Influence of macromolecules and treatments on the behavior of aroma compounds in a model wine

Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes

“…, 2004; Armada & Falqué, 2007; Lambri et al. , 2010), which are reduced by different mechanisms (Blade & Boulton, 1988; Voilley et al. , 1990; Langourieux & Crouzet, 1997).…”

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

“…Therefore detection of a specific aroma requires it to break the 'aroma buffer' of the particular beverage (Escudero et al, 2004;. Volatile compounds can also interact with macromolecules, such as proteins and carbohydrates, potentially leading to a change in aroma impact (Guth & Fritzler, 2004;Voilley, Lamer, Dubois, & Feuillat, 1990). The perceived flavour is the result of specific ratios of many compounds, rather than one single aroma compound (Etiévant, 1991).…”

Managing the quality of sparkling wines

“…It is thought that the base wine, autolysis of the lees in the second fermentation, and the ageing time in contact with these lees, are the most important factors that affect the sensory quality of sparkling wines. Several authors have proposed the exchange of nitrogenous and glucidic constituents between the yeast biomass and autolysis medium as markers of autolysis: amino acids being aroma precursors (Feuillat, 1998;Marchand et al, 2000;Martínez-Rodriguez et al, 2001) and mannoprotein binding compounds (Voilley et al 1990;Lubbers et al, 1994;Feuillat, 2003;Fleet, 2003;Chalier et al, 2007).…”