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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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Research works printed but not linked: 49

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  2. Askar, A., Bielig, H. J., and Treptow, H., Aromaveränderungen von Orangensaft. Dt. Lebensm. Rdsch.69 (1973) 162–167.
  3. Augustyn, O. P. H., Rapp, A., and van Wyk, C. J., Some volatile aroma components of Vitis vinifera L. Cv. Sauvignon blanc, S. Afr. J. Enol. Vitic.3 (1982) 53–59.
  4. Avakyants, S. P., Rastyannikov, E. G., Chernyaga, B. S., and Navrotskii, V. J., Khromato-mass-spektrometricheskoe issledovanie letuchikh vesnchestv vina. Vinodel. Vinograd. SSSR41 (1981) 50–53.
  5. Baro, A. L., and Quiros Carrasco, J. A., Les conditions de formation des aldehydes dans les vins. Relation et importance en rapport avec les phénomènes d'oxydation et les caractéristiques organoleptiques. Bull. O.I.V.50 (1977) 253–267.
  6. Bayonove, C., Cordonnier, R., and Dubois, R., Etude d'une fraction caractéristique de l'arôme du raisin de la variété Cabernet-Sauvignon: mise en évidence de la 2-méthoxy-3-isobutylpyrazine. C.r. Acad. Sci. Ser. D281 (1975) 75–78.
  7. Bayonove, C., Cordonnier, R., and Ratier, R., Localisation de l'arôme dans la baie de raisin: variétés Muscat d'Alexandrie et Cabernet Sauvignon. C.r. Acad. Agric. Fr.60 (1974) 1321–1328.
  8. Boeckh, J., Die chemischen Sinne-Geruch und Geschmack, in: Handbuch Physiologie des Menschen, Eds Gauer, Cramer and June. Urban and Schwarzenberg, München 1972.
  9. Boidron, J. N., Relation entre les substances terpéniques et la qualité du raisin (Role du Botrytis cinerea). Annls Technol. agric.27 (1978) 141–145.
  10. Cordonnier, R., and Bayonove, C., Les composantes varietales et prefermentaires de l'arôme de vins. Extrait Parfum Cosmet. Arômes24 (1978) 67–77.
  11. Cordonnier, R., and Bayonove, C., Etude de la phase prefermentaire de la vinification: Extraction et formation de certain composé de l'arôme; cas des terpenol, des aldehydes et des alcools en C6. Conn. Vigne Vin15 (1981) 269–286.
  12. Drawert, F., and Schreier, P., Charactérisation des raisins et des vins à l'aide de certains constituants remarquables. Annls Technol. agric.27 (1978) 367–375.
  13. Drawert, F., Tressl, R., Heimann, W., Emberger, R., and Speck, M., Über die Biogenese von Aromastoffen bei Pflanzen und Früchten. XV. Enzymatisch-oxydative Bildung von C6-Aldehyden und Alkoholen und deren Vorstufen bei Äpfeln und Trauben. Chem. Mikrobiol. Technol. Lebensm.2 (1973) 10–22.
  14. Dubois, P., and Rigaud, J., A propos de gôut de bouchon. Vignes Vins No. 301 (1981) 48–49.
  15. Dubois, P., Rigaud, J., and de Kimpe, J., Identification de la dimethyl-4,5-tetrahydrofuranedione-2,3 dans le vin jaune des Jura. Lebensmittelwiss. Technol.9 (1976) 366–368.
  16. Güntert, M., Gaschromatographisch-massenspektrometrische Untersuchungen flüchtiger Inhaltsstoffe des Weinaromas: Beitrag zur Sortencharakterisierung der Rebsorte Weisser Riesling. Thesis, Universität Karlsruhe, Karlsruhe 1984.
  17. Heimann, W., Rapp, A., Völter, J., and Knipser, W., Beitrag zur Entstehung des Korktons im Wein, Dt. Lebensm. Rdsch.79 (1983) 103–107.
  18. Hennig, K., and Villforth, F., Die Aromastoffe der Weine. Vorratspfl. Lebensmittelforsch.5 (1942) 181–200 and 313–333.
  19. Mandery, H., Gaschromatographisch-massenspektrometrische Untersuchungen flüchtiger Inhaltsstoffe des Traubenmost- und Weinaromas: Auswirkung der Süssung auf die Aromazusammensetzung. Dissertation, Universität Karlsruhe, Karlsruhe 1983.
  20. Marais, J., The effect of pH on esters and quality of Colombar wine during maturation. Vitis17 (1978) 396–403.
  21. Marais, J., Effect of storage time and temperature on the formation of dimethyl sulphide and on white wine quality. Vitis18 (1979) 254–260
  22. Marais, J., Terpenes in the aroma of grapes and wines: A Review. S. Afr. J. Enol. Vitic.4 (1983) 49–60.
  23. Marais, J., and Pool, H. J., Effect of storage time and temperature on the volatile composition and quality of dry white table wines. Vitis19 (1980) 151–164.
  24. Ohloff, G., Recent developments in the field of naturally-occurring aroma components. Fortschr. Chem. org. NatStoffe35 (1978) 431–527.
  25. Rapp, A., Güntert, M., and Heimann, W., Beitrag zur Sortencharakterisierung des Weines der Rebsorte Riesling. II. Untersuchung der Aromastoffzusammensetzung deutscher Weissweine der Rebsorten Riesling, Müller-Thurgau und Silvaner. Vitis24 (1985) 139–150.
