Wine chemistry: compounds responsible for color, aroma, and flavor
Keywords:
Red wine, Sensory profile, FermentationAbstract
Wine is a beverage obtained from the alcoholic fermentation of Vitis vinifera grape musts. It contains many chemical compounds responsible for various sensory attributes such as color, aroma, taste, flavor, and mouthfeel. Among the most remarkable compounds are anthocyanins, which are responsible for color of red and rosé wines; tannins, which are the molecules that produce bitterness and astringency; glucose and fructose, which cause sweetness; and various volatile compounds such as norisoprenoids, higher alcohols, and esters, which are responsible for different aromas.
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