Flavor composition of wines: a review.
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.
D000080:Acetals / Q000032:analysis; D000081:Acetamides / Q000032:analysis; D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D002264:Carboxylic Acids / Q000032:analysis; D004952:Esters / Q000032:analysis; D005232:Fatty Acids, Volatile / Q000032:analysis; D005285:Fermentation; D005638:Fruit; D006838:Hydrocarbons / Q000032:analysis; D007659:Ketones / Q000032:analysis; D007783:Lactones / Q000032:analysis; D009812:Odorants; D010636:Phenols / Q000032:analysis; D012441:Saccharomyces cerevisiae; D013649:Taste; D014920:Wine / Q000032:analysis* / Q000592:standards
D000080:Acetals; D000081:Acetamides; D000438:Alcohols; D000447:Aldehydes; D002264:Carboxylic Acids; D004952:Esters; D005232:Fatty Acids, Volatile; D006838:Hydrocarbons; D007659:Ketones; D007783:Lactones; D010636:Phenols