Читать книгу Handbook of Enology, Volume 2 - Pascal Ribéreau-Gayon - Страница 67

Among the other volatile products likely to contribute to wine aroma are volatile phenols and sulfur derivatives. The latter are responsible for off‐odors whose causes and consequences are now well known and are described elsewhere in this volume (Sections 8.4 and 8.6). There are also several compounds that contribute to the varietal aromas of different grape varieties, e.g. terpenes in Muscats (Section 7.2.1). These compounds are also discussed at length in Chapter 7.

This section is thus exclusively devoted to carbonyl compounds, lactones, and acetals.