italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Other Topics
  • » From the glass to the mouth: wine-related and human-physiological factors affecting retronasal aroma during wine consumption

From the glass to the mouth: wine-related and human-physiological factors affecting retronasal aroma during wine consumption

María Ángeles Del Pozo Bayón, CSIC-UAM, Spagna

From the glass to the mouth: wine-related and human-physiological factors affecting retronasal aroma during wine consumption

A new line of research focused on determining the chemical, biochemical and physiological factors affecting the composition of the retronasal aroma during wine consumption, has led to new scientific approaches being required. Not only focusing on the wine itself, but also on the interaction of the wine and its chemical components, with structures and components of the oral cavity that mainly happen during wine intake.

What are the consequences on the kinetics of aroma release in the buccal-pharyngeal cavity?

Read the article to learn about the techniques that have verified the impact of the non-volatile matrix of the wine and especially of the phenolic composition, on the retronasal aroma and its sensory impact.

Article based on the paper presented at the SIVE OENOPPIA Awards (12th edition of Enoforum; Vicenza, Italy, May 21-23, 2019)

Published on 03/07/2021
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,34375