Aroma compounds in wine

Table 11.2 Summary of most important aroma compounds in wine, excluding off-flavours, and the impact of grapes and microorganisms (modified according to [11])... 

Pozo-Bayon, M. A. and Reineccius, G. (2009). Interactions between wine matrix macrocomponents and aroma compounds. In "Wine Chemistry and Biochemistry", (M. C. Polo and M. V. Moreno-Arribas, Eds), pp. 417- 35. Springer Life Sciences Publisher, New York. 

Gil, J. V, Mateo, J. J., Jimenez, M., Pastor, A., Huerta, X. (1996) Aroma compounds in wine as influenced by apiculate yeasts. Journal of Food Science, 61, 1247-1249. 

Rapp, A., Versini, G. (1996) Influence of nitrogen on compounds in grapes on aroma compounds in wines.Journal International des Sciences de la Vigne et du Vin, 51, 193-203. 

Campo, E., Cacho, J., and Eerreira, V. (2006a). Multidimensional chromatographic approach applied to the identification of novel aroma compounds in wine - Identification of ethyl cyclohexanoate, ethyl 2-hydroxy-3-methylbutyrate and ethyl 2-hydroxy-4-methylpentanoate. 

The interaction between aroma compounds and other wine micro-organisms (e.g. lactic acid bacteria) or with metabolites produced during malolactic fermentation has been studied to a limited extent. Interactions between polysaccharides produced by the most common wine lactic bacteria (Oenoccocus oeni) during malolactic fermentation have been shown to be responsible for the reduced volatility of some aroma compounds in wines (Boido et al. 2002). The possibility of direct interactions between the surface of the bacteria cells and aroma compounds should also be considered since this type of interaction has been found for other food lactic bacteria (Ly et al. 2008). 

Chardonnay (Figure 3). The binding of y-decalactone on bentonite increases of 6 fold in the presence of monosaccharides (model must and must of Chardonnay) compared to the control. Therefore the loss of aroma compounds caused by bentonite fining is higher in must than in wine. However weak effects on the behaviour of the flavor of wine were suggested. Indeed many of the aroma compounds in wine are produced during the alcoholic fermentation. Therefore these interactions may have an important effect on the flavor properties of the finished wine. 

Methods for Analysis of Non-Sulphured Aroma Compounds in Wines... 

Solid-phase microextraction (SPME) of wine was developed by both headspace (HS) (Vas et al., 1998) and liquid-phase sampling (De la Calle et al., 1996). Exhaustive overviews on materials used for the extraction-concentration of aroma compounds in wines were published from Ferreira et al. (1996), Cabredo-Pinillos et al. (2004), and Nongonierma et al. (2006). 

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