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Wine Aromas

dc.contributor.editorTian, Bin
dc.contributor.editorZhan, Jicheng
dc.date.accessioned2024-01-08T14:54:08Z
dc.date.available2024-01-08T14:54:08Z
dc.date.issued2023
dc.identifierONIX_20240108_9783036595597_110
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/132451
dc.description.abstractWine has a complex matrix with many volatile compounds present, which evolves over time. These volatile compounds are important to wine quality as they contribute to the aroma and varietal characteristics of wine. Recent development in the analysis of volatile compounds in wine has greatly improved our understanding of the complexity of wine aroma. Analytical methods used for wine aroma fingerprinting have shown potential in determining the origin and quality of wine. Thus, research on volatile compounds responsible for wine aroma and their correlation with wine provenance and wine quality have increasingly attracted great interest from researchers and winegrowers. This Special Issue presents the latest research regarding wine aroma compounds, including, but not limited to, the topics on the characterization of aroma compounds in grapes and wine, factors influencing the production of aroma compounds in wine during fermentation and maturation, and analytical methods for wine aroma analysis.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: generalen_US
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.classificationthema EDItEUR::T Technology, Engineering, Agriculture, Industrial processesen_US
dc.subject.othermarselan wine
dc.subject.otheraroma compounds
dc.subject.otherindigenous yeast strains
dc.subject.otherSaccharomyces
dc.subject.othernon-Saccharomyces
dc.subject.othericewine
dc.subject.otherVidal
dc.subject.otheryeast
dc.subject.othersensory analysis
dc.subject.otheramino acid
dc.subject.otherfruity ester
dc.subject.otherwine aroma
dc.subject.othernitrogen management
dc.subject.otherPearson correlation analysis
dc.subject.othercarbon metabolism
dc.subject.otherVitis davidii Foёx
dc.subject.otherspend coffee grounds
dc.subject.otherfermentation
dc.subject.othersensory property
dc.subject.othervolatile profile
dc.subject.otheryeast protein hydrolysate
dc.subject.othernitrogen supplementation
dc.subject.othervolatile compounds
dc.subject.otherwine higher alcohols
dc.subject.otherwine esters
dc.subject.othermonoterpenes
dc.subject.othertriangle test
dc.subject.othercheck-all-that-apply
dc.subject.othercorrespondence analysis
dc.subject.otherCochran’s Q-test
dc.subject.othernutrients
dc.subject.othercentral composite design
dc.subject.otherSaccharomyces cerevisiae
dc.subject.otherwine
dc.subject.otherstrain effect
dc.subject.otheraromas
dc.subject.othernon-Saccharomyces yeasts
dc.subject.otherethanol tolerance
dc.subject.otherultraviolet irradiation
dc.subject.otherdiethyl sulfate mutagenesis
dc.subject.othervineyard mechanization
dc.subject.otherphenolics
dc.subject.othersensory properties
dc.subject.otheranthocyanins
dc.subject.otherbentonite
dc.subject.othercold soaking
dc.subject.othercolour
dc.subject.otherpathogenesis-related proteins
dc.subject.otherPinot noir
dc.subject.othertannin
dc.subject.otherantioxidants
dc.subject.otherglutathione
dc.subject.otherglutathione-enriched inactivated dry yeasts
dc.subject.othermethoxypyrazines
dc.subject.otheroxidation
dc.subject.otherSauvignon Blanc
dc.subject.otherthiols
dc.subject.otheraroma profile
dc.subject.othergrape pomace
dc.subject.othermodel juice
dc.titleWine Aromas
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-9558-0
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036595597
oapen.relation.isbn9783036595580
oapen.pages194
oapen.place.publicationBasel


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