Wine Aromas

• Andere auteurs: Tian, Bin (Redacteur), Zhan, Jicheng (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Onderwerpen: Research & information: general; Biology, life sciences; Technology, engineering, agriculture; marselan wine; aroma compounds; indigenous yeast strains; Saccharomyces; non-Saccharomyces; icewine; Vidal; yeast; sensory analysis; amino acid; fruity ester; wine aroma; nitrogen management; Pearson correlation analysis; carbon metabolism; Vitis davidii Foёx; spend coffee grounds; fermentation; sensory property; volatile profile; yeast protein hydrolysate; nitrogen supplementation; volatile compounds; wine higher alcohols; wine esters; monoterpenes; triangle test; check-all-that-apply; correspondence analysis; Cochran's Q-test; nutrients; central composite design; Saccharomyces cerevisiae; wine; strain effect; aromas; non-Saccharomyces yeasts; ethanol tolerance; ultraviolet irradiation; diethyl sulfate mutagenesis; vineyard mechanization; phenolics; sensory properties; anthocyanins; bentonite; cold soaking; colour; pathogenesis-related proteins; Pinot noir; tannin; antioxidants; glutathione; glutathione-enriched inactivated dry yeasts; methoxypyrazines; oxidation; Sauvignon Blanc; thiols; aroma profile; grape pomace; model juice
• Online toegang: DOAB: download the publication; DOAB: description of the publication

Samenvatting

Wine has a complex matrix with many volatile compounds present, which evolves over time. These volatile compounds are important to wine quality as they contribute to the aroma and varietal characteristics of wine. Recent development in the analysis of volatile compounds in wine has greatly improved our understanding of the complexity of wine aroma. Analytical methods used for wine aroma fingerprinting have shown potential in determining the origin and quality of wine. Thus, research on volatile compounds responsible for wine aroma and their correlation with wine provenance and wine quality have increasingly attracted great interest from researchers and winegrowers. This Special Issue presents the latest research regarding wine aroma compounds, including, but not limited to, the topics on the characterization of aroma compounds in grapes and wine, factors influencing the production of aroma compounds in wine during fermentation and maturation, and analytical methods for wine aroma analysis.

Fysieke beschrijving

1 electronic resource (194 p.)

ISBN

books978-3-0365-9558-0
9783036595597
9783036595580

Toegang

Open Access