Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 1: sensory study

Role of Glycosidic Aroma Precursors on the odorant profiles of Grenache noir and Syrah Wines from the Rhone valley. Part 1: sensory study

Aims: The aim of this study was to demonstrate the impact of the volatile compounds, arising from glycosidic precursors contained in the berries of Vitis vinifera L.cv Syrah and Grenache noir varieties, on wine aromas from these varieties. Methods and results: The sensory analysis was used to compar...

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Bibliographic Details
Main Authors: Marie A. Segurel, Raymond L. Baumes, Christine Riou, Alain Razungles
Format: Article
Language:English
Published: International Viticulture and Enology Society 2009-12-01
Series:OENO One
Subjects:
wine
aging
aroma precursors
glycoconjugates
sensory analysis
Grenache noir
Syrah
Online Access:https://oeno-one.eu/article/view/793

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