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Relevant bibliographies by topics / Red wine aroma

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Academic literature on the topic 'Red wine aroma'

Author: Grafiati

Published: 11 March 2023

Last updated: 31 July 2025

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Journal articles on the topic "Red wine aroma"

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Zang, Xiaomin, Qing Du, Rui Qu, Dongqing Ye, Yao Lu, and Yanlin Liu. "Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones." Fermentation 8, no. 10 (2022): 501. http://dx.doi.org/10.3390/fermentation8100501.

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Hexi Corridor is an excellent region for high-quality wines in China, but the characteristic and style of red wine from this region is unclear. To elucidate the regional style of red wines from Hexi Corridor, the aroma properties of red wines made from 16 different varieties/clones of grapes were comprehensively analyzed using HS-SPME-GC-MS, sensory evaluation, odor activity value method, and partial least squares regression analyses. We identified 52 aroma compounds and found that floral and black berry provided a good reference for shaping red wine style and selecting related varieties in He

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Tomasino, Elizabeth, та Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma". Molecules 26, № 5 (2021): 1288. http://dx.doi.org/10.3390/molecules26051288.

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Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrix

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Williams, Michell, Wesaal Khan, Nombasa Ntushelo, and Rodney Hart. "An indigenous Saccharomyces cerevisiae yeast strain isolated from Paarl regional Shiraz grapes to enhance Shiraz wine typicity." OENO One 55, no. 2 (2021): 209–25. http://dx.doi.org/10.20870/oeno-one.2021.55.2.4552.

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Wine yeast starter cultures differ in their ability to release aroma-enhancing metabolites associated with typical varietal wines. Therefore, this study investigated an indigenous Saccharomyces cerevisiae isolated from Paarl regional Shiraz grapes for the release of, amongst others, volatile thiols (aroma compounds traditionally associated with white cultivars, especially Sauvignon blanc) during the 2016 and 2017 vintages using Shiraz grape must. Chemical analyses of final wines showed that the indigenous strain i.e., NI6 produced Shiraz wines lower volatile acidity (VA) and acetic acid concen

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Petronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra, and Sílvia M. Rocha. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines." Molecules 25, no. 2 (2020): 272. http://dx.doi.org/10.3390/molecules25020272.

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Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction

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Sun, Lijun, Zhong Zhang, Hongchuan Xia, Qingchen Zhang, and Junxiang Zhang. "Typical Aroma of Merlot Dry Red Wine from Eastern Foothill of Helan Mountain in Ningxia, China." Molecules 28, no. 15 (2023): 5682. http://dx.doi.org/10.3390/molecules28155682.

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Aroma is an important aspect of wine quality and consumer appreciation. The volatile organic compounds (VOCs) and olfactory profiles of Merlot dry red wines from the Eastern Foothill of Helan Mountain (EFHM) were analyzed using gas chromatography-mass spectrometry and quantitative descriptive analysis. The results showed that Merlot wines from EFHM were characterized by intense flavors of drupe and tropical fruits compared with the Gansu region. Nineteen VOCs were defined as essential compounds contributing to the aroma characteristics of the Merlot wines through gas chromatography–olfactometr

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Allamy, Lucile, Cornelis Van Leeuwen, and Alexandre Pons. "Impact of harvest date on aroma compound composition of Merlot and Cabernet-Sauvignon must and wine in a context of climate change: a focus on cooked fruit molecular markers." OENO One 57, no. 3 (2023): 99–112. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7458.

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Choice of harvest date can modulate the aroma intensity of herbaceous/vegetal, fresh fruit and cooked fruit nuances, thus helping the winemaker to produce wine of different styles and balance. Relationships between the sensory attributes and aroma compounds of Merlot and Cabernet-Sauvignon grapes that were harvested sequentially and the resulting wines were evaluated for two vintages: 2012 and 2014. The fine-tuning of the harvest date modulated the aromas of the young wine and impacted the intensity of the cooked fruit aromas for both Merlot and Cabernet-Sauvignon. No correlation was observed

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Cordente, Antonio G., Christopher D. Curtin, Mark Solomon, et al. "Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast." Processes 10, no. 3 (2022): 502. http://dx.doi.org/10.3390/pr10030502.

