Flavour Volatiles of Wine / / Fulvio Mattivi, Matteo Bordiga.
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...
Saved in:
VerfasserIn: | |
---|---|
TeilnehmendeR: | |
Place / Publishing House: | Basel : : MDPI - Multidisciplinary Digital Publishing Institute,, 2022. |
Year of Publication: | 2022 |
Language: | English |
Physical Description: | 1 online resource (142 pages) |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
993562118104498 |
---|---|
ctrlnum |
(CKB)4920000001372654 (NjHacI)994920000001372654 (EXLCZ)994920000001372654 |
collection |
bib_alma |
record_format |
marc |
spelling |
Mattivi, Fulvio, author. Flavour Volatiles of Wine / Fulvio Mattivi, Matteo Bordiga. Basel : MDPI - Multidisciplinary Digital Publishing Institute, 2022. 1 online resource (142 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Description based on: online resource; title from PDF information screen (MDPI, viewed February 17, 2023). 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) interactions. The chemical profile of a wine is derived from the entire process, starting from the grapes and continuing through to bottled ageing. At the moment, wine makers are limited as to the range of yeasts that are able to impart some specific aromatic characteristic to a wine, and research focuses on issues such as adjusting the levels of flavour and aroma compounds, in particular esters and alcohols, producing enzymes that will release additional volatile compounds from the grapes, and reducing the amount of alcohol to levels that allow a better perception and release of aroma and flavour compounds. New yeast strains are continuously being developed using traditional breeding techniques, leading to different flavour and aroma profiles in wine. The potential flavour volatiles of wine include, but are not limited, to the following: i. varietal; ii. pre-fermentative volatiles formed by the yeast during fermentation; iii. formed by the yeast directly related to alcoholic fermentation; iv. related to amino acid metabolism; v. formed during malolactic fermentation; vi. formed during ageing (reductive and oxidative pathway) and maturation. This Special Issue, "Flavour Volatiles of Wine", aims to reach a mechanistic understanding of these pathways, with a focus on the reactions involved in the formation or degradation of key wine odorants, and of the technological factors involved during the winemaking process. It consists of six peer-reviewed papers that cover novel aspects of volatile compounds research in the wine sector. Wine and wine making. 3-0365-2973-X Bordiga, Matteo, author. |
language |
English |
format |
eBook |
author |
Mattivi, Fulvio, Bordiga, Matteo, |
spellingShingle |
Mattivi, Fulvio, Bordiga, Matteo, Flavour Volatiles of Wine / |
author_facet |
Mattivi, Fulvio, Bordiga, Matteo, Bordiga, Matteo, |
author_variant |
f m fm m b mb |
author_role |
VerfasserIn VerfasserIn |
author2 |
Bordiga, Matteo, |
author2_role |
TeilnehmendeR |
author_sort |
Mattivi, Fulvio, |
title |
Flavour Volatiles of Wine / |
title_full |
Flavour Volatiles of Wine / Fulvio Mattivi, Matteo Bordiga. |
title_fullStr |
Flavour Volatiles of Wine / Fulvio Mattivi, Matteo Bordiga. |
title_full_unstemmed |
Flavour Volatiles of Wine / Fulvio Mattivi, Matteo Bordiga. |
title_auth |
Flavour Volatiles of Wine / |
title_new |
Flavour Volatiles of Wine / |
title_sort |
flavour volatiles of wine / |
publisher |
MDPI - Multidisciplinary Digital Publishing Institute, |
publishDate |
2022 |
physical |
1 online resource (142 pages) |
isbn |
3-0365-2973-X |
callnumber-first |
T - Technology |
callnumber-subject |
TP - Chemical Technology |
callnumber-label |
TP548 |
callnumber-sort |
TP 3548 M388 42022 |
illustrated |
Not Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
640 - Home & family management |
dewey-ones |
641 - Food & drink |
dewey-full |
641.22 |
dewey-sort |
3641.22 |
dewey-raw |
641.22 |
dewey-search |
641.22 |
work_keys_str_mv |
AT mattivifulvio flavourvolatilesofwine AT bordigamatteo flavourvolatilesofwine |
status_str |
n |
ids_txt_mv |
(CKB)4920000001372654 (NjHacI)994920000001372654 (EXLCZ)994920000001372654 |
carrierType_str_mv |
cr |
is_hierarchy_title |
Flavour Volatiles of Wine / |
author2_original_writing_str_mv |
noLinkedField |
_version_ |
