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

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...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2022
Soggetti:
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
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
Accesso online:ONIX_20220111_9783036516622_355
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ONIX_20220111_9783036516622_355

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