The chemistry of wine aromas
DOI:
https://doi.org/10.15673/2073-8684.30/2015.38426Keywords:
aroma, bouquet, terpenes, norizoprenoidy, ethers, phenylpropanoids, methoxypyrazineAbstract
Wine flavor arises from a mixture of hundreds of chemical components interacting with our sense organs, producing neuronal stimulation, which is processed in the brain, with the result that we can easily identify the drink as a "wine". Wine flavor actually contains 90 % of all information about the drink. The world oenological and research practice has developed methodic approaches for sensory evaluation of flavor/bouquet of wine materials and wines which allow reflecting in a numerical value its features by the intensity of certain color tones. However, the subjectivity of organoleptic method does not allow using it as the main one. Only exact numerical values of mass concentrations of smelling substances form an aromatic profile of wine.
Chemical composition of the wine is formed from several sources; during grape fermentation flavor components pass into the wine, new compounds are formed during numerous processes. In this review, we will consider various classes of chemical compounds of grapes and wine, chemical and biochemical interactions that affect their formation and concentration.
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