{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T19:43:23Z","timestamp":1792784603159,"version":"4.5.0"},"reference-count":80,"publisher":"American Chemical Society (ACS)","issue":"40","license":[{"start":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T00:00:00Z","timestamp":1789776000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T00:00:00Z","timestamp":1789776000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T00:00:00Z","timestamp":1789776000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-045"}],"funder":[{"name":"German Federal Ministry of Research, Technology and Space","award":["FKZ 031B0889"],"award-info":[{"award-number":["FKZ 031B0889"]}],"id":[{"id":"https:\/\/ror.org\/04pz7b180","id-type":"ROR","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,10,14]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>This study evaluated the impact of varying skin contact treatments and yeast strains on the volatile composition of wines from three fungal disease-resistant grapevine varieties (PIWI), aiming to optimize the extraction and formation of sensorially relevant volatiles during microvinification. 26 volatile compounds were quantitated in wines made from Calardis Soleil, Calardis Blanc, and Calardis Musque\u0301, including polyfunctional thiols, monoterpenoids, and esters. Esters dominate in Calardis Soleil wines, while Calardis Blanc and Calardis Musque\u0301 exhibit more grape-derived aroma compounds. Skin fermentation and long maceration significantly enhanced monoterpenoid extraction in Calardis Blanc and Calardis Musque\u0301. Yeast strains modulated ester formation and the release of polyfunctional thiols by up to 15-fold in Calardis Blanc wines for 4-methyl-sulfanyl-2-pentanone. Linking sensory data with volatile concentrations revealed how targeted enological measures can enhance the varietal expression of the three PIWI varieties under investigation and offer new perspectives to develop individual wine styles for new varieties efficiently.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c04390","type":"journal-article","created":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T15:02:09Z","timestamp":1789830129000},"page":"31771-31786","source":"Crossref","is-referenced-by-count":0,"title":["Contribution of\nSkin Contact and Yeast Selection to\nAroma-Related Volatile Composition in Wines Made from New Fungus-Resistant\nGrapevines"],"prefix":"10.1021","volume":"74","author":[{"given":"Maria","family":"Maglione","sequence":"first","affiliation":[{"name":"Julius Kuhn Institute , , ,","place":["Siebeldingen, Germany, 76833"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Armin","family":"Schu\u0308ttler","sequence":"additional","affiliation":[{"name":"Dienstleistungszentrum La\u0308ndlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Enology , ,","place":["Neustadt an der Weinstra\u00dfe, Germany, 67435"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jochen","family":"Vestner","sequence":"additional","affiliation":[{"name":"Dienstleistungszentrum La\u0308ndlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Enology , ,","place":["Neustadt an der Weinstra\u00dfe, Germany, 67435"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Claudia","family":"Vogel","sequence":"additional","affiliation":[{"name":"Julius Kuhn Institute , , ,","place":["Siebeldingen, Germany, 76833"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Oliver","family":"Trapp","sequence":"additional","affiliation":[{"name":"Julius Kuhn Institute , , ,","place":["Siebeldingen, Germany, 76833"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1566-8516","authenticated-orcid":true,"given":"Ulrich","family":"Fischer","sequence":"additional","affiliation":[{"name":"Dienstleistungszentrum La\u0308ndlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Enology , ,","place":["Neustadt an der Weinstra\u00dfe, Germany, 67435"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0790-6118","authenticated-orcid":true,"given":"Florian","family":"Schwander","sequence":"additional","affiliation":[{"name":"Julius Kuhn Institute , , ,","place":["Siebeldingen, Germany, 76833"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,9,19]]},"reference":[{"issue":"1","key":"2026101408085799000_cit1","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1080\/09571260600633135","article-title":"The Concept of Terroir in Viticulture","volume":"17","author":"Van Leeuwen","year":"2006","journal-title":"J. Wine Res."