journal article Aug 01, 1986

Wine aroma

View at Publisher Save 10.1007/bf01941764
Topics

No keywords indexed for this article. Browse by subject →

References
108
[1]
Albagnac, G., La décarboxylation des acides cinnamiques substitués par les levures. Annls Technol. agric.24 (1975) 133–141.
[2]
Amerine, M. A., and Roessler, E. B., Wines, their Sensory Evaluation. W. H. Freeman and Company, New York/San Francisco 1983.
[3]
Askar, A., Bielig, H. J., and Treptow, H., Aromaveränderungen von Orangensaft. Dt. Lebensm. Rdsch.69 (1973) 162–167.
[4]
Augustyn, O. P. H., Rapp, A., and van Wyk, C. J., Some volatile aroma components of Vitis vinifera L. Cv. Sauvignon blanc, S. Afr. J. Enol. Vitic.3 (1982) 53–59.
[5]
Augustyn, O. P. H., van Wyk, C. J., Muller, C. J., Kepner, R. E., and Webb, A. D., The structure of solerone (5-acetyldihydro-2-(3H)-furanone), a substituted γ-lactone involved in wine aroma. J. Agric. Food Chem.19 (1971) 1128–1130. 10.1021/jf60178a012
[6]
Avakyants, S. P., Rastyannikov, E. G., Chernyaga, B. S., and Navrotskii, V. J., Khromato-mass-spektrometricheskoe issledovanie letuchikh vesnchestv vina. Vinodel. Vinograd. SSSR41 (1981) 50–53.
[7]
Baro, A. L., and Quiros Carrasco, J. A., Les conditions de formation des aldehydes dans les vins. Relation et importance en rapport avec les phénomènes d'oxydation et les caractéristiques organoleptiques. Bull. O.I.V.50 (1977) 253–267.
[8]
Bayer, E., Quality and flavor by gas chromatography. J. Gas Chromat.4 (1966) 67–73. 10.1093/chromsci/4.2.67
[9]
Bayer, E. and Bässler, E., Systematische Identifizierung von Estern im Weinaroma. II. Mitteilung zur systematischen Identifizierung verdampfbarer organischer Substanzen. Z. analyt. Chem.181, (1961) 418–424. 10.1007/bf00466607
[10]
Bayer, E., Kupfer, G., and Reuther, K. H., Anwendung der Gaschromatographie zur Analyse künstlicher und natürlicher Aromastoffe. Z. analyt. Chem.164 (1958) 1–10. 10.1007/bf00457018
[11]
Bayonove, C., Cordonnier, R., and Dubois, R., Etude d'une fraction caractéristique de l'arôme du raisin de la variété Cabernet-Sauvignon: mise en évidence de la 2-méthoxy-3-isobutylpyrazine. C.r. Acad. Sci. Ser. D281 (1975) 75–78.
[12]
Bayonove, C., Cordonnier, R., and Ratier, R., Localisation de l'arôme dans la baie de raisin: variétés Muscat d'Alexandrie et Cabernet Sauvignon. C.r. Acad. Agric. Fr.60 (1974) 1321–1328.
[13]
Bertrand, A., Thèse, Université Bordeaux II, 1975.
[14]
Boeckh, J., Die chemischen Sinne-Geruch und Geschmack, in: Handbuch Physiologie des Menschen, Eds Gauer, Cramer and June. Urban and Schwarzenberg, München 1972.
[15]
Boidron, J. N., Relation entre les substances terpéniques et la qualité du raisin (Role du Botrytis cinerea). Annls Technol. agric.27 (1978) 141–145.
[16]
Buttery, R. G., Seifert, R. M., Guadagni, D. G., and Luig, L. C., Characterization of additional volatile components of tomato. J. Agric. Food Chem.19 (1971) 524–529. 10.1021/jf60175a011
[17]
cancelled.
[18]
Cordonnier, R., and Bayonove, C., Les composantes varietales et prefermentaires de l'arôme de vins. Extrait Parfum Cosmet. Arômes24 (1978) 67–77.
[19]
Cordonnier, R., and Bayonove, C., Etude de la phase prefermentaire de la vinification: Extraction et formation de certain composé de l'arôme; cas des terpenol, des aldehydes et des alcools en C6. Conn. Vigne Vin15 (1981) 269–286.
