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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Effect of Fungicide Residues on the Aromatic Composition of White Wine Inoculated with ThreeSaccharomyces cerevisiaeStrains
García, M. Á., Oliva, J. M., Barba, A., Cámara, M. Á., Pardo, F., & Díaz-Plaza, E. M. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030546f · Cited by 52
Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince
Selli, S., Canbaş, A., Cabaroğlu, T., Erten, H., Lepoutre, J. P., & Gunata, Z. Y. (2004) · Food Control · doi:10.1016/j.foodcont.2004.09.005 · Cited by 52
Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards
Gómez‐Cortés, P., Sacks, G. L., & Brenna, J. T. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.11.015 · Cited by 52
Chemicals with Sweet Aroma Descriptors Found in Portuguese Wines from the Douro Region: 2,6,6-Trimethylcyclohex-2-ene-1,4-dione and Diacetyl
Rogerson, F. S., Castro, H., Fortunato, N., Azevedo, Z., Macedo, A., & de Freitas, V. A. P. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000948c · Cited by 52
Flavour components of orange wine made from a Turkish cv. Kozan
Selli, S., Cabaroğlu, T., & Canbaş, A. (2003) · International Journal of Food Science & Technology · doi:10.1046/j.1365-2621.2003.00691.x · Cited by 52
Changes in aromatic characteristics of Loureiro and Alvarinho wines during maturation
Oliveira, J. M., Oliveira, P., Baumes, R., & Maia, M. O. (2008) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2008.08.002 · Cited by 51
Effect of Antioxidants on the Flavor Characteristics and the Gas Chromatography/Olfactometry Profiles of Champagne Extracts
Escudero, A., & Étiévant, P. X. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9813790 · Cited by 50
Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties
Moreno‐Pérez, A., Vila-López, R., Fernández‐Fernández, J. I., Martínez‐Cutillas, A., & Gil‐Muñoz, R. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.01.052 · Cited by 50
Effect of Pesticide Residues on the Aromatic Composition of Red Wines
Oliva, J. M., Navarro, S., Barba, A., Navarro, G., & Salinas, M. R. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9813135 · Cited by 50
Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile content
Sánchez‐Gómez, R., Garde‐Cerdán, T., Zalacaın, A., García, R., Cabrita, M. J., & Salinas, M. R. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.10.034 · Cited by 50
Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures
Thibaud, F., Courregelongue, M., & Darriet, P. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.9b06656 · Cited by 49
Wine Intake in the Framework of a Mediterranean Diet and Chronic Non-Communicable Diseases: A Short Literature Review of the Last 5 Years
Minzer, S., Estruch, R., & Casas, R. M. (2020) · Molecules · doi:10.3390/molecules25215045 · Cited by 51
Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine
Lee, S.-B., & Park, H.-D. (2020) · Microorganisms · doi:10.3390/microorganisms8101552 · Cited by 48
The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour
Parapouli, M., Hatziloukas, E., Drainas, C., & Perisynakis, A. (2009) · Journal of Industrial Microbiology & Biotechnology · doi:10.1007/s10295-009-0651-7 · Cited by 48
Gene-Metabolite Networks of Volatile Metabolism in Airen and Tempranillo Grape Cultivars Revealed a Distinct Mechanism of Aroma Bouquet Production
Rambla, J. L., Trapero‐Mozos, A., Diretto, G., Rubio‐Moraga, Á., Granell, A., Gómez‐Gómez, L., & Ahrazem, O. (2016) · Frontiers in Plant Science · doi:10.3389/fpls.2016.01619 · Cited by 48
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae
Englezos, V., Rantsiou, K., Cravero, F., Torchio, F., Giacosa, S., Ortiz-Julien, A., Gerbi, V., Rollè, L., & Cocolin, L. (2018) · Food Research International · doi:10.1016/j.foodres.2018.04.027 · Cited by 47
Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting
Criado, C., Chaya, C., Fernández‐Ruiz, V., Álvarez, M. D., Herranz, B., & Pozo‐Bayón, M. Á. (2019) · Food Research International · doi:10.1016/j.foodres.2019.108677 · Cited by 47
Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques
Liu, L., Loira, I., Morata, A., Suárez-Lepe, J. A., González, C., & Rauhut, D. (2015) · European Food Research and Technology · doi:10.1007/s00217-015-2566-z · Cited by 47
Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines
Oliveira, J. M., Oliveira, P., Baumes, R., & Maia, M. O. (2008) · Food Science and Technology International · doi:10.1177/1082013208097442 · Cited by 47
“Fusel alcohols seemed to have a positive influence on the fermentative aroma as their levels did not exceed 300mg/L (Rapp and Mandery, 1986).”
