| Title: | "Aroma of Icewine: A Review on How Environmental, Viticultural, and Oenological Factors Affect the Aroma of Icewine" |
| Address: | "Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China. Centre des Sciences du Gout et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Universite Bourgogne Franche-Comte, 21000 Dijon, France" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The aroma of a wine is mostly driven by not only the factors in the vineyard, such as the grape variety and harvest time, but also the fermentation process. Icewine is a unique, intensely sweet wine made from late harvested grapes that have frozen naturally on the vine. Different from normal table wines, the grapes used in icewine naturally undergo a dehydration process and freeze-thaw cycles, and the must for icewine making has to be pressed from frozen grapes. This pressing process leaves water behind as ice crystals and allows the grape juice to be concentrated with more sugars, acids, and other dissolved solids, resulting in a slower than normal fermentation. These special procedures can lead to a unique aroma characteristic of icewine. This review delves into recent advances in chemical compounds related to icewine aroma characteristics and addresses how changes in these aroma characteristics and composition are influenced by environmental, viticultural, and oenological factors in the vineyard and winery. Deficiencies in previous studies and future trends related to the flavor science of icewine were also briefly addressed" |
| Keywords: | Fermentation Odorants/analysis Taste *Vitis *Volatile Organic Compounds/analysis *Wine/analysis frozen grapes odor oenology sweet wines viticulture; |
| Notes: | "MedlineMa, Yue Xu, Yan Tang, Ke eng Review 2021/06/19 J Agric Food Chem. 2021 Jun 30; 69(25):6943-6957. doi: 10.1021/acs.jafc.1c01958. Epub 2021 Jun 18" |
