Differentiation of white wines by their aromatic index.

Chemical and Aromatic Characteristics of Brazilian Tropical Wines

Traditional winegrowing areas are located in temperate climate zones and allow to produce grapes only once per year. Tropical wines have been elaborated in India, Thailand, Venezuela and Brazil and present another kind of viticulture, as compared with countries located in temperate climate zones. Northeast of Brazil started wine production twenty six years ago. This region vines can produce two...

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen...

Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area

BACKGROUND Although grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines because of their joyful aroma and high contents of polyphenolic phytochemicals and essential fatty acids. However, little is known about aromatic compounds of the wines produced from these three fruits. METHODS The ar...

Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods.

Among methods to detect wine adulteration, profiling volatiles is one with a great potential regarding robustness, analysis time and abundance of information for subsequent data treatment. Volatile fraction fingerprinting by solid-phase microextraction with direct analysis by mass spectrometry without compounds separation (SPME-MS) was used for differentiation of white as well as red wines. The...

1 Effect of short ageing on lees on the mannoprotein content , aromatic 1 profile and sensorial character of white wines 2 3