Wine Aromas

• Format: eBook
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Subjects: amino acid; anthocyanins; antioxidants; aroma compounds; aroma profile; aromas; bentonite; Biology, life sciences; carbon metabolism; central composite design; check-all-that-apply; Cochran’s Q-test; cold soaking; colour; correspondence analysis; diethyl sulfate mutagenesis; ethanol tolerance; fermentation; fruity ester; glutathione; glutathione-enriched inactivated dry yeasts; grape pomace; icewine; indigenous yeast strains; marselan wine; Mathematics and Science; methoxypyrazines; model juice; monoterpenes; nitrogen management; nitrogen supplementation; non-Saccharomyces; non-Saccharomyces yeasts; nutrients; oxidation; pathogenesis-related proteins; Pearson correlation analysis; phenolics; Pinot noir; Reference, Information and Interdisciplinary subjects; Research and information: general; Saccharomyces; Saccharomyces cerevisiae; Sauvignon Blanc; sensory analysis; sensory properties; sensory property; spend coffee grounds; strain effect; tannin; Technology, Engineering, Agriculture, Industrial processes; thiols; triangle test; ultraviolet irradiation; Vidal; vineyard mechanization; Vitis davidii Foёx; volatile compounds; volatile profile; wine; wine aroma; wine esters; wine higher alcohols; yeast; yeast protein hydrolysate
• ISBN: 9783036595597; 3036595589; 9783036595580; 3036595597
• DOI: 10.3390/books978-3-0365-9558-0

Wine has a complex matrix with many volatile compounds present, which evolves over time. These volatile compounds are important to wine quality as they contribute to the aroma and varietal characteristics of wine. Recent development in the analysis of volatile compounds in wine has greatly improved our understanding of the complexity of wine aroma. Analytical methods used for wine aroma fingerprinting have shown potential in determining the origin and quality of wine. Thus, research on volatile compounds responsible for wine aroma and their correlation with wine provenance and wine quality have increasingly attracted great interest from researchers and winegrowers. This Special Issue presents the latest research regarding wine aroma compounds, including, but not limited to, the topics on the characterization of aroma compounds in grapes and wine, factors influencing the production of aroma compounds in wine during fermentation and maturation, and analytical methods for wine aroma analysis.