[20]
Crowell, E. A., and Gujmon, J. F., Wine constituents arising from sorbic acid addition, and identification of 2-ethoxyhexa-3,5-diene as a source of geranium-like-off odour. Am. J. Enol. Vitic.26 (1975) 97–102. 10.5344/ajev.1975.26.2.97
[21]
Drawert, F., Winemaking as a biotechnological sequence. Adv. Chem. Ser.137 (1974) 1–10. 10.1021/ba-1974-0137.ch001
[22]
Drawert, F., and Schreier, P., Charactérisation des raisins et des vins à l'aide de certains constituants remarquables. Annls Technol. agric.27 (1978) 367–375.
[23]
Drawert, F., Tressl, R., Heimann, W., Emberger, R., and Speck, M., Über die Biogenese von Aromastoffen bei Pflanzen und Früchten. XV. Enzymatisch-oxydative Bildung von C6-Aldehyden und Alkoholen und deren Vorstufen bei Äpfeln und Trauben. Chem. Mikrobiol. Technol. Lebensm.2 (1973) 10–22.
[24]
Dubois, P., and Rigaud, J., A propos de gôut de bouchon. Vignes Vins No. 301 (1981) 48–49.
[25]
Dubois, P., Rigaud, J., and de Kimpe, J., Identification de la dimethyl-4,5-tetrahydrofuranedione-2,3 dans le vin jaune des Jura. Lebensmittelwiss. Technol.9 (1976) 366–368.
[26]
Guadagni, D. G., Buttery, R. G., and Okano, S., Odour threshold of some organic compounds associated with food flavours. J. Sci. Food Agric.14 (1963) 761–765. 10.1002/jsfa.2740141014
[27]
Güntert, M., Gaschromatographisch-massenspektrometrische Untersuchungen flüchtiger Inhaltsstoffe des Weinaromas: Beitrag zur Sortencharakterisierung der Rebsorte Weisser Riesling. Thesis, Universität Karlsruhe, Karlsruhe 1984.
[28]
Guymon, J. F., and Crowell, E. A., GC-separated brandy components derived from French and American oaks. Am. J. Enol. Vitic.23 (1972) 114–120. 10.5344/ajev.1972.23.3.114
[29]
Heimann, W., Rapp, A., Völter, J., and Knipser, W., Beitrag zur Entstehung des Korktons im Wein, Dt. Lebensm. Rdsch.79 (1983) 103–107.
[30]
Hennig, K., and Villforth, F., Die Aromastoffe der Weine. Vorratspfl. Lebensmittelforsch.5 (1942) 181–200 and 313–333.
[31]
Keith, E. S., and Powers, J. J., Determination of flavour threshold levels and sub-threshold, additive and concentration effects. J. Food Sci.33 (1968) 213–218. 10.1111/j.1365-2621.1968.tb01352.x
[32]
Kepner, R. E., Webb, A. D., and Muller, C. J., Identification of 4-hydroxy-3-methyloctanoic acid gamma-lactone (5-butyl-4-methyl-dihydro-2-(3H)-furanone) as a volatile component of oak-wood aged wines of Vitis vinifera var. ‘Cabernet-Sauvignon’. Am. J. Enol. Vitic.23 (1972) 103–105. 10.5344/ajev.1972.23.3.103
[33]
Mandery, H., Gaschromatographisch-massenspektrometrische Untersuchungen flüchtiger Inhaltsstoffe des Traubenmost- und Weinaromas: Auswirkung der Süssung auf die Aromazusammensetzung. Dissertation, Universität Karlsruhe, Karlsruhe 1983.
[34]
Marais, J., The effect of pH on esters and quality of Colombar wine during maturation. Vitis17 (1978) 396–403.
[35]
Marais, J., Effect of storage time and temperature on the formation of dimethyl sulphide and on white wine quality. Vitis18 (1979) 254–260
[36]
Marais, J., Terpenes in the aroma of grapes and wines: A Review. S. Afr. J. Enol. Vitic.4 (1983) 49–60.
[37]
