italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Infowine Premium
  • » Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption

Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption

María Ángeles del Pozo Bayón; (CIAL) CSIC-UAM, Spain

Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption

In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence the composition of the retronasal aroma during wine consumption.

Unlike studies related to the aromatic composition of wine, the study of the retronasal aroma requires new scientific approaches that focus not only on wine, but on the interaction of wine and its chemical components (aromatic or not), with the structures and components of the oral cavity (saliva, oral mucosa, oral microbiota).

These processes that occur during the ingestion of wine, affect the composition of the retronasal aroma as well as the kinetics of intraoral flavour release affecting both immediate and prolonged aromatic perception (aromatic persistence).

These studies require analytical methodologies that allow the analysis of the aroma in consumption conditions, either using in vitro methods based on artificial mouths coupled to mass spectrometers (PTR-ToF-MS) or in vivo methods, monitoring the aroma released on a nasal level (in-nose PTR-ToF-MS) or in the oral cavity (intra-oral SPME). Both techniques have allowed to verify the impact of the non-volatile fraction of the matrix of wine and especially its phenolic composition, on the retronasal aroma and its sensory impact. Recent research also shows that certain physiological factors also have an effect on the aromatic composition of wine.

Winner of the Enoforum awards 2018. The paper reproduced in this video-seminar  was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018).

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 02/17/2019
Item available in francais spagnolo
Premium Contents Area
  • VIDEO SEMINAR (streaming 20 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,859375