Origins of grape and wine aroma. Part 2. Chemical and sensory analysis
Robinson, A.L., Boss, P.K., Solomon, P.S., Trengove, R.D., Heymann, H. and Ebeler, S.E. (2014) Origins of grape and wine aroma. Part 2. Chemical and sensory analysis. American Journal of Enology and Viticulture, 65 (1). pp. 25-42.
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Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical and sensory methods for identifying and quantifying the compounds that contribute to favor. Therefore, Part 2 of this review provides an overview of the chemical and sensory analysis approaches that have been used to deconstruct wine favor into its component parts with an aim toward relating the chemical composition to the unique sensory properties that are associated with different wine varieties and styles.
|Publication Type:||Journal Article|
|Murdoch Affiliation:||Separation Science and Metabolomics Laboratory|
|Publisher:||American Society for Enology and Viticulture|
|Copyright:||© 2014 by the American Society for Enology and Viticulture.|
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