ArticleFoods (Basel, Switzerland)2022
Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 24 citations in OpenAlex.
- Comparative Evaluation and Physicochemical Characterisation of Three Tolerant Interspecific Grape Cultivars.Plants (Basel, Switzerland) · 2026Article
- Exploring Ultrasound Treatments as a Prefermentative Technique to Enhance the Phenolic Composition and the Taste Sensory Attributes of Malvazija Istarska Wines.Foods (Basel, Switzerland) · 2026Article
- Chinese and Korean Consumers' Preferences for Oolong and Black Oolong Teas.Foods (Basel, Switzerland) · 2025Article
- The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Foods (Basel, Switzerland) · 2025Article
- A Comprehensive Review on Polyphenols of White Wine: Impact on Wine Quality and Potential Health Benefits.Molecules (Basel, Switzerland) · 2024Review
- Volatilomics of Fruit Wines.Molecules (Basel, Switzerland) · 2024Review
- Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products-Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects.Foods (Basel, Switzerland) · 2023Review
- Alcohol-related liver disease: also a question of what you drink?Exploration of digestive diseases · 2023Article
- Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products.Foods (Basel, Switzerland) · 2022Article
- Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers' acceptability of mono-origin and mono-variety coffees.Journal of food science · 2022Article
- The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety 'Hibernal' as a Factor Determining the Method of Producing Straw Wines.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
Abstract
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography-mass spectrometry (GC-MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines.
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