Wine aroma |
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| Authors: | A Rapp H Mandery |
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| Institution: | (1) Federal Research Station for Grapevine-Breeding, Geilweilerhof, D-6741 Siebeldingen, (Federal Republic of Germany);(2) Institute for Food Chemistry, University of Karlsruhe, D-7500 Karlsruhe, (Federal Republic of Germany) |
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| Abstract: | Conclusions The progress made in the analysis of volatile wine constituents has led to a better understanding of the complexity of wine aroma.Now many factors influencing wine aroma are not only characterized by their sensory impact, but also by chemical data which in many cases allow a more differentiated approach. By correlating sensory and analytical data headway has been made, especially in the field of wine off-odors. Successful analytical cultivar differentiation based on wine volatiles indicates the importance and possibilities of wine aroma for quality control. |
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| Keywords: | Wine flavor grape aroma volatiles fermentation aroma wine bouquet undesirable odors off-odors |
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