (Journal of Agriculture and Food Chemistry, 2023). Esta é uma tradução de um artigo técnico originalmente escrito em francês.

• Authors : Garbay, Justine; Cameleyre, Margaux; Le Menn, Nicolas

Subjects: aromas; fruity expression; GC/MS

• Source: IVES Technical Reviews, rebe & wein; 2025 ; IVES Technical Reviews, vine and wine; 2025 ; IVES Technical Reviews, viña & vino; 2025 ; IVES Technical Reviews, vigne et vin; 2025 ; IVES Technical

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Ventaglio cromatico al cioccolato.

• Source: Pasticceria Internazionale. feb2026, Vol. 49 Issue 370, p102-102. 1/3p.

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Zero alcol, massima espressione aromatica, controllo totale.

• Source: Pasticceria Internazionale. feb2026, Vol. 49 Issue 370, p94-94. 1/4p.

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Key facts about rotundone and practical ways to pepper your wine with this fascinating aroma compound

• Authors : Olivier Geffroy; Didier Kleiber; Alban Jacques

Subjects: Agriculture (General); S1-972; Plant culture

• Source: IVES Technical Reviews (2020)

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Utjecaj različitih genotipa svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta ; Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham ; Einfluss unterschiedlicher Schweinegenotypen auf das Aroma, die Farbe und die Fettsäurezusammensetzung von geräuchertem Rohschinken ; Impatto dei diversi genotipi di maiale sull’aroma, sul colore e sulla composizione degli acidi grassi del prosciutto crudo affumicato ; El impacto de diferentes genotipos de los cerdos sobre el aroma, el color y la composición de los ácidos grasos del jamón curado ahumado

• Authors : Marušić Radovčić, Nives; Poljanec, Ivna; Vidinski, Petra

Subjects: dimljeni pršut; pasmina svinja; aroma

• Source: MESO: Prvi hrvatski časopis o mesu ; ISSN 1848-8323 (Online) ; ISSN 1332-0025 (Print) ; ISSN-L 1332-0025 ; Volume 21. ; Issue 6.

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The effect of continuous nitrogen supplementation on the fermentation kinetics and aroma compounds of white wines

• Authors : Gallo, A.; Paolini, M.; Tessari, G. ...

Subjects: Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI

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Interaction between nutrient supplementation and yeast strain on the aroma of Glera base wine for sparkling production

• Authors : Roman Villegas, T.; Cisilotto, B.; Cappello, N. ...

Subjects: Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI

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Isparljivi spojevi arome creske janjetine ; Volatile aroma compounds of Cres lamb ; Flüchtige Aromasto$e im Creser Lamm%eisch ; Composti volatili dell’aroma della carne d’agnello dell’isola di Cherso ; Compuestos evaporativos del aroma del cordero de Cres

• Authors : Krvavica, Marina; Rogošić, Prof. Jozo; Vnučec, Doc. Ivan

Subjects: creska janjetina; hrvatske pasmine ovaca; aroma profil

• Source: MESO: Prvi hrvatski časopis o mesu ; ISSN 1848-8323 (Online) ; ISSN 1332-0025 (Print) ; ISSN-L 1332-0025 ; Volume XVIII ; Issue 1

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