From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine
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Data
2015-11-02
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Beverages
Resumo
The 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.
Descrição
Palavras-chave
alcohol content , alcohol reduction technologies , grapes , sensory perception , sugar accumulation , wine
Citação
From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine