Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products

• Andere auteurs: Castro-Mejías, Remedios (Redacteur), Durán-Guerrero, Enrique (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Onderwerpen: Research & information: general; sensory analysis; sweet wine; raisining; climate chamber; 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN); wine; sensory threshold; serving temperature; bee pollen; Tintilla de Rota; alcoholic fermentation; warm climate; volatile compounds; sensory profile; fermentative activator; red winemaking; red wines; chitosan; sparkling wine; foamability; sensory; bottle aging; flavor profile; sensory evaluation; volatile composition; white wine; grapes; wines; cryoextraction; oak; cherry; chestnut; wood chips; phenolic compounds; aroma; ageing; wine secondary aroma; fermentation; non-saccharomyces yeasts; lactic acid bacteria; strain variability; tannins; polyphenol-aroma interactions; saliva; in vitro release; in vivo release; retronasal aroma; time-intensity; HS-GC/MS; sparkling wines; bentonite; foam properties; wine aroma; oral release; aroma persistence; in-mouth headspace sorptive extraction; Sherry; vinegar; brandy; n/a
• Online toegang: DOAB: download the publication; DOAB: description of the publication

Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alc...