1764985590595452928 |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02826nam a2200289 i 4500</leader><controlfield tag="001">993562118104498</controlfield><controlfield tag="005">20230217173123.0</controlfield><controlfield tag="006">m o d </controlfield><controlfield tag="007">cr |||||||||||</controlfield><controlfield tag="008">230217s2022 sz o 000 0 eng d</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(CKB)4920000001372654</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(NjHacI)994920000001372654</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(EXLCZ)994920000001372654</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">NjHacI</subfield><subfield code="b">eng</subfield><subfield code="e">rda</subfield><subfield code="c">NjHacl</subfield></datafield><datafield tag="050" ind1=" " ind2="4"><subfield code="a">TP548</subfield><subfield code="b">.M388 2022</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">641.22</subfield><subfield code="2">23</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Mattivi, Fulvio,</subfield><subfield code="e">author.</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Flavour Volatiles of Wine /</subfield><subfield code="c">Fulvio Mattivi, Matteo Bordiga.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Basel :</subfield><subfield code="b">MDPI - Multidisciplinary Digital Publishing Institute,</subfield><subfield code="c">2022.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource (142 pages)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="588" ind1=" " ind2=" "><subfield code="a">Description based on: online resource; title from PDF information screen (MDPI, viewed February 17, 2023).</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">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) interactions. The chemical profile of a wine is derived from the entire process, starting from the grapes and continuing through to bottled ageing. At the moment, wine makers are limited as to the range of yeasts that are able to impart some specific aromatic characteristic to a wine, and research focuses on issues such as adjusting the levels of flavour and aroma compounds, in particular esters and alcohols, producing enzymes that will release additional volatile compounds from the grapes, and reducing the amount of alcohol to levels that allow a better perception and release of aroma and flavour compounds. New yeast strains are continuously being developed using traditional breeding techniques, leading to different flavour and aroma profiles in wine. The potential flavour volatiles of wine include, but are not limited, to the following: i. varietal; ii. pre-fermentative volatiles formed by the yeast during fermentation; iii. formed by the yeast directly related to alcoholic fermentation; iv. related to amino acid metabolism; v. formed during malolactic fermentation; vi. formed during ageing (reductive and oxidative pathway) and maturation. This Special Issue, "Flavour Volatiles of Wine", aims to reach a mechanistic understanding of these pathways, with a focus on the reactions involved in the formation or degradation of key wine odorants, and of the technological factors involved during the winemaking process. It consists of six peer-reviewed papers that cover novel aspects of volatile compounds research in the wine sector.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Wine and wine making.</subfield></datafield><datafield tag="776" ind1=" " ind2=" "><subfield code="z">3-0365-2973-X</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bordiga, Matteo,</subfield><subfield code="e">author.</subfield></datafield><datafield tag="906" ind1=" " ind2=" "><subfield code="a">BOOK</subfield></datafield><datafield tag="ADM" ind1=" " ind2=" "><subfield code="b">2023-03-01 00:38:50 Europe/Vienna</subfield><subfield code="f">system</subfield><subfield code="c">marc21</subfield><subfield code="a">2022-09-22 08:09:39 Europe/Vienna</subfield><subfield code="g">false</subfield></datafield><datafield tag="AVE" ind1=" " ind2=" "><subfield code="P">DOAB Directory of Open Access Books</subfield><subfield code="x">https://eu02.alma.exlibrisgroup.com/view/uresolver/43ACC_OEAW/openurl?u.ignore_date_coverage=true&portfolio_pid=5337872110004498&Force_direct=true</subfield><subfield code="Z">5337872110004498</subfield><subfield code="8">5337872110004498</subfield></datafield></record></collection> |