Document Detail


Wine chemistry and flavor: looking into the crystal glass.
MedLine Citation:
PMID:  19719127     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Over the past century, advances in analytical chemistry have played a significant role in understanding wine chemistry and flavor. Whereas the focus in the 19th and early 20th centuries was on determining major components (ethanol, organic acids, sugars) and detecting fraud, more recently the emphasis has been on quantifying trace compounds including those that may be related to varietal flavors. In addition, over the past 15 years, applications of combined analytical and sensory techniques (e.g., gas chromatography-olfactometry) have improved the ability to relate chemical composition to sensory properties, whether identifying impact compounds or elucidating matrix effects. Many challenges remain, however. This paper discusses some of the recent research aimed at understanding how viticultural and enological practices influence grape and wine volatiles. In addition, the challenges in linking composition to sensory properties will also be reviewed. Finally, future advances in linking grape, yeast, and human genomics to wine chemistry and flavor will be briefly discussed.
Authors:
Susan E Ebeler; John H Thorngate
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Publication Detail:
Type:  Historical Article; Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  57     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2009 Sep 
Date Detail:
Created Date:  2009-09-16     Completed Date:  2010-01-28     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  8098-108     Citation Subset:  IM    
Affiliation:
Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, California 95616, USA. seebeler@ucdavis.edu
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MeSH Terms
Descriptor/Qualifier:
Chemistry Techniques, Analytical / history*,  trends
Fermentation
Food Analysis / history,  methods
Fruit / microbiology
History, 19th Century
History, 20th Century
History, 21st Century
Humans
Smell
Taste*
Vitis
Volatile Organic Compounds / analysis
Wine / analysis,  history*
Chemical
Reg. No./Substance:
0/Volatile Organic Compounds

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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