Flavor composition of wines: A review

Schreier, Peter; Jennings, Walter

doi:10.1080/10408397909527273

Cited by 302 publications

(201 citation statements)

References 224 publications

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“…The production of fatty acids has been reported to be dependent on the composition of must and fermentation conditions (Schreirer, 1979). There were also significant differences in the type and amount of acids present in the wines (p < 0.001) in this study.…”

Section: Aromatic Profile Analysissupporting

confidence: 43%

Effect of Grapevine Age on the Aroma Compounds in ‘Beihong’ Wine

Zhan

et al. 2016

SAJEV

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The main aim of this study was to determine the influence of grapevine age (3, 6 and 12 years) on the aroma compounds in 'Beihong' wine. Aroma compounds in wine were analyzed by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS). Thirty-three (33) volatile compounds were identified and quantified. The majority of aroma compounds were esters (20) and the concentration of these totaled 90.63-92.82% (w/w) of the total aroma compounds; particularly, ethyl octanoate and ethyl decanoate. Through the descriptive analysis aroma profile for 'Beihong' wine, the highest aroma contribution was from the fruity and floral series. As the age of the grapevine increased, the concentrations of total volatiles and total odor activity values (OAVs) of the wines significantly increased (p < 0.001). This suggests that grapevine age could affect berry composition, enhance the content of wine aroma compounds and improve wine quality.

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Section: Aromatic Profile Analysissupporting

confidence: 43%

Effect of Grapevine Age on the Aroma Compounds in ‘Beihong’ Wine

Zhan

et al. 2016

SAJEV

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“…More than 500 compounds have been identified in Vitis vinifera grapes and wine to date [91,92]. Wine typically contains alcohols such as methyl, ethyl, n-propyl, iso-propyl, iso-butyl, iso-amyl, actamyl, 2-phenethanol, n-hexanol as well as detectable amounts of approximately 18 other alcohols, where the most abundant alcohol is ethyl alcohol or ethanol [93].…”

Section: Potential Biological Mechanisms Of Action For Ethanol and Wimentioning

confidence: 99%

Wine consumption, cognitive function and dementias – A relationship?

Stockley

2016

NUA

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Abstract. Healthy cognitive function is essential for quality of life, wellbeing and independent living, and is negatively associated with dementias. A series of longitudinal and neuro-imaging studies in the elderly have shown that light to moderate wine consumption is neuro-protective although heavy or abusive alcohol consumption is neuro-toxic. A J-shaped relationship between alcohol consumption, cognitive dysfunction and risk of dementias is also observed for younger and middle aged consumers. There is also no data to suggest that long-term light to moderate alcohol consumption exacerbates age-related cognitive decline and impairment. An optimal amount of wine for neuro-protection appears to be up to 30 g alcohol daily.There are multiple plausible biological mechanisms in various animal models, in vitro and in vivo for wine-derived phenolic compounds which go beyond their antioxidant activity and attenuation of oxidative stress.

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“…Sixty volatiles in Muscat of Alexandria and 54 volatiles in Muscat of Humbourg were identified in the flavor concentrate of the each must (Table II). Each volatile of both the muscat grapes in the present paper contained 18 monoterpenoids, but not terpinen-4-01 which was found in Koshu and Zenkoji musts. However, Williams Operating conditions of capillary column GC-MS were as follows.…”

Section: Resultsmentioning

confidence: 37%

Identification of Volatiles in Grape Musts and Characteristic Terpenoid Constituents

Shimizu

1982

Agricultural and Biological Chemistry

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To clarify the volatile constituents, particularly the monoterpenoids, and the aroma characteristics of grapes, 4 varieties (Koshu, Zenkoji, Muscat of Alexandria and Muscat of Humbourg) were used in the present investigation. Forty four volatiles identified in Koshu must included aJl the 39 volatile components found in Zenkoji must. Terpinen-4-o1 and linalool as monoterpenoids were detected in Koshu must, while only terpinen-4-o1 was found in Zenkoji must. The content ratios of these monoterpenoids to the total volatiles were about 3% in Koshu and 0.8% in Zenkoji.On the other hand, 18 volatile monoterpenes were found in each of the muscat grapes, although terpinen-4-o1 was not detected. The content ratios of the monoterpenes to the whole volatiles were approximately 33% in Muscat of Alexandria and 35% in Muscat of Humbourg grapes. Large differences of the monoterpenoid constituents were recognized in the flavor of grape musts and suggest the characteristic of the grape varieties.

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Flavor composition of wines: A review

Cited by 302 publications

References 224 publications

Effect of Grapevine Age on the Aroma Compounds in ‘Beihong’ Wine

Effect of Grapevine Age on the Aroma Compounds in ‘Beihong’ Wine

Wine consumption, cognitive function and dementias – A relationship?

Identification of Volatiles in Grape Musts and Characteristic Terpenoid Constituents

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