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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Format:	Buch
Sprache:	eng
Schlagworte:	1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) 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 thema EDItEUR time-intensity Tintilla de Rota vinegar volatile composition volatile compounds warm climate white wine wine wine aroma wine secondary aroma wines wood chips
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