Marais, J., and Pool, H. J., Effect of storage time and temperature on the volatile composition and quality of dry white table wines. Vitis19 (1980) 151–164.
[38]
Masuda, M., and Nishimura, K., Branched nonalactones from some Quercus species. Phytochemistry10 (1971) 1401–1402. 10.1016/s0031-9422(00)84355-1
[39]
Masuda, M., Okawa, E., Nishimura, K., and Yunome, H., Identification of 4,5-dimethyl-3-hydroxy-2(5H)-furanone(Sotolone) and ethyl-9-hydroxy-nonanoate in botrytised wine and evaluation of the roles of compounds characteristic of it. Agric. biol. Chem.48 (1984) 2707–2710. 10.1271/bbb1961.48.2707
[40]
Nagy, S., and Dinsmore, H. C., Relationship of furfural to temperature abuse and flavor change in commercially canned single-strength orange juice. J. Food Sci.39 (1974) 1116–1119. 10.1111/j.1365-2621.1974.tb07330.x
[41]
Nagy, S., and Randall, V., Use of furfural content as an index of storage temperature abuse in commercially processed orange juice. J. Agric. Food Chem.21 (1973) 272–275. 10.1021/jf60186a025
[42]
Naves, Y. R., Sur la présence d'ionones dans les produits végétaux. Helv. chim. Acta30 (1947) 956–957. 10.1002/hlca.19470300404
[43]
Nelson, R. R., Acree, T. E., Lee, C. Y., and Butts, R. M., Methyl anthranilate as an aroma constituent of American wine. J. Food Sci.42 (1977) 57–59. 10.1111/j.1365-2621.1977.tb01217.x
[44]
Neudoerffer, T. S., Sandler, S., Zubechis, E., and Smith, M. D., Detection of an undesirable anormally in concord grape by gaschromatography. J. Agric. Food Chem.13 (1965) 584–588. 10.1021/jf60142a028
[45]
Nishimura, K., and Masuda, M., Minor constituents of whiskey fusel oils. I. basic, phenolic, and lactonic compounds. J. Food Sci.36 (1971) 819–822. 10.1111/j.1365-2621.1971.tb03315.x
[46]
Noble, A. C., Arnold, R. A., Masuda, B. M., Pecore, S. D., Schmidt, J. O., and Stern, P. M., Progress towards a standardized system of wine aroma terminology (En). Am. J. Enol. Vitic.35 (1984) 107–109. 10.5344/ajev.1984.35.2.107
[47]
Ohloff, G., Recent developments in the field of naturally-occurring aroma components. Fortschr. Chem. org. NatStoffe35 (1978) 431–527.
[48]
Otsuka, K., Zenibayashi, Y., Itoh, M., and Totsuka, A., Presence and significance of two diastereomers of β-methyl-γ-octalactone in aged distilled liquores. Agric. biol. Chem.38 (1974) 485–490. 10.1271/bbb1961.38.485
[49]
Ramey, D. D., and Ough, C. S., Volatile ester hydrolysis or formation during storage of model solutions and wines. J. Agric. Food Chem.28 (1980) 928–934. 10.1021/jf60231a021
[50]
Ramshaw, E. H., Hardy, P. J., Volatile compounds in dried grapes. J. Sci. Food Agric.20 (1969) 619–621. 10.1002/jsfa.2740201012

Showing 50 of 108 references

Metrics
444
Citations
108
References
Details
Published
Aug 01, 1986
Vol/Issue
42(8)
Pages
873-884
License
View
Cite This Article
A. Rapp, H. Mandery (1986). Wine aroma. Experientia, 42(8), 873-884. https://doi.org/10.1007/bf01941764
Related

You May Also Like

Hsp70 chaperones: Cellular functions and molecular mechanism

M. P. Mayer, B. Bukau · 2005

2,431 citations

Current knowledge on exosome biogenesis and release

Nina Pettersen Hessvik, Alicia Llorente · 2017

2,056 citations

Tumor angiogenesis: causes, consequences, challenges and opportunities

Roberta Lugano, Mohanraj Ramachandran · 2019

1,698 citations