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Flavour Volatiles of Wine

The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors. Compounds show synergistic (one compound enhances the perception of another) and antagonistic (one compound suppresses the perception of another) interac...

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Format: Online
Language:English
Published: MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
white wines
color
phenolic composition
volatile aroma compounds
odor activity values
sensory profile
two-dimensional gas chromatography
one-dimensional
wine
multivariate analysis
cultivar
Croatia
bee pollen
volatile compounds
fermentative activator
odorant activity value
alcoholic fermentation
red wines
microwave maceration
red wine
aroma
flavor
aroma origin
fortified wines
enology
vinification process
aging
odor descriptors
Madeira wines
grape withering
yeast selection
terroir
spontaneous fermentation
Amarone della Valpolicella
ethyl acetate
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
Online Access:ONIX_20220224_9783036529738_94
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