Formation of wine aroma: Tones and imperfections caused by minor components (review)

Mechanisms of the formation of primary and secondary wine aromas and processes associated with wine maturation and aging are reviewed. Compounds determining brand- or technology-specific aroma tones (floral, fruit. honey, black-currant, nightshade, yeast, oak-cask, thermal-treatment, etc.) are identified. Chemical background of unacceptable, foul tones (oxidized, murine, acetate, hydrogen-sulfide, saprogenic. cabbage, hospital, mold, vulpine, etc.) is presented.