TY  - GEN
AU  - Castro-Mejías,Remedios
AU  - Durán-Guerrero,Enrique
AU  - Castro-Mejías,Remedios
AU  - Durán-Guerrero,Enrique
TI  - Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
SN  - books978-3-0365-1661-5
PY  - 2021///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - sensory analysis
KW  - sweet wine
KW  - raisining
KW  - climate chamber
KW  - 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN)
KW  - wine
KW  - sensory threshold
KW  - serving temperature
KW  - bee pollen
KW  - Tintilla de Rota
KW  - alcoholic fermentation
KW  - warm climate
KW  - volatile compounds
KW  - sensory profile
KW  - fermentative activator
KW  - red winemaking
KW  - red wines
KW  - chitosan
KW  - sparkling wine
KW  - foamability
KW  - sensory
KW  - bottle aging
KW  - flavor profile
KW  - sensory evaluation
KW  - volatile composition
KW  - white wine
KW  - grapes
KW  - wines
KW  - cryoextraction
KW  - oak
KW  - cherry
KW  - chestnut
KW  - wood chips
KW  - phenolic compounds
KW  - aroma
KW  - ageing
KW  - wine secondary aroma
KW  - fermentation
KW  - non-saccharomyces yeasts
KW  - lactic acid bacteria
KW  - strain variability
KW  - tannins
KW  - polyphenol-aroma interactions
KW  - saliva
KW  - in vitro release
KW  - in vivo release
KW  - retronasal aroma
KW  - time-intensity
KW  - HS-GC/MS
KW  - sparkling wines
KW  - bentonite
KW  - foam properties
KW  - wine aroma
KW  - oral release
KW  - aroma persistence
KW  - in-mouth headspace sorptive extraction
KW  - Sherry
KW  - vinegar
KW  - brandy
KW  - n/a
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/4065
UR  - https://directory.doabooks.org/handle/20.500.12854/76620
ER  -