title: [Formation of wine aroma: tones and imperfections caused by minor components (a review)].
abstract: 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.
authors.affiliation: Bach Institute of Biochemistry, Russian Academy of Sciences, Moscow, 117071 Russia.
authors.forename: A F
authors.initials: AF
authors.lastname: Pisarnitskiĭ
mesh_terms: D005524:Food Technology; D009812:Odorants; D013729:Terpenes / Q000737:chemistry; D014920:Wine
chemical_list: D013729:Terpenes
vernacular_title: Formirovanie aromata vina: ottenki i poroki, opredeliaemye minornymi komponentami (obzor).