Chapter 8F
Interactions Between Wine Matrix
Macro-Components and Aroma Compounds
Mar ́ıaAngeles Pozo-Bay ́ ́on and Gary Reineccius
Contents
8F.1 Introduction...................... ........................................ 417
8F.1.1 Partition Coefficient......... ........................................ 417
8F.1.2 Methods to Measure Interactions Between Aroma Compounds and Wine
Macro-Components.. ............................................... 418
8F.2 Interactions Between Aroma Compounds and Specific Wine Matrix Components.... 421
8F.2.1 Wine Matrix Composition.... ........................................ 421
8F.2.2 Effect of Specific Components on Wine Aroma.................... ...... 422
8F.3 ConclusionsandFutureTrends............................................... 431
References ............................................................... 432
8F.1 Introduction
Although there are many studies in the literature that have focused on the identifica-
tion and quantification of wine aroma compounds, to understand fully wine aroma
perception it is necessary to incorporate the study of the interactions between aroma
components and non-volatile wine matrixmacro-components. This phenomenon
influences aroma volatility and solubility, and thus its release from wine. Aroma
release ultimately influences aroma perception. Although some research has been
devoted to the study of interactions of aroma compounds and non-volatile com-
ponents of wine, the diversity and significant of these interactions have not been
thoroughly considered. This chapter is devoted to a discussion of this topic.
8F.1.1 Partition Coefficient
Aroma perception of a food, e.g. wine, is strongly influenced by the way indigenous
aroma molecules distribute between the gas and liquid phases. This distribution
M.A. Pozo-Bay ́ ́ on (B)
Instituto de Fermentaciones Industriales (CSIC), C/Juan de la Cierva 3, 28806 Madrid, Spain
e-mail: [email protected]
M.V. Moreno-Arribas, M.C. Polo (eds.),Wine Chemistry and Biochemistry,
DOI 10.1007/978-0-387-74118-516,©CSpringer Science+Business Media, LLC 2009
417