Research Progress of Wine Aroma

doi:10.7506/spkx1002-6630-201105068

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (5 ): 310-316.doi: 10.7506/spkx1002-6630-201105068

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Research Progress of Wine Aroma

LIU Li-yuan，LIU Yan-lin，LI Hua*

Shaanxi Engineering Research Center for Viti-viniculture, College of Enology, Northwest A&F University, Yangling 712100, China

Received:2010-08-24 Revised:2011-01-14 Online:2011-03-15 Published:2011-03-03
Contact: LIU Yan-lin E-mail:yanlinliu@nwsuaf.edu.cn

Abstract

Abstract: The wine aroma is mainly due to complex reactions between aroma components as well as aroma components and non-aromatic matrix components. Chemical components for grape and wine aroma have been comprehensively studied, which is focused on the complexity of volatile aromatic compounds responsible for wine aroma, and their changes caused by different grape varieties, growing areas and wine age. In this article, the types of aroma components in wine, corresponding factors, analytical methods and applications are reviewed.

Key words: wine, aroma, factor, analytical method

CLC Number:

TS262.6

LIU Li-yuan，LIU Yan-lin，LI Hua*. Research Progress of Wine Aroma[J]. FOOD SCIENCE, 2011, 32(5 ): 310-316 https://doi.org/10.7506/spkx1002-6630-201105068

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Research Progress of Wine Aroma

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