Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level

Evolution of phenolic compounds and sensory in bottled red wines and their co-development

“…In contrast, most of 9-and 18-month wines were separated from the points representing six mouthfeel features, implying that these wines had a poor mouthfeel performance at the two aging periods. Combined with the result of PCA, we speculated that the poor overall mouthfeel description of the 9-month wines might be related to a dramatic alteration of phenolic compounds (Lorrain et al, 2013;Marquez, Serratosa, & Merida, 2014). The point representing the 18-month bottle-aged wines with the synthetic plug-2 (B18) was at the far left, which indicated that the mouthfeel quality of the wines declined significantly.…”

Simultaneous determination of free and bonded forms of odor-active carbonyls in wine using a headspace solid phase microextraction strategy

“…For instance, several authors have proposed the direct headspace extraction [27] or the SPME extraction of headspaces using short extraction times to assess the degree of interaction of aroma compounds with the matrix [28][29][30]. These approaches, however, require the previous knowledge of the total concentration of the analyte and need to be complemented by a second method and may have sensitivity problems.…”

Polyphenolic Profile of Red Wines for the Discrimination of Controlled Designation of Origin

“…Anthocyanins are the compounds that pigment red the wine and are located in grape skins and seeds (Lorrain et al 2013). Malvidin 3-O-glucoside (oenin) is the predominant anthocyanin in red wines from V. vinifera species.…”

“…Malvidin 3, 5-O-diglucoside (malvin) has been found in other Vitis species and hybrid varieties. Syringic acid is released by the breakdown of malvidin (Lorrain et al 2013).…”