RECENT DEVELOPMENTS IN THE FIELD OF WINE FLAVOUR RESEARCH

Abstract

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. 1982 The Institute of Brewing & Distilling