Add time:08/30/2019         Source:sciencedirect.com

Red wine quality and style are highly influenced by the qualitative and quantitative composition of aromatic compounds having various chemical structures and properties and their interaction within different red wine matrices. The understanding of interactions between the wine matrix and volatile compounds and the impact on the overall flavor as well as on typical or specific aromas is getting more and more important for the creation of certain wine styles. This chapter reviews the current knowledge of the most important aromatic compounds in wines of red varieties, in particular varietal thiols and other volatile sulfur compounds, methoxypyrazines, C13-norisoprenoides and a wide range of high aroma-active compounds that are responsible for specific or typical aromas in red wines.

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