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2017 | OriginalPaper | Buchkapitel

8. Wine

verfasst von : Philippe Darriet, Alexandre Pons

Erschienen in: Springer Handbook of Odor

Verlag: Springer International Publishing

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Abstract

Wine aroma is related to human cognition through multimodal stimuli, particularly in the case of volatile compounds detected by orthonasal and retronasal perception. In fine wines, aroma may be associated with associations of complexity, finesse, and elegance, sometimes attaining the level of uniqueness that makes them a source of a great pleasure. This chapter reviews the diversity of volatile components constituting wine aroma, including compounds originating from grapes, the metabolism of wine microorganisms during alcoholic and malolactic fermentations, implicating Saccharomyces cerevisiae and Oenococcus oeni, respectively, and oak barrels during wine aging. It will also address those associated with off-odors. The impact of all these compounds on wine aroma and quality is considered, including recently described perceptual interaction phenomena (i. e., masking, synergistic effects, and perceptual blend-ing) and the influence of nonvolatile compounds in the wine matrix on aroma perception.

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Titel: Wine
verfasst von: Philippe Darriet
Alexandre Pons
Verlag: Springer International Publishing
Buch: Springer Handbook of Odor
Print ISBN: 978-3-319-26930-6

Electronic ISBN: 978-3-319-26932-0

Copyright-Jahr: 2017
DOI: https://doi.org/10.1007/978-3-319-26932-0_8

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