[Formation of wine aroma: tones and imperfections caused by minor components (a review)].
Mechanisms of formation of primary and secondary wine aroma and processes associated with wine maturation and ageing are reviewed. Compounds determining brand- or technology-specific aroma tones (floral, fruit, honey, black-currant, nightshade, yeast, oak-cask, thermal, etc.) are identified. Chemical background of unacceptable, foul tones (oxidized, murine, acetic, hydrogen-sulfide, saprogenic, cabbage, hospital, mold, vulpine, etc.) is presented.
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Bach Institute of Biochemistry, Russian Academy of Sciences, Moscow, 117071 Russia.
D005524:Food Technology; D009812:Odorants; D013729:Terpenes / Q000737:chemistry; D014920:Wine
D013729:Terpenes
Formirovanie aromata vina: ottenki i poroki, opredeliaemye minornymi komponentami (obzor).