Abstract
The quality of grapes, as well as wine quality, flavor, stability, and sensorial characteristics depends on the content and composition of several different groups of compounds from grapes. One of these groups of compounds are sugars and consequently the alcohol content quantified in wines after alcoholic fermentation. During grape berry ripening, sucrose transported from the leaves is accumulated in the berry vacuoles as glucose and fructose. The wine alcohol content continues to be a challenge in oenology, as it is also the study of the role of chemosensory factors in alcohol intake and consumer preferences. Several technical and scientific advances have occurred in recent years, such as identification of receptors and other important molecules involved in the transduction mechanisms of flavor. In addition, consumers know that wines with high alcohol content can causes a gustatory disequilibrium affecting wine sensory perceptions leading to unbalanced wines. Hence, the object of this review is to enhance the knowledge on wine grape sugar composition, the alcohol perception on a sensorial level, as well as several technological practices that can be applied to reduce the wine alcohol content.
Highlights
Biology and Environment, Universidade de Trás-os-Montes e Alto Douro, Edifício de Enologia, Tel.: +351-259-350-657; Fax: +351-259-350-480
The sugar composition of berries has a key role in wine quality, since they determine the alcohol content of the wines
It is important to know the limitations of these techniques on the wine sensorial characteristics, as well as providing information related to wine quality and consumer acceptance of these wines
Summary
The sugar composition of berries has a key role in wine quality, since they determine the alcohol content of the wines. Density, and surface tension are the essential rheological properties which affect the mouthfeel of liquid food products, such as wine. They modify other sensory properties like saltiness, sweetness, bitterness, flavor, and astringency [14,15,16]. The intention of this review is to contribute to a better knowledge on the grape sugar composition, including the factors that influenced their accumulation during grape ripening, the alcohol perception on sensorial level, as well as technological practical to reduce the wine alcohol content
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