Odorants of wines

Another recent growth area has been the selection of autochthonous yeasts, which can promote the regional characteristics of wines in order to overcome the apparent problem of homogenous or industrial wines. A recent focus has been to select yeasts on the basis of several yeast volatile aroma compounds but with improved understanding of the key odorants of wine the focus will move to those grape-derived compounds that drive varietal character, as summarised in Table 8D.1. These strains... 

Vinegars mode from alcobotio liquids other than wine contain no potassium bitaztrate, cont un less acetic acid, and have not the aromatic odor of wine vinegar. Cider xnnegar is of sp. gr. 2.0 is yellowish, has an odor of apples, and yields 1.6 per cent of extract on evaporation. Beer vinegar is of sp. gr. 3.2 had a bltteHsh flavor, and an odor of sour beer it leaves 6 per cent of extract on evaporation. 

Ferreira, V. Cacho, J. (2009). Identification of Impact odorants of wines. In Wine Chemistry and Biochemistry, MV. Moreno-Arribas and M.C. Polo (eds.). Springer Ferreira, V. Lopez, R. Cacho, J.F. (2000). Quantitative determination of the odorants of young red wines from different grape varieties. Journal of the Science of Food and Agriculture 80 (11), 1659-1667... 

Table 20.19. Odor thresholds of the odorants of wine in water (I) and in 10% (w/w) ethanol (11)...

Jiroma. The fragrance or odor of food, perceived by the nose by sniffing. In wines, the aroma refers to odors derived from the variety of grape, eg, muscat aroma. It is the overall odor impression as perceived by the nasal cavity. 

Benzophenone. Benzophenone [119-61-9] (diphenyl ketone) exists in a stable form as colorless orthorhombic bisphenoidal prisms when crystallized from alcohol or ether. Other labile forms of lower melting point exist. Benzophenone has been identified as a flavor component of wine grapes and has a geranium-like odor. It is soluble in most organic solvents, and is insoluble in water. 

Chemical Designations - Synonyms-. Alcohol Cologne spirit Denatured alcohol Ethanol Fermentation alcohol Grain alcohol Spirit Spirits of wine Chemical Formula CjHjOH. Observable Characteristics - Physical State (as normally shipped) Liquid Color Colorless Odor. Mild, pleasant Like wine or whiskey. (Denatured alcohol may be unpleasant). 

Many carboxylic acids were first isolated from natural sources and were given names based on their origin. Fonnic acid (Latin formica, meaning ant ) was obtained by distilling ants. Since ancient times acetic acid (Latin acetum, for vinegar ) has been known to be present in wine that has turned sour. Butyric acid (Latin butyrum, meaning butter ) contributes to the odor of both rancid butter and ginkgo benies, and lactic acid (Latin lac, for milk ) has been isolated from sour milk. 

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