Flavour Volatiles of Wine

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...

Full description

Bibliographic Details
Format:	eBook
Language:	English
Published:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:	Research & information: general aging alcoholic fermentation Amarone della Valpolicella aroma aroma origin bee pollen color Croatia cultivar enology ethyl acetate fermentative activator flavor fortified wines grape withering Madeira wines microwave maceration multivariate analysis n/a odor activity values odor descriptors odorant activity value one-dimensional phenolic composition red wine red wines sensory profile spontaneous fermentation terroir two-dimensional gas chromatography vinification process volatile aroma compounds volatile compounds white wines wine yeast selection
Online Access:	Open Access: DOAB: description of the publication Open Access: DOAB, download the publication

Similar Items

Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations
by: Davide Slaghenaufi, et al.
Published: (2021-03-01)

Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations
by: Davide Slaghenaufi, et al.
Published: (2021-03-01)

Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red Wines
by: Raquel Muñoz García, et al.
Published: (2021-05-01)

Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies
by: Ana Naranjo, et al.
Published: (2021-02-01)

The Flavor Chemistry of Fortified Wines—A Comprehensive Approach
by: Teresa Abreu, et al.
Published: (2021-05-01)

Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of <em>Vitis vinifera</em> Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén
by: José Pérez-Navarro, et al.
Published: (2020-09-01)

A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators
by: Antonio Amores-Arrocha, et al.
Published: (2021-05-01)

Changes in Wine Aroma Composition According to Botrytized Berry Percentage: A Preliminary Study on Amarone Wine
by: Bruno Fedrizzi, et al.
Published: (2011-01-01)

Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine
by: Shao-Yang Wang, et al.
Published: (2016-12-01)

Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference
by: Malherbe, Sulette
Published: (2011)

Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration
by: Fátima Aragón-García, et al.
Published: (2021-06-01)

Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles
by: Hodson, Emily
Published: (2011)

Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines
by: Rodrigo Oliver Simancas, et al.
Published: (2021-02-01)

The influence of the yeast on aromatic profile of the wine.
by: Katarína FURDÍKOVÁ, et al.
Published: (2007-07-01)

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma
by: Hall, Harper L.
Published: (2012)

Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels
by: Nikolina Jedrejčić, et al.
Published: (2015-01-01)

Is Sotolon Relevant to the Aroma of Madeira Wine Blends?
by: João M. Gaspar, et al.
Published: (2019-11-01)

Compostos voláteis em vinhos Chardonnay (Vitis vinifera L.) produzidos em diferentes regiões brasileiras
by: Sartor, Sabrina de Bona, 1982-
Published: (2014)

Stress, fermentation performance and aroma production by yeast
by: Fairbairn, Samantha
Published: (2012)

The effect of wine matrix on the analysis of volatile sulfur compounds by solid-phase microextraction-GC-PFPD
by: Davis, Peter M. (Peter Mathew)
Published: (2012)

The evaluation of β-glucosidase activity produced by wine-isolated yeasts
by: Potgieter, Nydia, 1977-
Published: (2012)

Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids
by: GAMERO LLUNA, AMPARO
Published: (2011)

Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine
by: Yan Zhao, et al.
Published: (2021-05-01)

Health Benefits and Quality of Texas Red Wines
by: Angel Morales, Gabriela Del Carmen
Published: (2012)

The influence of different barrels and oak derived products on the colour evolution and quality of red wines
by: Fourie, Benjamin A.
Published: (2012)

New Isolated Autochthonous Strains of S. cerevisiae for Fermentation of Two Grape Varieties Grown in Poland
by: Bartosiak, E., et al.
Published: (2022)

The Effects of Hyperoxidation and Storage Temperatures on the Flavor Profile and Sensory Quality of Riesling Wine
by: Robbins, Lisa R.
Published: (2017)

Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene
by: Van Wyk, Herine
Published: (2009)

Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime
by: Katrin Matti, et al.
Published: (2020-01-01)

Volatile profiles of tomato wine before and after ageing
by: John Owusu, et al.
Published: (2014-06-01)

INFLUENCE OF MACERATION DURATION ON VIORICA WINES QUALITY
by: Vladei, Natalia
Published: (2020-03-01)

The impact of nutrients on aroma and flavour production during wine fermentation
by: Smit, Anita Yolandi
Published: (2013)

Enhanced 3-sulfanylhexan-1-ol production in sequential mixed fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae reveals a situation of synergistic interaction between two industrial strains
by: Philippe eRenault, et al.
Published: (2016-03-01)

Applications of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry (SPME-GC/MS) in the Study of Grape and Wine Volatile Compounds
by: Annarita Panighel, et al.
Published: (2014-12-01)

Chapter Management of Wine Aroma Compounds: Principal Basis and Future Perspectives
by: G. Pereira, Antia
Published: (2020)

Chapter Management of Wine Aroma Compounds: Principal Basis and Future Perspectives
Published: (2020)

Effects of Traditional and Modern Post-Harvest Withering Processes on the Composition of the <i>Vitis v.</i> Corvina Grape and the Sensory Profile of Amarone Wines
by: Diego Tomasi, et al.
Published: (2021-08-01)

Preliminary Results on Aroma Compounds Recovery from Wine Lees
by: Mariana Popescu, et al.
Published: (2019-10-01)

Study on the quality of wines produced from ‘Syrah’ and ‘Tempranillo’ cultivars planted in two microregions in Southern Bulgaria
by: Angelov Lyudmil, et al.
Published: (2011-01-01)

Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines
by: Sílvia Petronilho, et al.
Published: (2020-01-01)