  26. Rapp, A., Güntert, M., and Rieth, W., Einfluss der Maischestandzeit auf die Aromazusammensetzung des Traubenmostes und Weines. Dt. Lebensm. Rdsch.81 (1985) 69–72.
  27. Rapp, A., and Hastrich, H., Gaschromatographische Untersuchungen über die Aromastoffe von Weinbeeren III. Die Bedeutung des Standortes für die Aromastoffzusammensetzung der Rebsorte Riesling. Vitis17 (1978) 288–298.
  28. Rapp, A., Knipser, W., Engel, L., Ullemeyer, H., and Heimann, W., Fremdkomponenten im Aroma von Trauben und Weinen interspezifischer Rebsorten: I. Die Erdbeernote. Vitis19 (1980) 13–23.
  29. Rapp, A., Mandery, H., and Güntert, M., Terpene compounds in wine. Flavour research of alcoholic beverages, pp. 255–274. Eds L. Nykänen and P. Lektonen. Foundations for biotechnical and industrial fermentation research 3, Helsinki 1984.
  30. Rapp, A., Mandery, H., and Ullemeyer, H., Neue Monoterpendiole in Traubenmosten und Weinen und ihre Bedeutung für die Genese einiger cyclischer Monoterpenäther. Vitis23 (1984) 84–92.
  31. Reazin, G. H., Baldwoin, S., Scales, H. S., Washington, H. W., and Andreasen, A., Determination of the congeners produced from ethanol during whiskey maturation. J. Ass. Off. analyt. Chem.59 (1976) 770–776.
  32. Ribéreau-Gayon, P., Recherches technologiques sur les composés phénoliques des vins rouges. III. Influence du mode de logement sur les caractères chimiques et organoleptiques des vins rouges, plus particulièrement sur leur couleur. Conn. Vigne Vin5 (1971) 87–97.
  33. Ribéreau-Gayon, P., ‘Wine-Flavor’ in flavor of foods and beverages. Eds G. Charalambous and G. E. Inglett, Academic Press, New York/San Francisco/London 1978.
  34. Rieth, W., Gaschromatographisch-massenspektrometrische Untersuchungen flüchtiger Inhaltsstoffe des Traubenmost- und Weinaromas: Einfluss önologischer Verfahren und Behandlungsstoffe auf die Aromazusammensetzung. Dissertation, Universität Karlsruhe, Karlsruhe 1984.
  35. Schreier, P., Flavor composition of wines: a review, CRC. Food Sci. Nutr.12 (1979) 59–111.
  36. Schreier, P., and Drawert, F., Gaschromatographisch-massenspektrometrische Untersuchung flüchtiger Inhaltsstoffe des Weines. V. Alkohole, Hydroxy-Ester, Lactone und andere polare Komponenten des Weinaromas. Chem. Mikrobiol. Technol. Lebensm.3 (1974) 154–160.
  37. Schreier, P., Drawert, F., Junker, A., and Reiner, L., Anwendung der multiplen Diskriminanzanalyse zur Differenzierung von Rebsorten anhand der quantitativen Verteilung flüchtiger Weininhaltsstoffe. Mitt. Klosterneuburg26 (1976) 225–234.
  38. Simpson, R. F., Aroma and compositional changes in wine with oxidation, storage and aging. Vitis17 (1978) 274–287.
  39. Simpson, R. F., Aroma composition of bottle aged white wine. Vitis18 (1979) 148–154.
  40. Simpson, R. F., and Miller, G. C., Aroma composition of aged Riesling wine. Vitis22 (1983) 51–63.
  41. Singleton, V. L., and Noble, A. C., Wine flavor and phenolic substances. Am. chem. Soc. Symp.26 (1976) 47–70.
  42. Souffleros, A., Thesis, Université de Bordeaux II, Bordeaux.
  43. Stevens, K. L., Bomben, J. L., Lee, A., and Mc Fadden, W. H., Volatiles from grapes. Muscat of Alexandria. Food Res.22 (1957) 384–395.
  44. Tanner, H., and Zanier, C., Zur analytischen Differenzierung von Muffton und Korkgeschmack. Weinwirtschaft118 (1982) 15–16.
  45. Tanner, H., Zanier, C., and Buser, H. R., 2,4,6-Trichloranisol: eine dominierende Komponente des Korkgeschmackes. Schweiz. Z. Obst-Weinb.117 (1981) 97–103 and 752–757.
  46. Terrier, A., Boidron, J. N., and Ribéreau-Gayon, P., Teneurs en composés terpéniques des raisins de V. vinifera. C.r. Acad. Sci. Ser. D.275 (1972) 941–944.
  47. Tucknott, O. G., The mousy taint in fermented beverages. Thesis, Univ. of Bristol, Bristol 1977.
  48. Versini, G., Inama, S., and Sartori, G., A capillary column gaschromatographic research into the terpene constituents of ‘Riesling Renano’ (Rhine Riesling) wine from Trentino Alto Adige: their distribution within berries, their passage into must and their presence in the wine according to different wine-making procedures, organoleptic considerations. Vini ital.23 (1981) 189–211.
  49. Webb, A. D., and Berg, H. W., Terms used for tasting. Wines Vines36 (1975) 25–28.

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Metadata

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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