Based on a paper presented to the London Section of the Institute of Brewing. 9th February, 1981.
RECENT DEVELOPMENTS IN THE FIELD OF WINE FLAVOUR RESEARCH*
Version of Record online: 9 APR 2013
1982 The Institute of Brewing & Distilling
Journal of the Institute of Brewing
Volume 88, Issue 1, pages 43–53, January-February 1982
How to Cite
Williams, A. A. (1982), RECENT DEVELOPMENTS IN THE FIELD OF WINE FLAVOUR RESEARCH. Jnl Institute Brewing, 88: 43–53. doi: 10.1002/j.2050-0416.1982.tb04069.x
- Issue online: 9 APR 2013
- Version of Record online: 9 APR 2013
- Received 24 July 1981
- wine flavour;
Refinements in techniques for removing, separating and identifying flavour components in wines have brought about a tremendous increase in the available knowledge of such components. Improvements in sensory methods, too, are leading to a better understanding of the important flavour characteristics of wines so that the significance of identified components to wine quality can be unravelled. This paper discusses recent developments, both from the analytical and sensory point of view, and draws attention to some of the more flavour significant compounds which have been reported over recent years.