The herbaceous character of wines

Main Article Content

Massimo Mozzon http://orcid.org/0000-0002-5132-5070
Sara Savini http://orcid.org/0000-0001-6037-3341
Emanuele Boselli http://orcid.org/0000-0001-7931-6961
John H Thorngate

Keywords

green leaf volatiles, herbaceous, methoxypyrazines, thiols, vegetative, wine aroma

Abstract

The herbaceous (vegetative) character of wine can be pleasant or not depending on different circumstances. It can be specific to a particular grape cultivar (an endogenous varietal character) or produced during the winemaking procedure, from either an endogenous or exogenous cause. Several volatile wine components containing oxygen (aldehydes and alcohols with 6 carbon atoms), nitrogen (alkylmethoxypyrazines), and selected sulfur compounds (thiols, sulfides, disulfides) are reviewed and described. The effects of micro-oxygenation and storage in wood on the herbaceous post-fermentative character are discussed. Thus, the preventive tools and winemaking technologies used to reduce or to control this sensory character are described.

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