},{"key":"2026101408085799000_cit2","doi-asserted-by":"publisher","first-page":"102","DOI":"10.1016\/j.foodchem.2017.06.087","article-title":"Impact of Plasmopara Viticola Infection of Merlot and\nCabernet Sauvignon Grapes on Wine Composition and Flavor","volume":"239","author":"Pons","year":"2018","journal-title":"Food Chem."},{"key":"2026101408085799000_cit3","doi-asserted-by":"publisher","DOI":"10.3389\/fpls.2021.717223","article-title":"Modifications of Grapevine Berry\nComposition Induced\nby Main Viral and Fungal Pathogens in a Climate Change Scenario","volume":"12","author":"Rienth","year":"2021","journal-title":"Front. Plant Sci."},{"issue":"3","key":"2026101408085799000_cit4","doi-asserted-by":"publisher","first-page":"319","DOI":"10.1007\/s10584-005-4704-2","article-title":"Climate Change\nand Global Wine Quality","volume":"73","author":"Jones","year":"2005","journal-title":"Clim. Change"},{"issue":"17","key":"2026101408085799000_cit5","doi-asserted-by":"publisher","first-page":"6907","DOI":"10.1073\/pnas.1210127110","article-title":"Climate\nChange, Wine, and Conservation","volume":"110","author":"Hannah","year":"2013","journal-title":"Proc. Natl.\nAcad. Sci. U.S.A."},{"issue":"2","key":"2026101408085799000_cit6","doi-asserted-by":"publisher","first-page":"141","DOI":"10.20870\/oeno-one.2017.51.2.1868","article-title":"What Is the Expected\nImpact of Climate Change on Wine\nAroma Compounds and Their Precursors in Grape?","volume":"51","author":"Pons","year":"2017","journal-title":"OENO One"},{"issue":"4","key":"2026101408085799000_cit7","doi-asserted-by":"publisher","DOI":"10.3390\/atmos12040495","article-title":"Future Climate\nChange Impacts on European Viticulture:\nA Review on Recent Scientific Advances","volume":"12","author":"Droulia","year":"2021","journal-title":"Atmosphere"},{"issue":"4","key":"2026101408085799000_cit8","doi-asserted-by":"publisher","first-page":"258","DOI":"10.1038\/s43017-024-00521-5","article-title":"Climate Change Impacts\nand Adaptations of Wine Production","volume":"5","author":"Van Leeuwen","year":"2024","journal-title":"Nat. Rev.\nEarth Environ."},{"key":"2026101408085799000_cit9","doi-asserted-by":"publisher","first-page":"57","DOI":"10.1016\/j.scienta.2016.03.016","article-title":"Fungus Resistant Grape Varieties\nas a Suitable Alternative\nfor Organic Wine Production: Benefits, Limits, and Challenges","volume":"208","author":"Pedneault","year":"2016","journal-title":"Sci. Hortic."},{"issue":"6","key":"2026101408085799000_cit10","doi-asserted-by":"publisher","first-page":"1621","DOI":"10.1002\/ppp3.70038","article-title":"More Sustainability in Europe\u2019s\nVineyards \u2013\nUsing Resistant Grapevine Varieties to Reduce the Input of Pesticides","volume":"7","author":"Trapp","year":"2025","journal-title":"Plant People Planet"},{"issue":"17","key":"2026101408085799000_cit11","doi-asserted-by":"publisher","DOI":"10.3390\/plants12173120","article-title":"Fungicide-Saving Potential and Economic Advantages of Fungus-Resistant\nGrapevine Cultivars","volume":"12","author":"Eisenmann","year":"2023","journal-title":"Plants"},{"issue":"1","key":"2026101408085799000_cit12","doi-asserted-by":"publisher","DOI":"10.1186\/s12864-016-2834-8","article-title":"Genomic Ancestry\nEstimation Quantifies Use of Wild Species in Grape Breeding","volume":"17","author":"Migicovsky","year":"2016","journal-title":"BMC Genomics"},{"issue":"11","key":"2026101408085799000_cit13","doi-asserted-by":"publisher","first-page":"3947","DOI":"10.1007\/s00122-022-04077-0","article-title":"A Cool Climate Perspective on Grapevine\nBreeding: Climate Change\nand Sustainability Are Driving Forces for Changing Varieties in a\nTraditional Market","volume":"135","author":"To\u0308pfer","year":"2022","journal-title":"Theor. Appl. Genet."