Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products

Edited by
July 2021
220 pages
  • ISBN978-3-0365-1662-2 (Hardback)
  • ISBN978-3-0365-1661-5 (PDF)

This book is a reprint of the Special Issue Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products that was published in

Biology & Life Sciences
Chemistry & Materials Science
Public Health & Healthcare

Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products’ aromas.

  • Hardback
© 2022 by the authors; CC BY-NC-ND license
sensory analysis; sweet wine; raisining; climate chamber; 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN); wine; sensory threshold; serving temperature; bee pollen; Tintilla de Rota; alcoholic fermentation; warm climate; volatile compounds; sensory profile; fermentative activator; red winemaking; red wines; chitosan; sparkling wine; foamability; sensory; bottle aging; flavor profile; sensory evaluation; volatile composition; white wine; grapes; wines; cryoextraction; volatile compounds; oak; cherry; chestnut; wood chips; phenolic compounds; aroma; ageing; wine secondary aroma; fermentation; non-saccharomyces yeasts; lactic acid bacteria; volatile compounds; strain variability; wine; tannins; volatile compounds; polyphenol-aroma interactions; saliva; in vitro release; in vivo release; retronasal aroma; time-intensity; HS-GC/MS; sparkling wines; bentonite; volatile compounds; foam properties; sensory analysis; wine aroma; oral release; aroma persistence; in-mouth headspace sorptive extraction; Sherry; wine; vinegar; brandy; aroma; n/a