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Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review.
Crit Rev Food Sci Nutr. 2015; 55(8):1053-73.CR

Abstract

Dessert sweet wines from Europe and North America are described in this review from two points of view: both their aroma profile and also their sensorial description. There are growing literature data about the chemical composition and sensory properties of these wines. Wines were grouped according to the production method (concentration of sugars in grapes) and to the aging process of wine (oxidative, biological, or a combination of both and aging in the bottle). It was found that wines natively sweets and wines fortified with liquors differ in their volatile compounds. Sensory properties of these wines include those of dried fruit (raisins), red berries, honey, chocolate and vanilla, which is contributing to their growing sales. However, there is still a need for scientific research on the understanding of the mechanisms for wine flavor enhancement.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Reboredo-Rodríguez P
a Nutrition and Bromatology Group , Department of Analytical and Food Chemistry, Food Science and Technology Faculty , University of Vigo-Ourense Campus , E-32004 Ourense , Spain.
González-Barreiro C
No affiliation info available
Rial-Otero R
No affiliation info available
Cancho-Grande B
No affiliation info available
Simal-Gándara J
No affiliation info available

MeSH

BotrytisCarbohydratesFermentationFood HandlingFruitSmellTasteTime FactorsVitisVolatile Organic CompoundsWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

24915355

Citation

Reboredo-Rodríguez, Patricia, et al. "Effects of Sugar Concentration Processes in Grapes and Wine Aging On Aroma Compounds of Sweet Wines—a Review." Critical Reviews in Food Science and Nutrition, vol. 55, no. 8, 2015, pp. 1053-73.
Reboredo-Rodríguez P, González-Barreiro C, Rial-Otero R, et al. Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review. Crit Rev Food Sci Nutr. 2015;55(8):1053-73.
Reboredo-Rodríguez, P., González-Barreiro, C., Rial-Otero, R., Cancho-Grande, B., & Simal-Gándara, J. (2015). Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review. Critical Reviews in Food Science and Nutrition, 55(8), 1053-73. https://doi.org/10.1080/10408398.2012.680524
Reboredo-Rodríguez P, et al. Effects of Sugar Concentration Processes in Grapes and Wine Aging On Aroma Compounds of Sweet Wines—a Review. Crit Rev Food Sci Nutr. 2015;55(8):1053-73. PubMed PMID: 24915355.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines—a review. AU - Reboredo-Rodríguez,Patricia, AU - González-Barreiro,Carmen, AU - Rial-Otero,Raquel, AU - Cancho-Grande,Beatriz, AU - Simal-Gándara,Jesús, PY - 2014/6/11/entrez PY - 2014/6/11/pubmed PY - 2016/1/26/medline KW - Dessert sweet wines KW - aroma compounds KW - market trends KW - sensorial descriptors KW - sugar concentration processes in grapes KW - wine aging SP - 1053 EP - 73 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 55 IS - 8 N2 - Dessert sweet wines from Europe and North America are described in this review from two points of view: both their aroma profile and also their sensorial description. There are growing literature data about the chemical composition and sensory properties of these wines. Wines were grouped according to the production method (concentration of sugars in grapes) and to the aging process of wine (oxidative, biological, or a combination of both and aging in the bottle). It was found that wines natively sweets and wines fortified with liquors differ in their volatile compounds. Sensory properties of these wines include those of dried fruit (raisins), red berries, honey, chocolate and vanilla, which is contributing to their growing sales. However, there is still a need for scientific research on the understanding of the mechanisms for wine flavor enhancement. SN - 1549-7852 UR - https://www.unboundmedicine.com/medline/citation/24915355/Effects_of_sugar_concentration_processes_in_grapes_and_wine_aging_on_aroma_compounds_of_sweet_wines���������a_review_ DB - PRIME DP - Unbound Medicine ER -