Cited by 466Fermentation and Sensory AnalysisHorticultural and Viticultural ResearchSensory Analysis and Statistical Methods

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Wine aroma

Rapp, A., Mandery, H.·1986·Experientia

DOI 10.1007/bf01941764

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The Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine Aging
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Characterization of additional volatile components of tomato
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Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii
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Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality
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Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations
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Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae
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Analysis of volatile compounds of mango wine
Pino, J. A., & Queris, O. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.09.056 · Cited by 122
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Feng, H., Yuan, F., Skinkis, P. A., & Qian, M. C. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.09.149 · Cited by 118
“Grape-derived volatile secondary metabolites play important roles in fruit and wine aroma quality since they reflect the particular variety, vineyard, regional climate, and soil type (Rapp & Mandery, 1986).”
Background
Sensory Threshold of 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) and Concentrations in Young Riesling and Non-Riesling Wines
Sacks, G. L., Gates, M. J., Ferry, F. X., Lavin, E. H., Kurtz, A. J., & Acree, T. E. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf205203b · Cited by 117
Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations
Liu, S., Laaksonen, O. A., Kortesniemi, M. K., Kalpio, M., & Yang, B. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.06.003 · Cited by 118
Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review
Rajendran, S., Silcock, P. J., & Bremer, P. J. (2023) · Molecules · doi:10.3390/molecules28073236 · Cited by 113
Use of multivariate statistics in understanding wine flavor
Noble, A. C., & Ebeler, S. E. (2002) · Food Reviews International · doi:10.1081/fri-120003414 · Cited by 118
Chemical Constituents of Grapes and Wine
Jackson, R. S. (2008) · Elsevier eBooks · doi:10.1016/b978-012373646-8.50009-3 · Cited by 120
Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages
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Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine
Slaghenaufi, D., & Ugliano, M. (2018) · Frontiers in Chemistry · doi:10.3389/fchem.2018.00066 · Cited by 110
Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp
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Flavor profiling of apple ciders from the UK and Scandinavian region
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Volatile composition of red wine from cv . Kalecik Karasι grown in central Anatolia
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Light promotes expression of monoterpene and flavonol metabolic genes and enhances flavour of winegrape berries (Vitis viniferaL. cv. Riesling)
Friedel, M., Frotscher, J., Nitsch, M., Hofmann, M., Bogs, J., Stoll, M., & Dietrich, H. (2016) · Australian Journal of Grape and Wine Research · doi:10.1111/ajgw.12229 · Cited by 105
Free and Bound Volatile Secondary Metabolites of Vitis Vhifera Grape cv. Sauvignon Blanc
Sefton, M. A., Francis, I. L., & Williams, P. J. (1994) · Journal of Food Science · doi:10.1111/j.1365-2621.1994.tb06919.x · Cited by 104
Isolation and Structures of Oligomeric Wine Pigments by Bisulfite-Mediated Ion-Exchange Chromatography
Asenstorfer, R. E., Hayasaka, Y., & Jones, G. P. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf011261a · Cited by 106
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions
Canonico, L., Solomon, M., Comitini, F., Ciani, M., & Varela, C. (2019) · Food Microbiology · doi:10.1016/j.fm.2019.103247 · Cited by 104
Recent Applications of Biotechnology in Wine Production
Colagrande, O., Silva, A., & Fumi, M. D. (1994) · Biotechnology Progress · doi:10.1021/bp00025a001 · Cited by 101
Nor-isoprenoids profile during port wine ageing—influence of some technological parameters
Ferreira, A. C. S., & de Pinho, P. G. (2004) · Analytica Chimica Acta · doi:10.1016/j.aca.2003.12.027 · Cited by 99
Influence of storage temperature on the volatile compounds of young white wines
Pérez-Coello, M. S., González-Viñas, M. A., Garcı́a-Romero, E., Díaz-Maroto, M. C., & Cabezudo, M. D. (2003) · Food Control · doi:10.1016/s0956-7135(02)00094-4 · Cited by 98
Effects of sequential mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae on apple cider fermentation
Ye, M., Yue, T., & Yuan, Y. (2014) · FEMS Yeast Research · doi:10.1111/1567-1364.12175 · Cited by 97
“Rapp and Mandery reported that higher alcohols contributed to the flavor and aroma complexity of wine at the concentration below 300 mg L 1; however, they play a negative effect on wine flavor when exceeding 400 mg L 1 (Rapp & Mandery, 1986).”
Background
Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine
Mateos, J. A. R., Nevado, F. P., & Fernández, M. (2006) · Enzyme and Microbial Technology · doi:10.1016/j.enzmictec.2005.10.048 · Cited by 96
3-Hydroxy-4,5-dimethyl-2(5H)-furanone Levels in Fortified Madeira Wines: Relationship to Sugar Content
Câmara, J. S., Marques, J. C., Alves, M. A., & Ferreira, A. C. S. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf049547d · Cited by 94
Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varietals during accelerated wine ageing
Loscos, N., Hernández-Orte, P., Cacho, J. F., & Ferreira, V. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.10.008 · Cited by 103
Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan ( Citrus sinensis L. Osbeck)
Selli, S., Canbaş, A., Varlet, V., Kelebek, H., Prost, C., & Sérot, T. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf072231w · Cited by 92
Genetics of Yeast Impacting Wine Quality
Bisson, L. F., & Karpel, J. E. (2010) · Annual Review of Food Science and Technology · doi:10.1146/annurev.food.080708.100734 · Cited by 90
Discovering a chemical basis for differentiating wines made by fermentation with ‘wild’ indigenous and inoculated yeasts: role of yeast volatile compounds
Varela, C., Siebert, T. E., Cozzolino, D., Rose, L., McLean, H., & Henschke, P. A. (2009) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2009.00054.x · Cited by 91
Terpene Compounds as Possible Precursors of 1,8-Cineole in Red Grapes and Wines
Fariña, L., Boido, E., Carrau, F., Versini, G., & Dellacassa, E. S. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf040332d · Cited by 98
Odor Potency of Aroma Compounds in Riesling and Vidal blanc Table Wines and Icewines by Gas Chromatography–Olfactometry–Mass Spectrometry
Bowen, A. J., & Reynolds, A. G. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf203314j · Cited by 92
Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety
Mylona, A. E., del Fresno, J. M., Palomero, F., Loira, I., Bañuelos, M. A., Morata, A., Calderón, F., Benito, S., & Suárez-Lepe, J. A. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.05.023 · Cited by 88
Aroma potential of Albillo wines and effect of skin-contact treatment
Sánchez‐Palomo, E., González-Viñas, M. A., Díaz-Maroto, M. C., Soriano, A., & Pérez-Coello, M. S. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.08.033 · Cited by 87
Analysis of volatile compounds of pineapple wine using solid-phase microextraction techniques
Pino, J. A., & Queris, O. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.03.033 · Cited by 87
The use of glucose oxidase and catalase for the enzymatic reduction of the potential ethanol content in wine
Röcker, J., Schmitt, M., Pasch, L., Ebert, K., & Grossmann, M. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.04.093 · Cited by 86
Biochemical characterisation of the esterase activities of wine lactic acid bacteria
Matthews, A. H., Grbin, P. R., & Jiranek, V. (2007) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-007-1173-8 · Cited by 85
“Ethanol is a key substrate in the formation of many esters thus their biosynthesis is, at least to some extent, concurrent with that of ethanol during alcoholic fermentation (Rapp and Mandery 1986; Herraiz and Ough 1993; Plata et al. 2003).”
Background
Isolation and identification of aroma-producing non-Saccharomyces yeast strains and the enological characteristic comparison in wine making
Lai, Y., Hsieh, C., Lo, Y., Liou, B., Lin, H., Hou, C., & Cheng, K. (2021) · LWT · doi:10.1016/j.lwt.2021.112653 · Cited by 84
Yeast starter cultures affecting wine fermentation and volatiles
Mateo, J. J., Jiménez, M., Pastor, A., & Huerta, T. S. (2001) · Food Research International · doi:10.1016/s0963-9969(00)00168-x · Cited by 84
Capillary gas chromatography in quality assessment of flavours and fragrances
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Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines
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Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products
Mallouchos, A., Komaitis, M., Κουτίνας, Α. Α., & Kanellaki, M. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00247-9 · Cited by 82
Natural flavours of wine: correlation between instrumental analysis and sensory perception
Rapp, A. (1990) · Analytical and Bioanalytical Chemistry · doi:10.1007/bf00322252 · Cited by 82
Self-citation
Flavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae
Kong, C.-L., Li, A., Su, J., Wang, X., Chen, C., & Tao, Y. (2019) · LWT · doi:10.1016/j.lwt.2019.03.101 · Cited by 80
Grape terpenoids: flavor importance, genetic regulation, and future potential
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Evolution of Volatile Compounds during the Distillation of Cognac Spirit
Awad, P., Athès, V., Decloux, M., Ferrari, G., Snakkers, G., Raguenaud, P., & Giampaoli, P. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b02406 · Cited by 80
Analytical and Sensorial Characterization of the Aroma of Wines Produced with Sour Rotten Grapes Using GC-O and GC-MS: Identification of Key Aroma Compounds
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Synthesis of higher alcohols during cider processing
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Changes in the profile of volatile compounds and amino acids during cider fermentation using dessert variety of apples
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Varietal flavour compounds of four grape varieties producing Madeira wines
Câmara, J. S., Herbert, P., Marques, J. C., & Alves, A. (2004) · Analytica Chimica Acta · doi:10.1016/j.aca.2004.01.024 · Cited by 79

Authors: Rapp, A., & Mandery, H.
Affiliations: Karlsruhe Institute of Technology (DE)
Venue: Experientia
Publisher: Springer Science and Business Media LLC
Published: 1986-08
Volume: 42
Issue: 8
Pages: 873-884
ISSN: 1420-682X (ISSN-L)
0014-4754
1420-9071
DOI: 10.1007/bf01941764
OpenAlex: W4211042227
Cited by: 465
References: 51
Citations by year: 2026: 4 · 2025: 15 · 2024: 6 · 2023: 6 · 2022: 20 · 2021: 26 · 2020: 25 · 2019: 19 · 2018: 22 · 2017: 18 · 2016: 26 · 2015: 16 · 2014: 18 · 2013: 16 · 2012: 18
FWCI: 1.15
Type: journal article
Language: en
Open access: closed
Licence: www.springer.com/tdm (tdm)
Locations: Cellular and Molecular Life Sciences (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
Keywords: wine aroma, volatile compounds, sensory evaluation, cultivar identification, wine quality control

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