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During the alcoholic fermentation of grape sugars, wine yeast produces a range of secondary metabolites that play a critical role in the aroma profile of wines. One of the most impactful yeast-modified compound families, particularly in white wines, are the ‘fruity’ polyfunctional thiols, which include 3-mercaptohexan-1-ol (3-MH) and 4-mercapto-4-methylpentan-2-one (4-MMP). While the formation and stylistic contribution of these thiols have been extensively researched in white wines, little is known about the conditions leading to their formation in red wines. In this study, we explored the ab

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Lytra, Georgia, Sophie Tempere, Shiyu Zhang, Stéphanie Marchand, Gilles De Revel, and Jean-Christophe Barbe. "Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution." OENO One 48, no. 1 (2014): 75. http://dx.doi.org/10.20870/oeno-one.2014.48.1.1660.

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<p style="text-align: justify;"><strong>Aim</strong>: The goal of this study was to evaluate the impact of dimethyl sulfide (DMS) on the fruity aroma of a complex mixture containing 12 red wine esters.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Aromatic reconstitutions were prepared using pure commercial esters and acetates at the average concentrations found in red wines, as well as several concentrations of DMS. The olfactory thresholds of DMS in such matrices were: 1.74 µg/L in dilute alcohol solution, 2.80 µg/L in frui

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González-Centeno, María Reyes, Pierre-Louis Teissedre, and Kleopatra Chira. "Impact of oak wood modalities on the (non)-volatile composition and sensory attributes of red wines." OENO One 55, no. 2 (2021): 285–99. http://dx.doi.org/10.20870/oeno-one.2021.55.2.4673.

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During fermentation or ageing of wines, oak wood is commonly used in form of barrels, casks or derived oak products (chips, winewoods, tankstaves, among others). It is well known that aroma, structure, astringency, bitterness, aromatic persistence and colour may change as a result of wine‒wood contact. A full-scale experimentation was performed under different oak ageing conditions in order to evaluate colour, phenolic, aromatic and sensory differences among final red wines (9‒months ageing). Oenological parameters and wine colour were not impacted by ageing modality. At the end of ageing, no

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Veverka, L., M. Jelínková, K. Hron, J. Balík, J. Stávek, and P. Barták. "Chemical markers in the aroma profiles of South Moravian red wine distillates." Czech Journal of Food Sciences 30, No. 4 (2012): 369–76. http://dx.doi.org/10.17221/208/2011-cjfs.

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HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Frankish, Merlot, Cabernet Moravia, Rubinet, Pinot Noir, Ariana, Alibernet, Laurot, Dornfelder, Blauer Portugieser, Agni, Neronet, Zweigeltrebe, Cabernet Sauvignon, and Domina. The grapes were all grown in the same vineyard in South Moravia, an important viticultural region in the south of the Czech Republic bordering Austria. The isometric log-ratio transformation was used to compute variances prior

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Dissertations / Theses on the topic "Red wine aroma"

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Escalona-Buendia, Hector B. "Matrix effects on the volatility of red wine aroma compounds." Thesis, University of Strathclyde, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.248433.

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Malherbe, Sulette. "Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6587.

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Thesis (PhD)--University of Stellenbosch, 2011.<br>ENGLISH ABSTRACT: Wine is the result of a variety of biochemical reactions and microbial interactions which contribute to the organoleptic properties of wine. Wine aroma and flavour encapsulate the sensory experience of wine and could ultimately determine wine quality and consequently influence consumer acceptance and preference of a product. A thorough understanding of potential factors influencing wine aroma and flavour is therefore needed in order to exploit such factors. The aim of this study was to evaluate the influence of commercia

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Lytra, Georgia. "Importance des interactions perceptives dans l’expression de l’arôme fruité typique des vins rouges." Thesis, Bordeaux 2, 2012. http://www.theses.fr/2012BOR21986/document.

