The herbaceous (vegetative) character of wine can be sensorially pleasant or not depending on different circumstances. This character can be specific to a particular grape cultivar (an endogenous varietal character) or produced during the winemaking procedure, from either an endogenous or exogenous cause. Several volatile wine components containing oxygen (aldehydes and alcohols with 6 carbon atoms), nitrogen (alkylmethoxypyrazines), and selected sulfur compounds (thiols, sulfides, disulfides) are reviewed and described. The effects of micro-oxygenation and storage in wood on the herbaceous post-fermentative character are discussed. Finally, the preventive tools and winemaking technologies used to reduce or to control this sensory character are described.
The herbaceous character of wines / Mozzon, Massimo; Savini, Sara; Boselli, Emanuele; Thorngate, J. H.. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - ELETTRONICO. - 28:2(2016), pp. 190-207. [10.14674/1120-1770/ijfs.v304]
The herbaceous character of wines
MOZZON, MassimoWriting – Original Draft Preparation
;SAVINI, SARA;BOSELLI, EMANUELE
;
2016-01-01
Abstract
The herbaceous (vegetative) character of wine can be sensorially pleasant or not depending on different circumstances. This character can be specific to a particular grape cultivar (an endogenous varietal character) or produced during the winemaking procedure, from either an endogenous or exogenous cause. Several volatile wine components containing oxygen (aldehydes and alcohols with 6 carbon atoms), nitrogen (alkylmethoxypyrazines), and selected sulfur compounds (thiols, sulfides, disulfides) are reviewed and described. The effects of micro-oxygenation and storage in wood on the herbaceous post-fermentative character are discussed. Finally, the preventive tools and winemaking technologies used to reduce or to control this sensory character are described.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.