Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
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, alc...
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| description | 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. |
| doi_str_mv | 10.3390/books978-3-0365-1661-5 |
| format | Book |
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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.</description><identifier>ISBN: 3036516611</identifier><identifier>ISBN: 9783036516622</identifier><identifier>ISBN: 303651662X</identifier><identifier>ISBN: 9783036516615</identifier><identifier>DOI: 10.3390/books978-3-0365-1661-5</identifier><language>eng</language><publisher>Basel, Switzerland: MDPI - Multidisciplinary Digital Publishing Institute</publisher><subject>2-dihydronaphthalene (TDN) ; 6-Trimethyl-1 ; ageing ; alcoholic fermentation ; aroma ; aroma persistence ; bee pollen ; bentonite ; bottle aging ; brandy ; cherry ; chestnut ; chitosan ; climate chamber ; cryoextraction ; fermentation ; fermentative activator ; flavor profile ; foam properties ; foamability ; grapes ; HS-GC/MS ; in vitro release ; in vivo release ; in-mouth headspace sorptive extraction ; lactic acid bacteria ; n/a ; non-saccharomyces yeasts ; oak ; oral release ; phenolic compounds ; polyphenol-aroma interactions ; raisining ; red winemaking ; red wines ; Reference, Information and Interdisciplinary subjects ; Research and information: general ; retronasal aroma ; saliva ; sensory ; sensory analysis ; sensory evaluation ; sensory profile ; sensory threshold ; serving temperature ; Sherry ; sparkling wine ; sparkling wines ; strain variability ; sweet wine ; tannins ; time-intensity ; Tintilla de Rota ; vinegar ; volatile composition ; volatile compounds ; warm climate ; white wine ; wine ; wine aroma ; wine secondary aroma ; wines ; wood chips</subject><creationdate>2021</creationdate><tpages>201</tpages><format>201</format><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>306,778,782,784,27912,55297</link.rule.ids></links><search><contributor>Castro-Mejías, Remedios</contributor><contributor>Durán-Guerrero, Enrique</contributor><title>Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products</title><description>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.</description><subject>2-dihydronaphthalene (TDN)</subject><subject>6-Trimethyl-1</subject><subject>ageing</subject><subject>alcoholic fermentation</subject><subject>aroma</subject><subject>aroma persistence</subject><subject>bee pollen</subject><subject>bentonite</subject><subject>bottle aging</subject><subject>brandy</subject><subject>cherry</subject><subject>chestnut</subject><subject>chitosan</subject><subject>climate chamber</subject><subject>cryoextraction</subject><subject>fermentation</subject><subject>fermentative activator</subject><subject>flavor profile</subject><subject>foam properties</subject><subject>foamability</subject><subject>grapes</subject><subject>HS-GC/MS</subject><subject>in vitro release</subject><subject>in vivo release</subject><subject>in-mouth headspace sorptive extraction</subject><subject>lactic acid bacteria</subject><subject>n/a</subject><subject>non-saccharomyces yeasts</subject><subject>oak</subject><subject>oral release</subject><subject>phenolic compounds</subject><subject>polyphenol-aroma interactions</subject><subject>raisining</subject><subject>red winemaking</subject><subject>red wines</subject><subject>Reference, Information and Interdisciplinary subjects</subject><subject>Research and information: general</subject><subject>retronasal aroma</subject><subject>saliva</subject><subject>sensory</subject><subject>sensory analysis</subject><subject>sensory evaluation</subject><subject>sensory profile</subject><subject>sensory threshold</subject><subject>serving temperature</subject><subject>Sherry</subject><subject>sparkling wine</subject><subject>sparkling wines</subject><subject>strain variability</subject><subject>sweet wine</subject><subject>tannins</subject><subject>time-intensity</subject><subject>Tintilla de Rota</subject><subject>vinegar</subject><subject>volatile composition</subject><subject>volatile compounds</subject><subject>warm climate</subject><subject>white wine</subject><subject>wine</subject><subject>wine aroma</subject><subject>wine secondary aroma</subject><subject>wines</subject><subject>wood