Background
Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines
Petrozziello, M., Torchio, F., Piano, F., Giacosa, S., Ugliano, M., Bosso, A., & Rollè, L. (2018) · Frontiers in Chemistry · doi:10.3389/fchem.2018.00137 · Cited by 47
Volatile by-products formed in low-temperature wine-making using immobilized yeast cells
Bardi, E. P., Κουτίνας, Α. Α., Psarianos, C. G., & Kanellaki, M. (1997) · Process Biochemistry · doi:10.1016/s0032-9592(97)00022-8 · Cited by 47
Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains
Blanco, P., Mirás‐Avalos, J. M., Pereira, E., & Orriols, I. (2013) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6122 · Cited by 51
The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine
Ivit, N. N., & Kemp, B. S. (2018) · Fermentation · doi:10.3390/fermentation4030073 · Cited by 46
Identification of Some Volatile Descriptors of the Rock-Rose-Like Aroma of Fortified Red Wines from Douro Demarcated Region
de Freitas, V. A. P., Ramalho, P. S., Azevedo, Z., & Macedo, A. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9901035 · Cited by 46
Early leaf removal impact on volatile composition of Tempranillo wines
Vilanova, M., Diago, M. P., Genisheva, Z. A., Oliveira, J. M., & Tardáguila, J. (2011) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.4673 · Cited by 45
“13–15 The volatile composition of grapes has been shown to be affected by leaf removal.”
Background
Effect of Oxygen on Volatile and Sensory Characteristics of Cabernet Sauvignon during Secondary Shelf Life
Lee, D.-H., Kang, B.-S., & Park, H. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf200759d · Cited by 47
Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines
García‐Carpintero, E. G., Sánchez‐Palomo, E., Gallego, M. A. G., & González-Viñas, M. A. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.08.035 · Cited by 45
Molecular characterization and molasses fermentation performance of a wild yeast strain operating in an extremely wide temperature range
Kopsahelis, N., Nisiotou, A. A., Kourkoutas, Y., Panas, P., Nychas, G. E., & Kanellaki, M. (2009) · Bioresource Technology · doi:10.1016/j.biortech.2009.05.011 · Cited by 45
Fortification Spirit, a Contributor to the Aroma Complexity of Port
Rogerson, F. S., & de Freitas, V. A. P. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb10323.x · Cited by 45
Molecular and Technological Characterization ofSaccharomyces cerevisiaeStrains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy
Tristezza, M., Fantastico, L., Vetrano, C., Bleve, G., Corallo, D., Grieco, F., Mita, G., & Grieco, F. (2014) · International Journal of Microbiology · doi:10.1155/2014/897428 · Cited by 44
“The ethyl acetate in concentrations ranging between 50 and 80 mg/L positively contributes to the aroma of the wine base [57], while when the concentration exceeds the threshold of olfactory perception (160 mg/L), it contributes negatively to bouquet of the wine, as it introduces a strong acetic…”
Analytical Method for Determination of Some Aroma Compounds on White Wines by Solid Phase Microextraction and Gas Chromatography
Ferreira, A. C. S., & de Pinho, P. G. (2003) · Journal of Food Science · doi:10.1111/j.1365-2621.2003.tb05811.x · Cited by 44
Post-Fermentation Treatments and Related Topics
Jackson, R. S. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-381468-5.00008-7 · Cited by 45
Flavor chemistry and assessment
Cole, V. C., & Noble, A. C. (1995) · Springer eBooks · doi:10.1007/978-1-4757-5214-4_14 · Cited by 43
Pitfalls encountered during quantitative determination of 3-alkyl-2-methoxypyrazines in grape must and wine using gas chromatography–mass spectrometry with stable isotope dilution analysis. Comprehensive two-dimensional gas chromatography–mass spectrometry and on-line liquid chromatography-multidimensional gas chromatography–mass spectrometry as potential loopholes
Schmarr, H., Ganß, S., Koschinski, S., Fischer, U., Riehle, C., Kinnart, J., Potouridis, T., & Kutyrev, M. (2010) · Journal of Chromatography A · doi:10.1016/j.chroma.2010.06.049 · Cited by 42
Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts
Aplin, J. J., White, K. P., & Edwards, C. G. (2018) · Food Microbiology · doi:10.1016/j.fm.2018.09.004 · Cited by 42
Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rosé wines
Salinas, M. R., Garijo, J., Pardo, F., Zalacaın, A., & Alonso, G. L. (2005) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2133 · Cited by 42
Chemical Constituents of Grapes and Wine
Jackson, R. S. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-381468-5.00006-3 · Cited by 42
Ambient and low temperature winemaking by immobilized cells on brewer’s spent grains: Effect on volatile composition
Mallouchos, A., Paul, L., Bekatorou, A., Κουτίνας, Α. Α., & Komaitis, M. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.12.047 · Cited by 41
Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)
