Flavour Volatiles of Wine

• Eará dahkkit: Mattivi, Fulvio (Doaimmaheaddji), Bordiga, Matteo (Doaimmaheaddji)
• Materiálatiipa: Elektrovnnalaš Girjji oassi
• Giella: eaŋgalasgiella
• Almmustuhtton: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Fáttát: Research & information: general; white wines; color; phenolic composition; volatile aroma compounds; odor activity values; sensory profile; two-dimensional gas chromatography; one-dimensional; wine; multivariate analysis; cultivar; Croatia; bee pollen; volatile compounds; fermentative activator; odorant activity value; alcoholic fermentation; red wines; microwave maceration; red wine; aroma; flavor; aroma origin; fortified wines; enology; vinification process; aging; odor descriptors; Madeira wines; grape withering; yeast selection; terroir; spontaneous fermentation; Amarone della Valpolicella; ethyl acetate; n/a
• Liŋkkat: DOAB: download the publication; DOAB: description of the publication

The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors. Compounds show synergistic (one compound enhances the perception of another) and antagonistic (one compound suppresses the perception of another) interac...