TY - CHAP A1 - Antia G. Pereira A2 - Maria Fraga A3 - Paula Garcia-Oliveira A4 - Maria Carpena A5 - Cecilia Jimenez-Lopez A6 - Catarina Lourenço-Lopes A7 - Lillian Barros A8 - Isabel C.F.R. Ferreira A9 - Miguel Angel Prieto A10 - Jesus Simal-Gandara ED1 - Fernanda Cosme ED2 - Fernando M. Nunes ED3 - Luís Filipe-Ribeiro Y1 - 2021-02-10 PY - 2021 T1 - Management of Wine Aroma Compounds: Principal Basis and Future Perspectives N2 - This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science. BT - Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging SP - Ch. 3 UR - https://doi.org/10.5772/intechopen.92973 DO - 10.5772/intechopen.92973 SN - 978-1-83962-576-3 PB - IntechOpen CY - Rijeka Y2 - 2022-01-17 ER -