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La plupart des composés volatils connus et impliqués dans les mécanismes de l’expression fruitée des vins rouges sont présents à des teneurs inférieures ou proches de leurs seuils de perception individuels. Compte tenu de phénomènes d’interactions perceptives entre eux, il est très complexe de déterminer leur impact réel sur l’arôme du vin. Au vu des difficultés rencontrées pour reconstituer fidèlement l’arôme des vins à partir uniquement de composés purs, nous avons développé une méthodologie permettant d’aborder cette reconstitution aromatique à partir de fractions issues du vin lui-même, af

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Cameleyre, Margaux. "Contribution à l’étude de l’expression aromatique fruitée des vins rouges : Importance du niveau pré-sensoriel dans les interactions perceptives." Thesis, Bordeaux, 2017. http://www.theses.fr/2017BORD0947/document.

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L’expression aromatique fruitée des vins rouges a été le sujet de nombreuses études qui démontrent qu’au moins une composante de cette expression est le reflet d’interactions perceptives impliquant des esters. La plupart des travaux concernant les interactions perceptives jusqu’à ce jour se sont avérés descriptifs, très peu ayant cherché à déterminer leurs origines. Dans ce but, un outil analytique a été développé afin d’apprécier les changements de volatilité d’esters représentatifs de l’arôme fruité des vins rouges. Ainsi, les coefficients de partage de 9 esters ont pu être déterminés aussi

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Garbay, Justine. "Etude de l’arôme fruité des vins rouges via les interactions perceptives entre composés volatils d’intérêt dans le contexte de changement climatique pour le vignoble bordelais." Electronic Thesis or Diss., Bordeaux, 2024. http://www.theses.fr/2024BORD0078.

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L’arôme fruité des vins rouges est décrit par une large gamme de descripteurs, allant des fruits frais aux fruits mûrs et confiturés, en passant par les fruits confits jusqu'aux notes de pruneaux. La qualité fruitée d’un vin rouge est décrite par des notes de fruits rouges et noirs frais et confiturés. Bien que de nombreux attributs sensoriels soient mentionnés dans la littérature, les connaissances concernant l'arôme fruité qualitatif des vins rouges par rapport à leur composition chimique nécessitent encore d'être approfondies. Cependant, au moins une composante de cette expression fruitée e

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Poitou, Xavier. "Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine." Thesis, Bordeaux, 2016. http://www.theses.fr/2016BORD0407/document.

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La famille aromatique du végétal dans les vins rouges recouvre une large diversité de nuances. Nos travaux révèlent que celles-ci n’ont pas toujours de lien direct avec les composés connus (2-méthoxy-3-alkylpyrazines, alcools en C6). Aussi, après avoir été définis sensoriellement, les déterminants moléculaires de cette famille d’odeurs ont été recherchés en s’appuyant, à partir de vins représentatifs, sur différentes techniques de fractionnement (CLHP, distillation sous vide) puis MDCPG-O-SM. Une première origine de ces nuances a été développée, celle associée à la maturité des raisins. La pré

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Chang, Chi-Yun, and 張啟筠. "Development of Aroma Wheel for Red Wine." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/90570995079885661161.

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碩士<br>輔仁大學<br>食品科學系<br>95<br>Aroma wheel is a unique tool to analyze key odorants and characterize corresponding notes in food. Currently, no aroma wheels of wine in Taiwan have been developed, therefore, misunderstanding the lexicons may occur due to the translation. This study aimed to develop a red wine aroma wheel in Chinese, and then applied to characterize local Black Queen red wines. Volatile compounds in red wine samples were collected using purge-and-trap method, and odorants were then extracted from the Tenax traps by solvent. Collected odor components were identified and quantified

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Angel, Morales Gabriela Del Carmen. "Health Benefits and Quality of Texas Red Wines." Thesis, 2011. http://hdl.handle.net/1969.1/ETD-TAMU-2011-08-9824.