chips</subject><isbn>3036516611</isbn><isbn>9783036516622</isbn><isbn>303651662X</isbn><isbn>9783036516615</isbn><fulltext>true</fulltext><rsrctype>book</rsrctype><creationdate>2021</creationdate><recordtype>book</recordtype><sourceid>V1H</sourceid><recordid>eNotT9tKxDAUDIigrvsFguQDjCY95tLHUnUVFvXBy-Ny0pxqtZssjbvg39uqLzPMMAwzjJ0qeQ5Qyguf0mcurRMgJBgtlDFK6D12BJOclDpg85w_pJRFqQpn4ZAt7tOOel5F7L9zl3mKvBrSGnmd1pu0jWG0Wv7aRTrjLyO-4cAxBn5FQ7ejwB-HFLbNVz5m-y32meb_PGPPN9dP9a1YPizu6mop3gvnQGhvtKUWvDWqDRYNWXI4jpFeYuHAawmWyobaQHQpnXHKNNrjFHINepixk7_ehBuKq5Dw9_bKGlNI-AGG6EwB</recordid><startdate>2021</startdate><enddate>2021</enddate><general>MDPI - Multidisciplinary Digital Publishing Institute</general><scope>V1H</scope></search><sort><creationdate>2021</creationdate><title>Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products</title></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-h2883-5b657ef3b761fd7a6e7e8a9120b0a283b5037e9cefdee4086816c5bae8a98cab3</frbrgroupid><rsrctype>books</rsrctype><prefilter>books</prefilter><language>eng</language><creationdate>2021</creationdate><topic>2-dihydronaphthalene (TDN)</topic><topic>6-Trimethyl-1</topic><topic>ageing</topic><topic>alcoholic fermentation</topic><topic>aroma</topic><topic>aroma persistence</topic><topic>bee pollen</topic><topic>bentonite</topic><topic>bottle aging</topic><topic>brandy</topic><topic>cherry</topic><topic>chestnut</topic><topic>chitosan</topic><topic>climate chamber</topic><topic>cryoextraction</topic><topic>fermentation</topic><topic>fermentative activator</topic><topic>flavor profile</topic><topic>foam properties</topic><topic>foamability</topic><topic>grapes</topic><topic>HS-GC/MS</topic><topic>in vitro release</topic><topic>in vivo release</topic><topic>in-mouth headspace sorptive extraction</topic><topic>lactic acid bacteria</topic><topic>n/a</topic><topic>non-saccharomyces yeasts</topic><topic>oak</topic><topic>oral release</topic><topic>phenolic compounds</topic><topic>polyphenol-aroma interactions</topic><topic>raisining</topic><topic>red winemaking</topic><topic>red wines</topic><topic>Reference, Information and Interdisciplinary subjects</topic><topic>Research and information: general</topic><topic>retronasal aroma</topic><topic>saliva</topic><topic>sensory</topic><topic>sensory analysis</topic><topic>sensory evaluation</topic><topic>sensory profile</topic><topic>sensory threshold</topic><topic>serving temperature</topic><topic>Sherry</topic><topic>sparkling wine</topic><topic>sparkling wines</topic><topic>strain variability</topic><topic>sweet wine</topic><topic>tannins</topic><topic>time-intensity</topic><topic>Tintilla de Rota</topic><topic>vinegar</topic><topic>volatile composition</topic><topic>volatile compounds</topic><topic>warm climate</topic><topic>white wine</topic><topic>wine</topic><topic>wine aroma</topic><topic>wine secondary aroma</topic><topic>wines</topic><topic>wood chips</topic><toplevel>online_resources</toplevel><collection>DOAB: Directory of Open Access Books</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Castro-Mejías, Remedios</au><au>Durán-Guerrero, Enrique</au><format>book</format><genre>book</genre><ristype>BOOK</ristype><btitle>Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products</btitle><date>2021</date><risdate>2021</risdate><isbn>3036516611</isbn><isbn>9783036516622</isbn><isbn>303651662X</isbn><isbn>9783036516615</isbn><abstract>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.</abstract><cop>Basel, Switzerland</cop><pub>MDPI - Multidisciplinary Digital Publishing Institute</pub><doi>10.3390/books978-3-0365-1661-5</doi><tpages>201</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | 2-dihydronaphthalene (TDN) 6-Trimethyl-1 ageing alcoholic fermentation aroma aroma persistence bee pollen bentonite bottle aging brandy cherry chestnut chitosan climate chamber cryoextraction fermentation fermentative activator flavor profile foam properties foamability grapes HS-GC/MS in vitro release in vivo release in-mouth headspace sorptive extraction lactic acid bacteria n/a non-saccharomyces yeasts oak oral release phenolic compounds polyphenol-aroma interactions raisining red winemaking red wines Reference, Information and Interdisciplinary subjects Research and information: general retronasal aroma saliva sensory sensory analysis sensory evaluation sensory profile sensory threshold serving temperature Sherry sparkling wine sparkling wines strain variability sweet wine tannins time-intensity Tintilla de Rota vinegar volatile composition volatile compounds warm climate white wine wine wine aroma wine secondary aroma wines wood chips |
| title | Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products |
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