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Beverages 2015, 1(4), 292-310; doi:10.3390/beverages1040292

From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine

Agrarian Higher School, Polytechnic Institute of Viseu (CI & DETS), Estrada de Nelas, Quinta da Alagoa, Ranhados, Viseu 3500-606, Portugal
CQ-VR, Chemistry Research Centre, School of Life Sciences and Environment, Department of Biology and Environment, Universidade de Trás-os-Montes e Alto Douro, Edifício de Enologia, Apartado 1013, Vila Real 5001-801, Portugal
Author to whom correspondence should be addressed.
Academic Editor: Lorenzo Stafford
Received: 30 August 2015 / Revised: 19 October 2015 / Accepted: 23 October 2015 / Published: 2 November 2015
(This article belongs to the Special Issue Alcohol Perception and Consumption)
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The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics depends on the content and composition of several different groups of compounds from grapes. One of these groups of compounds are sugars and consequently the alcohol content quantified in wines after alcoholic fermentation. During grape berry ripening, sucrose transported from the leaves is accumulated in the berry vacuoles as glucose and fructose. The wine alcohol content continues to be a challenge in oenology, as it is also the study of the role of chemosensory factors in alcohol intake and consumer preferences. Several technical and scientific advances have occurred in recent years, such as identification of receptors and other important molecules involved in the transduction mechanisms of flavor. In addition, consumers know that wines with high alcohol content can causes a gustatory disequilibrium affecting wine sensory perceptions leading to unbalanced wines. Hence, the object of this review is to enhance the knowledge on wine grape sugar composition, the alcohol perception on a sensorial level, as well as several technological practices that can be applied to reduce the wine alcohol content. View Full-Text
Keywords: alcohol content; alcohol reduction technologies; grapes; sensory perception; sugar accumulation; wine alcohol content; alcohol reduction technologies; grapes; sensory perception; sugar accumulation; wine

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Jordão, A.M.; Vilela, A.; Cosme, F. From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine. Beverages 2015, 1, 292-310.

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