The formation of flavor in fermented beverages is due to various biosynthetic mechanisms. In wine, flavors arise as the result of compounds: 1. Originating from the native fruit (grap) 2. Which are formed or altered during the various processes employed in production 3. Which are developed or transformed by yeast during fermentation 4. Arise during the aging process In this review the results of investigations on the development of flavors in grape and wine will be discussed. Special attention will be devoted to the effects of specific processes in winemaking on the development of flavor.
SUMMARY
Bartlett pear essence was separated by gas chromatography without losing its desirable aroma characteristics. This was done by room‐temperature on‐column injections, followed by a programmed temperature increase of the chromatographic column. Evidence is presented indicating that the methyl (or other short‐chain alcohol moiety) ester of trans‐2: cis‐4 decadienoic acid is present. Hexyl acetate was identified as a “contributory flavor compound” of Bartlett pear. The infrared spectra of several other esters, which may be “character impact compounds,” are presented, and their correlations with functional groups are discussed.
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