Interactions between wine matrix macro-components and aroma compounds

María Ángeles Pozo-Bayón, Gary Reineccius

Research output: Chapter in Book/Report/Conference proceedingChapter

29 Scopus citations

Abstract

Although there are many studies in the literature that have focused on the identification and quantification of wine aroma compounds, to understand fully wine aroma perception it is necessary to incorporate the study of the interactions between aroma components and non-volatile wine matrix macro-components. This phenomenon influences aroma volatility and solubility, and thus its release from wine. Aroma release ultimately influences aroma perception. Although some research has been devoted to the study of interactions of aroma compounds and non-volatile components of wine, the diversity and significant of these interactions have not been thoroughly considered. This chapter is devoted to a discussion of this topic.

Original languageEnglish (US)
Title of host publicationWine Chemistry and Biochemistry
PublisherSpringer New York
Pages417-435
Number of pages19
ISBN (Print)9780387741161
DOIs
StatePublished - Dec 1 2009

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