Chemical systems behind wine aroma perception: overview, genesis and evolution
Abstract
This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented . One basic idea is that all wines share a common basic aromatic structure formed by ethanol and 27 different aroma compounds, most of them by- products of fermentation. The mixture of those products has the typical vinous aroma and exerts an aroma-buffering effect with the ability to suppress the effect of many odorants added to it, particularly those with fruity characteristics. The ability of the different odour chemicals to break such a buffer, andhence transmit a different aroma nuance to the wine, and the relationship between the transmitted aroma nuance and the aroma of the chemical are used to define the different roles played by aroma compounds on wine aroma. These roles can be as impact compounds, major contributors, net contributors, subtle aroma compounds, aroma enhancers and aroma depressors. The subjects can be individual aroma chemicals or well-defined mixtures of molecules sharing chemical and odour properties (aroma families). Different examples of the aroma chemistry behind some of the most relevant wine aroma nuances from simple or complex wines are also presented and discussed.
Issue: Macrowine 2010
Type: Article