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Processing techniques for red wines and their potential health benefits have intensively been investigated, however, information relevant to the grape and wine industry in Texas is less frequently available. The overall objective of this work was to investigate the reduction of 3-alkyl-2-methoxypyrazines that can affect the quality of Texas wines and to study the health benefits of Texas wines. The methods used include SPME-GC-MS and molecular bioassays. The first objective was to demonstrate the anti-inflammatory potential effect of red wine polyphenols from Black Spanish wine (Vitis aestival

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Luzzini, Giovanni. "Aroma chemical signatures of wine geographical origin in relationship to grape variety, sensory characteristics, and technological factors. A case study on Valpolicella red wines." Doctoral thesis, 2021. http://hdl.handle.net/11562/1045730.

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The connection between a wine and its geographical origin is of great relevance in the context of wine production and marketing. Notions such as wine typicality and identity (at the foundation of Protected Designation of Origin), cru and terroir, all of great importance in the wine market, are based on the ability of a wine to express a ‘sense of place’. The relationship between a wine and its geographical origin is in large part associated with distinctive sensory characteristics, aroma in particular, characterizing wines from specific areas. From a chemical point of view, this implies the ex

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Botelho, Goreti Maria dos Anjos. "Characterisation of the aroma components of clonal grapes and wines from Aragonez and Trincadeira Vitis vinifera L. cultivars." Doctoral thesis, 2008. http://hdl.handle.net/10348/128.

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Tese de Doutoramento em Ciências Alimentar<br>A grande variabilidade e diversidade dos vinhos tintos produzidos em Portugal provenientes de castas nacionais Vitis vinifera L. justificam a sua caracterização aromática e físico-química. Essa caracterização, tem por objectivos, preservar a qualidade e a tipicidade dos vinhos de diferentes regiões, bem como, contribuir para aprofundar o conhecimento de castas que proliferam no mundo vitivinícola. Além disso, a caracterização do aroma de vinhos clonais apresenta um interesse inegável para a indústria vitivinícola, devido à importância que assume no

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Books on the topic "Red wine aroma"

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Birkland, Joann E. Red Wine: Rate and Record Your Favorite Brews,Wine,Aroma etc... Independently published, 2019.

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Book chapters on the topic "Red wine aroma"

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Frank, Stephanie, Thomas Koppmann, and Peter Schieberle. "Model Study on Changes in Key Aroma Compounds of Dornfelder Red Wine Induced by Treatment with Toasted French Oak Chips (Q. robur)." In ACS Symposium Series. American Chemical Society, 2015. http://dx.doi.org/10.1021/bk-2015-1203.ch008.

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Culleré, Laura, Ricardo López, and Vicente Ferreira. "The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines." In Red Wine Technology. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-814399-5.00020-7.

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Snchez-Palomo, Eva, Eva Gmez, Manuel ngel Gmez Gallego, and Miguel ngel Gonzlez Vias. "The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants." In Gas Chromatography in Plant Science, Wine Technology, Toxicology and Some Specific Applications. InTech, 2012. http://dx.doi.org/10.5772/32801.

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Thakur, Abhinay, Ashish Kumar, and Renhui Zhang. "Alcoholic Beverage Purification Applications of Activated Carbon." In Activated Carbon. The Royal Society of Chemistry, 2023. http://dx.doi.org/10.1039/bk9781839169861-00152.

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Activated carbon (AC) is frequently employed in the manufacturing and purification of alcoholic beverages (ABs) to dechlorinate the treated water employed in bottling plants, clean the water, eliminate undesired elements and pollutants, and modify aroma and color. Based on the grade of the raw materials, there are more undesirable secondary constituents in ABs. Consequently, high-grade ACs are frequently chosen for specific tasks, such as chemically activated carbon types for decolorization and steam-activated carbon types for flavors and odorants flavor and odorant control, to enhance the pro

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Frank, Stephanie, and Peter Schieberle. "Influence of the Manufacturing Process on Changes in the Concentrations of Selected Key Aroma Compounds of Dornfelder Red Wine." In Flavour Science. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-398549-1.00031-3.