},{"issue":"13","key":"2026101408085799000_cit14","doi-asserted-by":"publisher","DOI":"10.3390\/su151310664","article-title":"Consumer Acceptance of Fungus-Resistant Grape Varieties\u2500An\nExploratory Study Using Sensory Evaluation Tests among Consumers in\nGermany","volume":"15","author":"Kiefer","year":"2023","journal-title":"Sustainability"},{"issue":"4","key":"2026101408085799000_cit15","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0267198","article-title":"Consumer Acceptance\nof Fungus-Resistant Grape Wines: Evidence from Italy, the UK, and\nthe USA","volume":"17","author":"Vecchio","year":"2022","journal-title":"PLoS One"},{"key":"2026101408085799000_cit16","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2021.127318","article-title":"Consumers\u2019\nAcceptance of Fungus\nResistant Grapes: Future Scenarios in Sustainable Winemaking","volume":"307","author":"Borrello","year":"2021","journal-title":"J. Cleaner Prod."},{"issue":"6","key":"2026101408085799000_cit17","doi-asserted-by":"publisher","DOI":"10.3390\/su17062615","article-title":"Unveiling the Motivations Behind\nCultivating Fungus-Resistant\nWine Varieties: Insights from Wine Growers in South Tyrol, Italy","volume":"17","author":"Piccoli","year":"2025","journal-title":"Sustainability"},{"issue":"12","key":"2026101408085799000_cit18","doi-asserted-by":"publisher","first-page":"21609","DOI":"10.3390\/molecules201219791","article-title":"Influence\nof Pre-Fermentation Treatments on Wine Volatile and Sensory Profile\nof the New Disease Tolerant Cultivar Solaris","volume":"20","author":"Zhang","year":"2015","journal-title":"Molecules"},{"issue":"8","key":"2026101408085799000_cit19","doi-asserted-by":"publisher","DOI":"10.3390\/foods9081107","article-title":"Exploring the Typicality,\nSensory Space, and Chemical Composition of Swedish Solaris Wines","volume":"9","author":"Garrido-Ban\u0303uelos","year":"2020","journal-title":"Foods"},{"key":"2026101408085799000_cit20","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1007\/978-3-540-49339-6_11","article-title":"Wine Aroma","volume-title":"Flavours and Fragrances","author":"Fischer","year":"2007"},{"issue":"7","key":"2026101408085799000_cit21","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.13969","article-title":"Effect of Different Levels of Skin\nDisruption and Contact\nwith Oxygen during Grape Processing on Phenols, Volatile Aromas, and\nSensory Characteristics of White Wine","volume":"43","author":"Lukic\u0301","year":"2019","journal-title":"J. Food\nProcess. Preserv."},{"key":"2026101408085799000_cit22","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2016.00411","article-title":"Past and Future\nof Non-Saccharomyces\nYeasts: From Spoilage Microorganisms to Biotechnological Tools for\nImproving Wine Aroma Complexity","volume":"7","author":"Padilla","year":"2016","journal-title":"Front. Microbiol."},{"issue":"49","key":"2026101408085799000_cit23","doi-asserted-by":"publisher","first-page":"13496","DOI":"10.1021\/acs.jafc.9b06191","article-title":"The Whiff of Wine Yeast Innovation: Strategies for\nEnhancing Aroma Production by Yeast during Wine Fermentation","volume":"67","author":"Van Wyk","year":"2019","journal-title":"J. Agric. Food Chem."