RT Journal Article
T1 Effects on varietal aromas during wine making: a reviewof the impact of varietal aromas on the flavor of wine
A1 Ruiz Ruiz, Javier
A1 Kiene, Florian
A1 Belda, Ignacio
A1 Fracassetti, Daniela
A1 Marquina Díaz, Domingo
A1 Navascués, Eva
A1 Calderón, Fernando
A1 Benito, Angel
A1 Rauhut, Doris
A1 Santos de la Sen, Antonio
A1 Benito, Santiago
AB Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding varietal aroma compounds, which are among the compounds that are the greatest contributors to the overall aroma. These aroma compounds are found in grapes in the form of nonodorant precursors that, due to the metabolic activity of yeasts during fermentation, are transformed to aromas that are of great relevance in the sensory perception of wines. Due to the multiple interactions of varietal aromas with other types of aromas and other nonodorant components of the complex wine matrix, knowledge regarding the varietal aroma composition alone cannot adequately explain the contribution of these compounds to the overall wine flavor. These interactions and the associated effects on aroma volatility are currently being investigated. This review also provides an overview of recent developments in analytical techniques for varietal aroma identification, including methods used to identify the precursor compounds of varietal aromas, which are the greatest contributors to the overall aroma after the aforementioned yeast-mediated odor release.
PB Springer
SN 0175-7598, ESSN: 1432-0614
YR 2019
FD 2019-08-03
LK https://hdl.handle.net/20.500.14352/13659
UL https://hdl.handle.net/20.500.14352/13659
LA eng
NO Ministerio de Economía y Competitividad (MINECO)
DS Docta Complutense
RD 7 abr 2025