Химия ароматов вина
DOI:
https://doi.org/10.15673/2073-8684.30/2015.38426Schlagworte:
аромат, букет, терпены, норизопреноиды, эфиры, фенилпропаноиды, метоксипиразиныAbstract
В статье рассмотрены различные классы химических соединений винограда и вина, их химические и биохимические превращения, которые влияют на формирование аромата и букета вина.
Происхождение аромата и букета вина представляет большой интерес в течение последнего столетия, в связи с достижениями современных аналитических, сенсорных методов, многомерных статистических сравнений. В аромате вина заключается фактически 90 % всей информации о напитке. В мировой энологической и научно-исследовательской практике разработаны методические подходы к сенсорной оценке аромата/букета виноматериалов и вин, которые позволяют в числовом выражении отразить его особенности по интенсивности отдельных оттенков. Однако субъективность органолептического метода не позволяет использовать его как основной. Сочетание аналитических и сенсорных методик является особенно важным в решении влияния взаимодействий ароматических соединений с нелетучими соединениями, а также с другими летучими соединения. Эти взаимодействия могут привести к изменениям ароматического профиля вина за счет улучшения восприятия и подавления отрицательных эффектов, а также благодаря физико-химическим воздействиям на летучесть и выделение ароматических соединений.
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