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Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review
- Reboredo-Rodríguez, Patricia, González-Barreiro, Carmen, Rial-Otero, Raquel, Cancho-Grande, Beatriz, Simal-Gándara, Jesús
- Critical reviews in food science and nutrition 2015 v.55 no.8 pp. 1053-1073
- chemical composition, chocolate, desserts, flavor, fortified wines, honey, nutrition science, odor compounds, odors, raisins, sales, small fruits, sugars, sweets, wine aging, wine grapes, Europe, North America
- Dessert sweet wines from Europe and North America are described in this review from two points of view: both their aroma profile and also their sensorial description. There are growing literature data about the chemical composition and sensory properties of these wines. Wines were grouped according to the production method (concentration of sugars in grapes) and to the aging process of wine (oxidative, biological, or a combination of both and aging in the bottle). It was found that wines natively sweets and wines fortified with liquors differ in their volatile compounds. Sensory properties of these wines include those of dried fruit (raisins), red berries, honey, chocolate and vanilla, which is contributing to their growing sales. However, there is still a need for scientific research on the understanding of the mechanisms for wine flavor enhancement.