},{"issue":"6","key":"2026101408085799000_cit24","doi-asserted-by":"publisher","DOI":"10.3390\/foods12061135","article-title":"Influence\nof Cold Pre-Fermentation Maceration on the\nVolatilomic Pattern and Aroma of White Wines","volume":"12","author":"Alti-Palacios","year":"2023","journal-title":"Foods"},{"key":"2026101408085799000_cit25","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2023.115698","article-title":"Influence of Prolonged Maceration on Phenolic Compounds,\nVolatile Profile and Sensory Properties of Wines from Minutolo and\nVerdeca, Two Apulian White Grape Varieties","volume":"192","author":"Prezioso","year":"2024","journal-title":"LWT"},{"key":"2026101408085799000_cit26","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.144967","article-title":"Impact\nof Skin Contact on the Volatile Composition\nand Sensory Properties of White Wines from Resistant Varieties","volume":"489","author":"Santana","year":"2025","journal-title":"Food Chem."},{"key":"2026101408085799000_cit27","doi-asserted-by":"publisher","first-page":"87","DOI":"10.1016\/j.foodqual.2014.03.006","article-title":"Evaluation\nof a Rating-Based Variant of Check-All-That-Apply Questions: Rate-All-That-Apply\n(RATA)","volume":"36","author":"Ares","year":"2014","journal-title":"Food Qual. Prefer."},{"issue":"22","key":"2026101408085799000_cit28","doi-asserted-by":"publisher","first-page":"6414","DOI":"10.1021\/acs.jafc.9b01428","article-title":"Synthesis\nof Deuterium-Labeled 1,1,6-Trimethyl-1,2-Dihydronaphthalene\n(TDN) and Quantitative Determination of TDN and Isomeric Vitispiranes\nin Riesling Wines by a Stable-Isotope-Dilution Assay","volume":"67","author":"Go\u0308k","year":"2019","journal-title":"J. Agric. Food Chem."},{"issue":"6","key":"2026101408085799000_cit29","doi-asserted-by":"publisher","first-page":"2524","DOI":"10.1021\/jf103628g","article-title":"Aroma Changes\nDue to Second Fermentation and Glycosylated Precursors in Chardonnay\nand Riesling Sparkling Wines","volume":"59","author":"Ganss","year":"2011","journal-title":"J. Agric. Food\nChem."},{"issue":"1\u20132","key":"2026101408085799000_cit30","doi-asserted-by":"publisher","first-page":"317","DOI":"10.1016\/S0021-9673(99)00422-7","article-title":"Quantitative\nDetermination of \u03b2-Ionone in Red Wines and Grapes of Bordeaux\nUsing a Stable Isotope Dilution Assay","volume":"848","author":"Kotseridis","year":"1999","journal-title":"J. Chromatogr.\nA"},{"issue":"3","key":"2026101408085799000_cit31","doi-asserted-by":"publisher","first-page":"295","DOI":"10.1016\/j.phytochem.2004.12.017","article-title":"Metabolism\nof Geraniol\nin Grape Berry Mesocarp of L. Cv. Scheurebe: Demonstration of Stereoselective\nReduction, E\/Z-Isomerization, Oxidation\nand Glycosylation","volume":"66","author":"Luan","year":"2005","journal-title":"Phytochemistry"},{"issue":"11","key":"2026101408085799000_cit32","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation9110931","article-title":"Understanding the Contribution\nof Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma\nPrecursor Degradation and Formation of Sensory Profiles in Wine Using\na Model System","volume":"9","author":"Schober","year":"2023","journal-title":"Fermentation"},{"issue":"2","key":"2026101408085799000_cit33","doi-asserted-by":"publisher","first-page":"1226","DOI":"10.1021\/ac503883s","article-title":"Simple Quantitative\nDetermination of Potent Thiols at Ultratrace Levels in Wine by Derivatization\nand High-Performance Liquid Chromatography\u2013Tandem Mass Spectrometry\n(HPLC-MS\/MS) Analysis","volume":"87","author":"Capone","year":"2015","journal-title":"Anal. Chem."},{"key":"2026101408085799000_cit34","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.foodqual.2015.11.003","article-title":"On the Analysis\nof Rate-All-That-Apply\n(RATA) Data","volume":"49","author":"Meyners","year":"2016","journal-title":"Food Qual. Prefer."},{"issue":"1","key":"2026101408085799000_cit35","doi-asserted-by":"publisher","first-page":"121","DOI":"10.1016\/0167-9473(94)90135-X","article-title":"Multiple Factor\nAnalysis (AFMULT Package)","volume":"18","author":"Escofier","year":"1994","journal-title":"Comput. Stat. Data\nAnal."