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Wine

  • Chapter
Springer Handbook of Odor

Part of the book series: Springer Handbooks ((SHB))

Abstract

Wine aroma is related to human cognition through multimodal stimuli, particularly in the case of volatile compounds detected by orthonasal and retronasal perception. In fine wines, aroma may be associated with associations of complexity, finesse, and elegance, sometimes attaining the level of uniqueness that makes them a source of a great pleasure. This chapter reviews the diversity of volatile components constituting wine aroma, including compounds originating from grapes, the metabolism of wine microorganisms during alcoholic and malolactic fermentations, implicating Saccharomyces cerevisiae and Oenococcus oeni, respectively, and oak barrels during wine aging. It will also address those associated with off-odors. The impact of all these compounds on wine aroma and quality is considered, including recently described perceptual interaction phenomena (i. e., masking, synergistic effects, and perceptual blend-ing) and the influence of nonvolatile compounds in the wine matrix on aroma perception.

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Abbreviations

DES:

diethyl sulfide

DMDS:

dimethyl disulfide

DMS:

dimethyl sulfide

ee:

enantiomeric excess

EtSH:

ethanethiol

MeSH:

methanethiol

MLF:

malolactic fermentation

premox:

prematurely aged

UTA:

untypical aging off-flavor

VSC:

volatile sulfur compound

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  1. Institute of Vine and Wine Sciences, Bordeaux University, 210 chemin de Leysott, CS 50008, 33882, Villenave d’Ornon, France

    Philippe Darriet & Alexandre Pons

  2. Seguin Moreau Cooperage, 16103, Cognac, France

    Alexandre Pons

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  1. Philippe Darriet
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    Andrea Buettner

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Darriet, P., Pons, A. (2017). Wine. In: Buettner, A. (eds) Springer Handbook of Odor. Springer Handbooks. Springer, Cham. https://doi.org/10.1007/978-3-319-26932-0_8

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