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Titolo:
Analytical chemistry: Unlocking the secrets of wine flavor
Autore:
Ebeler, SE;
Indirizzi:
Univ Calif Davis, Dept Viticulture & Enol, Davis, CA 95616 USA Univ Calif Davis Davis CA USA 95616 ticulture & Enol, Davis, CA 95616 USA
Titolo Testata:
FOOD REVIEWS INTERNATIONAL
fascicolo: 1, volume: 17, anno: 2001,
pagine: 45 - 64
SICI:
8755-9129(2001)17:1<45:ACUTSO>2.0.ZU;2-T
Fonte:
ISI
Lingua:
ENG
Soggetto:
SOLID-PHASE MICROEXTRACTION; CHROMATOGRAPHY MASS-SPECTROMETRY; GLYCOSIDICALLY-BOUND MONOTERPENES; SUPERCRITICAL-FLUID EXTRACTION; PERFORMANCE LIQUID-CHROMATOGRAPHY; CAPILLARY GAS-CHROMATOGRAPHY; CHARACTER IMPACT ODORANTS; CABERNET-SAUVIGNON WINES; COUNTERCURRENT CHROMATOGRAPHY; VOLATILE COMPOUNDS;
Keywords:
wine; flavor; analysis; grapes; fermentation; chromatography; analytical chemistry;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
179
Recensione:
Indirizzi per estratti:
Indirizzo: Ebeler, SE Univ Calif Davis, Dept Viticulture & Enol, 1 Shields Ave, Davis, CA 95616 USA Univ Calif Davis 1 Shields Ave Davis CA USA 95616 CA 95616 USA
Citazione:
S.E. Ebeler, "Analytical chemistry: Unlocking the secrets of wine flavor", FOOD REV IN, 17(1), 2001, pp. 45-64

Abstract

Knowledge of wine flavor has paralleled developments in analytical chemistry. In the 19th century, analytical methods focused on the determination ofmajor wine components such as ethanol, organic acids, and sugars. The development of chromatographic techniques in the early 1900s and particularly development of gas chromatography in the early 1950s ushered in a new era ofdiscovery for analytical chemists. Currently, more than 1300 volatile compounds have been identified in alcoholic beverages and new compounds continue to be discovered. At the beginning of the 21st century, the focus is beginning to shift away from identification and quantification of new flavor compounds and toward developing dynamic analytical techniques that can model the complex relationships between volatile composition and sensory properties. In addition, rapid, readily automated techniques that can be used to optimize agricultural (viticultural) practices and processing or aging conditions are being evaluated and developed. Primarily, this review provides a discussion of the major volatile compounds involved in wine flavor and an overview of the analytical techniques that have been instrumental in investigating the flavor of wines made from Vitis vinifera grapes. Secondarily, a brief discussion of the flavor contributions and analysis of nonvolatiles is also presented.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 08/04/20 alle ore 09:49:00