},{"key":"2026101408085799000_cit36","doi-asserted-by":"crossref","DOI":"10.1201\/b17700","volume-title":"Multiple\nFactor Analysis by Example Using R","author":"Page\u0300s","year":"2014","edition":"1"},{"issue":"11","key":"2026101408085799000_cit37","doi-asserted-by":"publisher","first-page":"7355","DOI":"10.1021\/cr100205b","article-title":"Varietal Thiols in\nWine: Discovery, Analysis and Applications","volume":"111","author":"Roland","year":"2011","journal-title":"Chem. Rev."},{"issue":"3","key":"2026101408085799000_cit38","doi-asserted-by":"publisher","first-page":"159","DOI":"10.1002\/(SICI)1099-1026(199805\/06)13:33.0.CO;2-7","article-title":"Identification\nof New Volatile Thiols in the Aroma of Vitis Vinifera L. Var. Sauvignon\nBlanc Wines","volume":"13","author":"Tominaga","year":"1998","journal-title":"Flavour Fragr. J."},{"issue":"12","key":"2026101408085799000_cit39","doi-asserted-by":"publisher","first-page":"5215","DOI":"10.1021\/jf980481u","article-title":"A New Type of Flavor Precursors in Vitis vinifera L. Cv. Sauvignon Blanc: S -Cysteine Conjugates","volume":"46","author":"Tominaga","year":"1998","journal-title":"J. Agric. Food Chem."},{"issue":"14","key":"2026101408085799000_cit40","doi-asserted-by":"publisher","first-page":"4076","DOI":"10.1021\/jf020002y","article-title":"Sulfur Aroma\nPrecursor Present in S -Glutathione Conjugate Form:\nIdentification of S -3-(Hexan-1-Ol)-Glutathione in\nMust from Vitis vinifera L. Cv. Sauvignon\nBlanc","volume":"50","author":"Peyrot Des Gachons","year":"2002","journal-title":"J. Agric. Food Chem."},{"issue":"3","key":"2026101408085799000_cit41","doi-asserted-by":"publisher","first-page":"991","DOI":"10.1021\/jf802799w","article-title":"First Identification\nof 4- S -Glutathionyl-4-Methylpentan-2-One, a Potential\nPrecursor of 4-Mercapto-4-Methylpentan-2-One, in Sauvignon Blanc Juice","volume":"57","author":"Fedrizzi","year":"2009","journal-title":"J. Agric. Food Chem."},{"issue":"2","key":"2026101408085799000_cit42","doi-asserted-by":"publisher","first-page":"176","DOI":"10.5344\/ajev.2010.61.2.176","article-title":"Analysis of S -3-(Hexan-1-Ol)-Glutathione\nand S -3-(Hexan-1-Ol)-l-Cysteine in Vitis vinifera L. Cv. Koshu for Aromatic Wines","volume":"61","author":"Kobayashi","year":"2010","journal-title":"Am. J. Enol. Vitic."},{"key":"2026101408085799000_cit43","doi-asserted-by":"crossref","first-page":"275","DOI":"10.1007\/978-0-387-74118-5_15","article-title":"Polyfunctional\nThiol Compounds","volume-title":"Wine Chemistry and Biochemistry","author":"Dubourdieu","year":"2009"},{"issue":"1","key":"2026101408085799000_cit44","doi-asserted-by":"publisher","first-page":"139","DOI":"10.1016\/j.foodchem.2010.08.050","article-title":"Distribution of Varietal Thiol Precursors in the Skin\nand the Pulp of Melon B. and Sauvignon Blanc Grapes","volume":"125","author":"Roland","year":"2011","journal-title":"Food Chem."},{"issue":"4","key":"2026101408085799000_cit45","doi-asserted-by":"publisher","first-page":"1344","DOI":"10.1021\/jf103915y","article-title":"3-Sulfanylhexanol\nPrecursor Biogenesis in Grapevine Cells: The Stimulating Effect of Botrytis cinerea","volume":"59","author":"Thibon","year":"2011","journal-title":"J. Agric.\nFood Chem."},{"issue":"12","key":"2026101408085799000_cit46","doi-asserted-by":"publisher","first-page":"7280","DOI":"10.1021\/jf100200e","article-title":"Influence of Juice Pressing Conditions\non Polyphenols, Antioxidants, and Varietal Aroma of Sauvignon Blanc\nMicroferments","volume":"58","author":"Patel","year":"2010","journal-title":"J. Agric. Food Chem."},{"issue":"3","key":"2026101408085799000_cit47","doi-asserted-by":"publisher","first-page":"306","DOI":"10.5344\/ajev.2006.57.3.306","article-title":"Oxidation\nof Wine Phenolics: A Critical Evaluation\nand Hypotheses","volume":"57","author":"Waterhouse","year":"2006","journal-title":"Am. J. Enol. Vitic."