From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine

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dc.contributor.authorJordão, António M.
dc.contributor.authorVilela, Alice
dc.contributor.authorCosme, Fernanda
dc.date.accessioned2015-11-05T14:44:56Z
dc.date.available2015-11-05T14:44:56Z
dc.date.issued2015-11-02
dc.description.abstractThe quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics depends on the content and composition of several different groups of compounds from grapes. One of these groups of compounds are sugars and consequently the alcohol content quantified in wines after alcoholic fermentation. During grape berry ripening, sucrose transported from the leaves is accumulated in the berry vacuoles as glucose and fructose. The wine alcohol content continues to be a challenge in oenology, as it is also the study of the role of chemosensory factors in alcohol intake and consumer preferences. Several technical and scientific advances have occurred in recent years, such as identification of receptors and other important molecules involved in the transduction mechanisms of flavor. In addition, consumers know that wines with high alcohol content can causes a gustatory disequilibrium affecting wine sensory perceptions leading to unbalanced wines. Hence, the object of this review is to enhance the knowledge on wine grape sugar composition, the alcohol perception on a sensorial level, as well as several technological practices that can be applied to reduce the wine alcohol content.pt
dc.identifier.citationFrom Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Winept
dc.identifier.issnISSN 2306-5710
dc.identifier.urihttp://hdl.handle.net/10348/5217
dc.language.isoengpt
dc.peerreviewedyespt
dc.publisherBeveragespt
dc.relation.ispartofCQ - Centro de Químicapt
dc.relation.publisherversionhttp://www.mdpi.com/2306-5710/1/4/292pt
dc.rightsrestricted accesspt
dc.subjectalcohol contentpt
dc.subjectalcohol reduction technologiespt
dc.subjectgrapespt
dc.subjectsensory perceptionpt
dc.subjectsugar accumulationpt
dc.subjectwinept
dc.titleFrom Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Winept
dc.typejournal articlept
degois.publication.firstPage292pt
degois.publication.issue1pt
degois.publication.lastPage310pt
degois.publication.titleBeveragespt
degois.publication.volume4pt
dspace.entity.typePublicationen
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