Vilanova, M., Genisheva, Z. A., Bescansa, L., Masa, A., & Oliveira, J. M. (2009) · Journal of the Institute of Brewing · doi:10.1002/j.2050-0416.2009.tb00342.x · Cited by 41
Corn Starch Gel for Yeast Cell Entrapment. A View for Catalysis of Wine Fermentation
Kandylis, P., Goula, A., & Κουτίνας, Α. Α. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf802476w · Cited by 39
A critical review on extraction techniques and gas chromatography based determination of grapevine derived sesquiterpenes
Petronilho, S., Coimbra, M. A., & Rocha, S. M. (2014) · Analytica Chimica Acta · doi:10.1016/j.aca.2014.05.049 · Cited by 39
Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields
Garde‐Cerdán, T., Marsellés-Fontanet, À. R., Gil, M. A., Ancín‐Azpilicueta, C., & Martín‐Belloso, O. (2007) · European Food Research and Technology · doi:10.1007/s00217-007-0734-5 · Cited by 39
Extremely Low Temperature Fermentations of Grape Must by Potato-Supported Yeast, Strain AXAZ-1. A Contribution Is Performed for Catalysis of Alcoholic Fermentation
Kandylis, P., & Κουτίνας, Α. Α. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf073273n · Cited by 38
Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation
Sancho‐Galán, P., Arrocha, A. A., Jiménez‐Cantizano, A., & Palacios, V. M. (2021) · Agronomy · doi:10.3390/agronomy11030452 · Cited by 37
Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon
Ivić, I., Kopjar, M., Jukić, V., Bošnjak, M., Maglica, M., Mesić, J., & Pichler, A. (2021) · Molecules · doi:10.3390/molecules26040874 · Cited by 40
Chemical Constituents of Grapes and Wine
Jackson, R. S. (2000) · Elsevier eBooks · doi:10.1016/b978-012379062-0/50007-x · Cited by 39
Simultaneous Alcoholic and Malolactic Fermentations by Saccharomyces cerevisiae and Oenococcus oeni Cells Co-immobilized in Alginate Beads
Bleve, G., Tufariello, M., Vetrano, C., Mita, G., & Grieco, F. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00943 · Cited by 36
“These compounds are important in young wine aroma and are among key compounds in the fruity flavors of wines (Rapp and Mandery, 1986).”
Background
Effect of saliva esterase activity on ester solutions and possible consequences for the in‐mouth ester release during wine intake
Pérez‐Jiménez, M., Rocha‐Alcubilla, N., & Pozo‐Bayón, M. Á. (2018) · Journal of Texture Studies · doi:10.1111/jtxs.12371 · Cited by 36
“2019;50:62–70. fruity character of many types of wines (Escudero, Campo, Fariña, Cacho, & Ferreira, 2007; Francis & Newton, 2005; Rapp & Mandery, 1986).”
Volatile Profile Characterization of Croatian Commercial Sparkling Wines
Korenika, A.-M. J., Preiner, D., Tomaz, I., & Jeromel, A. (2020) · Molecules · doi:10.3390/molecules25184349 · Cited by 38
Strategies for the identification and sensory evaluation of volatile constituents in wine
Chen, L., & Darriet, P. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12810 · Cited by 36
Effect of terroir on the volatiles of Vitis vinifera cv. Albariño
Vilanova, M., Zamuz, S., Vilariño, F., & Sieiro, C. (2007) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2833 · Cited by 36
Effects of seven yeast strains on the volatile composition of Palomino wines
Estévez, P., Gil, M. L., & Falqué, E. (2004) · International Journal of Food Science & Technology · doi:10.1046/j.0950-5423.2003.00755.x · Cited by 36
Characterization of Glycosylated Aroma Compounds in Tannat Grapes and Feasibility of the Near Infrared Spectroscopy Application for Their Prediction
Boido, E., Fariña, L., Carrau, F., Dellacassa, E. S., & Cozzolino, D. (2012) · Food Analytical Methods · doi:10.1007/s12161-012-9423-5 · Cited by 39
Sorption Behavior of Volatile Phenols at the Oak Wood/Wine Interface in a Model System
Barrera-García, V. D., Gougeon, R. D., Voilley, A. J., & Chassagne, D. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf053043d · Cited by 36
Stereodifferentiation of some chiral monoterpenes using multidimensional gas chromatography
Askari, C., Hener, U., Schmarr, H., Rapp, A., & Mosandl, A. (1991) · Analytical and Bioanalytical Chemistry · doi:10.1007/bf00321500 · Cited by 36
Self-citation
The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and Malvasia Istriana Vitis vinifera (L.) grape wines
Bavčar, D., Česnik, H. B., Čuš, F., & Košmerl, T. (2011) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2011.02679.x · Cited by 35
Insights into the chemosensory basis of flavor in table grapes
Maoz, I., Kaplunov, T., Raban, E., Dynkin, I., Degani, O., Lewinsohn, E., & Lichter, A. (2019) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.10102 · Cited by 35
Binding capacity of brown pigments present in special Spanish sweet wines
Ortega-Herás, M., & José, M. (2009) · LWT · doi:10.1016/j.lwt.2009.04.001 · Cited by 34

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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