},{"issue":"20","key":"2026101408085799000_cit48","doi-asserted-by":"publisher","first-page":"4095","DOI":"10.1021\/acs.jafc.6b00641","article-title":"Reaction Mechanisms\nof Metals with Hydrogen Sulfide and Thiols in Model Wine. Part 1:\nCopper-Catalyzed Oxidation","volume":"64","author":"Kreitman","year":"2016","journal-title":"J. Agric. Food Chem."},{"issue":"25","key":"2026101408085799000_cit49","doi-asserted-by":"publisher","first-page":"10281","DOI":"10.1021\/jf072192o","article-title":"Effect of\nSkin Contact and Pressure on the Composition of Sauvignon Blanc Must","volume":"55","author":"Maggu","year":"2007","journal-title":"J. Agric. Food Chem."},{"issue":"1\u20132","key":"2026101408085799000_cit50","doi-asserted-by":"publisher","first-page":"102","DOI":"10.1016\/j.aca.2009.11.016","article-title":"Reactivity of Volatile\nThiols with Polyphenols in a Wine-Model Medium: Impact of Oxygen,\nIron, and Sulfur Dioxide","volume":"660","author":"Nikolantonaki","year":"2010","journal-title":"Anal. Chim. Acta"},{"issue":"10","key":"2026101408085799000_cit51","doi-asserted-by":"publisher","first-page":"2647","DOI":"10.1021\/jf204295s","article-title":"Identification of Adducts between\nan Odoriferous Volatile Thiol and Oxidized Grape Phenolic Compounds:\nKinetic Study of Adduct Formation under Chemical and Enzymatic Oxidation\nConditions","volume":"60","author":"Nikolantonaki","year":"2012","journal-title":"J. Agric. Food Chem."},{"issue":"2","key":"2026101408085799000_cit52","doi-asserted-by":"publisher","first-page":"144","DOI":"10.5344\/ajev.2002.53.2.144","article-title":"Localization\nof S-Cysteine Conjugates in the Berry: Effect of Skin Contact on Aromatic\nPotential of Vitis vinifera L. Cv.\nSauvignon Blanc Must","volume":"53","author":"des Gachons","year":"2002","journal-title":"Am. J. Enol. Vitic."},{"key":"2026101408085799000_cit53","doi-asserted-by":"publisher","first-page":"183","DOI":"10.1016\/j.ijfoodmicro.2017.06.028","article-title":"Influence of Torulaspora Delbrueckii in Varietal Thiol\n(3-SH and 4-MSP) Release in Wine Sequential Fermentations","volume":"257","author":"Belda","year":"2017","journal-title":"Int. J. Food Microbiol."},{"issue":"2","key":"2026101408085799000_cit54","doi-asserted-by":"publisher","first-page":"210","DOI":"10.1016\/j.ijfoodmicro.2011.08.026","article-title":"The Grape\nMust Non-Saccharomyces\nMicrobial Community: Impact on Volatile Thiol Release","volume":"151","author":"Zott","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"2026101408085799000_cit55","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2016.00293","article-title":"Enhanced 3-Sulfanylhexan-1-Ol\nProduction in Sequential Mixed Fermentation with Torulaspora delbrueckii\/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial\nStrains","volume":"7","author":"Renault","year":"2016","journal-title":"Front. Microbiol."},{"key":"2026101408085799000_cit56","doi-asserted-by":"crossref","DOI":"10.1002\/9781394258406","volume-title":"Understanding\nWine Chemistry","author":"Waterhouse","year":"2024","edition":"1"},{"issue":"1\u20132","key":"2026101408085799000_cit57","doi-asserted-by":"publisher","first-page":"557","DOI":"10.1016\/S0021-9673(99)01342-4","article-title":"Monoterpenes in Grape Juice and Wines","volume":"881","author":"Mateo","year":"2000","journal-title":"J. Chromatogr. A"},{"issue":"1","key":"2026101408085799000_cit58","doi-asserted-by":"publisher","first-page":"3","DOI":"10.1016\/S0003-2670(01)01589-6","article-title":"Biogeneration\nof C13-Norisoprenoid Compounds: Experiments Supportive for an Apo-Carotenoid\nPathway in Grapevines","volume":"458","author":"Baumes","year":"2002","journal-title":"Anal. Chim. Acta"},{"issue":"3","key":"2026101408085799000_cit59","doi-asserted-by":"publisher","first-page":"322","DOI":"10.1007\/s00253-004-1806-0","article-title":"Hydrolysis of Terpenyl Glycosides in Grape Juice and\nOther Fruit Juices: A Review","volume":"67","author":"Maicas","year":"2005","journal-title":"Appl. Microbiol.