, Volume 42, Issue 8, pp 873–884 | Cite as

Wine aroma

  • A. Rapp
  • H. Mandery
New progress in vine and wine research


The progress made in the analysis of volatile wine constituents has led to a better understanding of the complexity of wine aroma.

Now many factors influencing wine aroma are not only characterized by their sensory impact, but also by chemical data which in many cases allow a more differentiated approach. By correlating sensory and analytical data headway has been made, especially in the field of wine off-odors. Successful analytical cultivar differentiation based on wine volatiles indicates the importance and possibilities of wine aroma for quality control.

Key words

Wine flavor grape aroma volatiles fermentation aroma wine bouquet undesirable odors off-odors 


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© Birkhäuser Verlag 1986

Authors and Affiliations

  • A. Rapp
    • 1
    • 2
  • H. Mandery
    • 1
    • 2
  1. 1.Federal Research Station for Grapevine-BreedingSiebeldingen(Federal Republic of Germany)
  2. 2.Institute for Food ChemistryUniversity of KarlsruheKarlsruhe(Federal Republic of Germany)

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