Flavour Volatiles of Wine
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...
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| Format: | Online |
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| Langue: | anglais |
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MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Sujets: | |
| Accès en ligne: | ONIX_20220224_9783036529738_94 |
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| _version_ | 1869528905506881536 |
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| collection | Directory of Open Access Books |
| description | 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) interactions. The chemical profile of a wine is derived from the entire process, starting from the grapes and continuing through to bottled ageing. At the moment, wine makers are limited as to the range of yeasts that are able to impart some specific aromatic characteristic to a wine, and research focuses on issues such as adjusting the levels of flavour and aroma compounds, in particular esters and alcohols, producing enzymes that will release additional volatile compounds from the grapes, and reducing the amount of alcohol to levels that allow a better perception and release of aroma and flavour compounds. New yeast strains are continuously being developed using traditional breeding techniques, leading to different flavour and aroma profiles in wine. The potential flavour volatiles of wine include, but are not limited, to the following: i) varietal; ii) pre-fermentative volatiles formed by the yeast during fermentation; iii) formed by the yeast directly related to alcoholic fermentation; iv) related to amino acid metabolism; v) formed during malolactic fermentation; vi) formed during ageing (reductive and oxidative pathway) and maturation. This Special Issue, “Flavour Volatiles of Wine”, aims to reach a mechanistic understanding of these pathways, with a focus on the reactions involved in the formation or degradation of key wine odorants, and of the technological factors involved during the winemaking process. It consists of six peer-reviewed papers that cover novel aspects of volatile compounds research in the wine sector. |
| format | Online |
| id | doab-20.500.12854ir-78796 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-787962024-03-27T16:34:44Z Flavour Volatiles of Wine Mattivi, Fulvio Bordiga, Matteo 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general 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) interactions. The chemical profile of a wine is derived from the entire process, starting from the grapes and continuing through to bottled ageing. At the moment, wine makers are limited as to the range of yeasts that are able to impart some specific aromatic characteristic to a wine, and research focuses on issues such as adjusting the levels of flavour and aroma compounds, in particular esters and alcohols, producing enzymes that will release additional volatile compounds from the grapes, and reducing the amount of alcohol to levels that allow a better perception and release of aroma and flavour compounds. New yeast strains are continuously being developed using traditional breeding techniques, leading to different flavour and aroma profiles in wine. The potential flavour volatiles of wine include, but are not limited, to the following: i) varietal; ii) pre-fermentative volatiles formed by the yeast during fermentation; iii) formed by the yeast directly related to alcoholic fermentation; iv) related to amino acid metabolism; v) formed during malolactic fermentation; vi) formed during ageing (reductive and oxidative pathway) and maturation. This Special Issue, “Flavour Volatiles of Wine”, aims to reach a mechanistic understanding of these pathways, with a focus on the reactions involved in the formation or degradation of key wine odorants, and of the technological factors involved during the winemaking process. It consists of six peer-reviewed papers that cover novel aspects of volatile compounds research in the wine sector. 2022-02-24T10:36:48Z 2022-02-24T10:36:48Z 2022 book ONIX_20220224_9783036529738_94 9783036529738 9783036529721 https://directory.doabooks.org/handle/20.500.12854/78796 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4891 https://mdpi.com/books/pdfview/book/4891 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-2973-8 10.3390/books978-3-0365-2973-8 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036529738 9783036529721 142 Basel open access |
| spellingShingle | 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general Flavour Volatiles of Wine |
| title | Flavour Volatiles of Wine |
| title_full | Flavour Volatiles of Wine |
| title_fullStr | Flavour Volatiles of Wine |
| title_full_unstemmed | Flavour Volatiles of Wine |
| title_short | Flavour Volatiles of Wine |
| title_sort | flavour volatiles of wine |
| topic | 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| topic_facet | 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 thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| url | ONIX_20220224_9783036529738_94 |