\nBiotechnol."},{"key":"2026101408085799000_cit60","doi-asserted-by":"publisher","first-page":"582","DOI":"10.1111\/ajgw.12186","article-title":"Terpenoids\nand Their Role in Wine Flavour: Recent Advances: Terpenoids: Role\nin Wine Flavour","volume":"21","author":"Black","year":"2015","journal-title":"Aust. J. Grape Wine Res."},{"key":"2026101408085799000_cit61","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1002\/9781118730720.ch8","article-title":"Isoprenoids","volume-title":"Understanding\nWine Chemistry","author":"Waterhouse","year":"2016"},{"key":"2026101408085799000_cit62","doi-asserted-by":"crossref","DOI":"10.1002\/0470010398","volume-title":"Handbook\nof Enology: The Chemistry of Wine Stabilization and Treatments","author":"Ribe\u0301reau-Gayon","year":"2006","edition":"1"},{"issue":"3","key":"2026101408085799000_cit63","doi-asserted-by":"publisher","first-page":"341","DOI":"10.1016\/S0308-8146(02)00428-4","article-title":"Effect of\nSkin Contact on the Aroma Composition of the Musts of Vitis Vinifera\nL. Cv. Muscat of Bornova and Narince Grown in Turkey","volume":"81","author":"Selli","year":"2003","journal-title":"Food Chem."},{"issue":"2","key":"2026101408085799000_cit64","doi-asserted-by":"publisher","first-page":"631","DOI":"10.1016\/j.foodchem.2006.08.033","article-title":"Aroma Potential of Albillo\nWines and Effect of Skin-Contact Treatment","volume":"103","author":"Palomo","year":"2007","journal-title":"Food Chem."},{"key":"2026101408085799000_cit65","doi-asserted-by":"publisher","first-page":"25","DOI":"10.1016\/j.foodchem.2017.03.166","article-title":"Evolution\nof Free and Bound Volatile\nAroma Compounds and Phenols during Fermentation of Muscat Blanc Grape\nJuice with and without Skins","volume":"232","author":"Lukic\u0301","year":"2017","journal-title":"Food Chem."},{"key":"2026101408085799000_cit66","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2019.103735","article-title":"Impact of\nMatrix Variables and Expertise\nof Panelists on Sensory Thresholds of 1,1,6-Trimethyl-1,2-Dihydronaphthalene\nKnown as Petrol off-Flavor Compound in Riesling Wines","volume":"78","author":"Ziegler","year":"2019","journal-title":"Food Qual. Prefer."},{"issue":"9","key":"2026101408085799000_cit67","doi-asserted-by":"publisher","first-page":"3021","DOI":"10.1016\/S0031-9422(00)98244-X","article-title":"A C13-Norisoprenoid\nGentiobioside\nfrom Quince Fruit","volume":"30","author":"Winterhalter","year":"1991","journal-title":"Phytochemistry"},{"key":"2026101408085799000_cit68","first-page":"125","article-title":"TDN\nand \u03b2-Damascenone: Two Important Carotenoid Metabolites in Wine","volume-title":"ACS Symposium Series","author":"Winterhalter","year":"2013"},{"issue":"10","key":"2026101408085799000_cit69","doi-asserted-by":"publisher","first-page":"4103","DOI":"10.1021\/jf070120r","article-title":"Which Impact\nfor \u03b2-Damascenone on Red Wines Aroma?","volume":"55","author":"Pineau","year":"2007","journal-title":"J. Agric. Food Chem."},{"issue":"9","key":"2026101408085799000_cit70","doi-asserted-by":"publisher","first-page":"1801","DOI":"10.1111\/j.1365-2621.2011.02679.x","article-title":"The Influence of Skin Contact during\nAlcoholic Fermentation\non the Aroma Composition of Ribolla Gialla and Malvasia Istriana Vitis\nVinifera (L.) Grape Wines","volume":"46","author":"Bavc\u030car","year":"2011","journal-title":"Int. J. Food Sci.\nTechnol."},{"issue":"5","key":"2026101408085799000_cit71","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation11050250","article-title":"The Effect of Skin\nContact, \u03b2-Lyase and Fermentation Gradient Temperature on Fermentation\nEsters and Free Volatile Thiols in Oregon Chardonnay Wine","volume":"11","author":"Iobbi","year":"2025","journal-title":"Fermentation"},{"issue":"2","key":"2026101408085799000_cit72","doi-asserted-by":"publisher","first-page":"139","DOI":"10.1111\/j.1755-0238.2005.tb00285.x","article-title":"Yeast and\nBacterial Modulation of Wine Aroma and Flavour","volume":"11","author":"Swiegers","year":"2005","journal-title":"Aust. J. Grape Wine Res."