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Contribution of Nonvolatile Composition to Wine Flavor
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Edité par CCSD ; Taylor & Francis -
International audience. This review is aimed at giving an overview of the current state of knowledge of nonvolatile molecules with sensory activity in wine. For this purpose, nonvolatile molecules with known sensory properties are reported and their ability to impact or alter the taste and tactile sensations has been discussed. Then, the importance of sensory interactions in wine is highlighted. Finally, the techniques developed with the aim of detecting nonvolatile sensory-active molecules involved in wine taste or tactile sensations are reviewed. More research should be carried out for determining the real sensory impact of nonvolatiles in global flavor properties; as such, more strategies in both analytical and sensory analyses should be developed. The subsequent steps in relating instrumental data to sensory perception would involve sensory analysis, threshold analysis, and the use of model systems or the addition of a suspected nonvolatile compound with sensory activity directly to the wine.
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