Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alc...
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Castro-Mejías, Remedios edt Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 1 electronic resource (201 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products’ aromas. English Research & information: general bicssc sensory analysis sweet wine raisining climate chamber 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) wine sensory threshold serving temperature bee pollen Tintilla de Rota alcoholic fermentation warm climate volatile compounds sensory profile fermentative activator red winemaking red wines chitosan sparkling wine foamability sensory bottle aging flavor profile sensory evaluation volatile composition white wine grapes wines cryoextraction oak cherry chestnut wood chips phenolic compounds aroma ageing wine secondary aroma fermentation non-saccharomyces yeasts lactic acid bacteria strain variability tannins polyphenol-aroma interactions saliva in vitro release in vivo release retronasal aroma time-intensity HS-GC/MS sparkling wines bentonite foam properties wine aroma oral release aroma persistence in-mouth headspace sorptive extraction Sherry vinegar brandy 3-0365-1662-X 3-0365-1661-1 Durán-Guerrero, Enrique edt Castro-Mejías, Remedios oth Durán-Guerrero, Enrique oth |
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English |
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Durán-Guerrero, Enrique Castro-Mejías, Remedios Durán-Guerrero, Enrique |
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Durán-Guerrero, Enrique Castro-Mejías, Remedios Durán-Guerrero, Enrique |
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HerausgeberIn Sonstige Sonstige |
title |
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products |
spellingShingle |
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products |
title_full |
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products |
title_fullStr |
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products |
title_full_unstemmed |
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products |
title_auth |
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products |
title_new |
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products |
title_sort |
novel analysis on aroma compounds of wine, vinegar and derived products |
publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
publishDate |
2021 |
physical |
1 electronic resource (201 p.) |
isbn |
3-0365-1662-X 3-0365-1661-1 |
illustrated |
Not Illustrated |
work_keys_str_mv |
AT castromejiasremedios novelanalysisonaromacompoundsofwinevinegarandderivedproducts AT duranguerreroenrique novelanalysisonaromacompoundsofwinevinegarandderivedproducts |
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(CKB)5400000000042168 (oapen)https://directory.doabooks.org/handle/20.500.12854/76620 (EXLCZ)995400000000042168 |
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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products |
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