},{"key":"2026101408085799000_cit73","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1007\/978-0-387-74118-5_17","article-title":"Yeasts and\nWine Flavour","volume-title":"Wine Chemistry and Biochemistry","author":"Ugliano","year":"2009"},{"issue":"3","key":"2026101408085799000_cit74","doi-asserted-by":"publisher","first-page":"242","DOI":"10.1111\/j.1755-0238.2005.tb00028.x","article-title":"Implications of\nNitrogen Nutrition for Grapes, Fermentation\nand Wine","volume":"11","author":"Bell","year":"2005","journal-title":"Aust. J. Grape Wine Res."},{"issue":"2","key":"2026101408085799000_cit75","doi-asserted-by":"publisher","first-page":"217","DOI":"10.1016\/S0740-0020(02)00101-6","article-title":"Formation of Ethyl\nAcetate and Isoamyl Acetate by Various Species of Wine Yeasts","volume":"20","author":"Plata","year":"2003","journal-title":"Food Microbiol."},{"issue":"2","key":"2026101408085799000_cit76","doi-asserted-by":"publisher","first-page":"277","DOI":"10.1007\/s11274-014-1774-1","article-title":"Contribution\nto the Aroma of White Wines by Controlled Torulaspora Delbrueckii\nCultures in Association with Saccharomyces Cerevisiae","volume":"31","author":"Azzolini","year":"2015","journal-title":"World J. Microbiol. Biotechnol."},{"key":"2026101408085799000_cit77","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2023.105328","article-title":"Effects of Torulaspora\nDelbrueckii on Physicochemical Properties and Volatile Flavor Compounds\nof Navel Orange Wine","volume":"121","author":"Liu","year":"2023","journal-title":"J. Food Compos. Anal."},{"issue":"6","key":"2026101408085799000_cit78","doi-asserted-by":"publisher","first-page":"373","DOI":"10.1002\/(SICI)1099-1026(199711\/12)12:63.0.CO;2-Y","article-title":"Identification\nof 4-Mercapto-4-Methylpentan-2-One from\nthe Box Tree (Buxus sempervirens L.)\nand Broom (Sarothamnus scoparius (L.)\nKoch)","volume":"12","author":"Tominaga","year":"1997","journal-title":"Flavour Fragr. J."},{"issue":"10","key":"2026101408085799000_cit79","doi-asserted-by":"publisher","first-page":"1554","DOI":"10.1002\/cbdv.201400027","article-title":"From Cats and Blackcurrants:\nStructure and Dynamics of the Sulfur-Containing\nCassis Odorant Cat Ketone","volume":"11","author":"Mouhib","year":"2014","journal-title":"Chem. Biodivers."},{"issue":"1","key":"2026101408085799000_cit80","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2023.e12862","article-title":"Revealing the Sensory Impact of Different Levels and\nCombinations of Esters and Volatile Thiols in Chardonnay Wines","volume":"9","author":"Iobbi","year":"2023","journal-title":"Heliyon"}],"container-title":["Journal of Agricultural\nand Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/acs.jafc.6c04390","content-type":"application\/pdf","content-version":"vor","intended-application":"unspecified"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/74\/40\/31771\/68563744\/acs.jafc.6c04390.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/74\/40\/31771\/68563744\/acs.jafc.6c04390.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T12:29:49Z","timestamp":1791980989000},"score":1,"resource":{"primary":{"URL":"https:\/\/pubs.acs.org\/jafcau\/article\/74\/40\/31771\/5433263\/Contribution-of-Skin-Contact-and-Yeast-Selection"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,19]]},"references-count":80,"journal-issue":{"issue":"40","published-online":{"date-parts":[[2026,9,19]]},"published-print":{"date-parts":[[2026,10,14]]}},"URL":"https:\/\/doi.org\/10.1021\/acs.jafc.6c04390","relation":{},"ISSN":["0021-8561","1520-5118"],"issn-type":[{"value":"0021-8561","type":"print"},{"value":"1520-5118","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,19]]}}}