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San Juan, Felipe, Juan Cacho, Vicente Ferreira, and Ana Escudero. "Differences in Chemical Composition of Aroma among Red Wines of Different Price Category." In Flavour Science. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-398549-1.00021-0.

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Conference papers on the topic "Red wine aroma"

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Nikolić, Milan P. "COMPARASION OF THE AROMA ACTIVE COMPOUNDS IN RAW SPIRITS OBTAINED FROM DIFFERENT APPLE VARIETIES." In 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.54mn.

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Raw spirits were produced through distillation of apple wines obtained by fermentation of selected varieties of apples. Two types of apple wine were obtained using different apple varieties. In the first case, the wine was obtained from two types of apples: Red Elstar and Vilmuta. In the second case, the wine was obtained from mixture composed of four types of apples: Idared, Golden Delicious, Jonagold and Melrose. The aromatic profiles of obtained raw spirits were strongly influenced of desirable aromas of ethylesters which contribute to the flavour of the destillates with a pleasant fruity a

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Nan, Lijun, Minrui Guo, Shaobo Chen, et al. "Effect of peduncle on aroma of cabernet sauvignon dry red wine." In 2018 INTERNATIONAL CONFERENCE ON BIOTECHNOLOGY AND BIOENGINEERING (8TH ICBB). Author(s), 2019. http://dx.doi.org/10.1063/1.5092386.

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Lafontaine, M., and M. Freund. "Improving optical fruit sorting by non-destructive determination of quality parameters affecting wine quality." In OCM 2013 - Optical Characterization of Materials. KIT Scientific Publishing, 2013. http://dx.doi.org/10.58895/ksp/1000032143-11.

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The scope of this project is finding suitable parameters correlated with grape and wine composition to be implemented as a quality criteria to sort harvested grapes. Grape quality is not only defined by sugar concentration but by a complex equilibrium of parameters depending on the type of wine to be produced. Moreover, measuring berry composition is not always linked to the amount that will finally be extracted into wine. Sorting the berry according to their density and berry size showed that measuring berry size could be another good tool to segregate groups. It was possible to relate berry

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Flor-Montalvo, Francisco Javier, Emilio Jiménez-Macías, Mercedes Pérez de la Parte, Juan-Ignacio Latorre-Biel, Eduardo Martínez-Cámara, and Julio Blanco-Fernández. ""Life cycle analysis and environmental impact of manufacturing Chateau and burgundy wine barrels"." In the 4th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2018. http://dx.doi.org/10.46354/i3m.2018.foodops.008.

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"In the process of red wine aging, the barrel plays a fundamental role both in the contribution of aromas and in the stabilization of the wine and its color. There are, however, different types of barrels, depending on materials, species and origin of the oak, morphology and geometry, and capacity (from 225 liters to larger formats of 300 and 500 liters). The purpose of this work is to perform the Life Cycle Assessment (LCA) of these barrel formats and compare them with the 225-liter Bordeaux barrel, providing detailed information on these products that can serve as a reference for their use i

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Wang, Zhenyu, and Botao Lin. "Hydraulic Fracturing of a Tight Conglomerate Sample with Distributed Optical Fibre Monitoring." In 57th U.S. Rock Mechanics/Geomechanics Symposium. ARMA, 2023. http://dx.doi.org/10.56952/arma-2023-0097.

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ABSTRACT In this paper, a distributed fiber-optic monitoring system is used to finely portray the effect of gravel on crack extension during a true triaxial physical simulation experiment. The experimental results show that under the control of stress difference, the obstruction effect of large-grained gravels on cracks is much higher than that of small-grained gravels on cracks. The fracture encounters the large-grained gravels to wind around the gravels mainly, and the fracture produces more microfractures within the rock. The waterfall cloud map shows a greater variation in the stretching a

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