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Wine Aroma Compounds in Grapes: A Critical Review

Author:
González-Barreiro, Carmen, Rial-Otero, Raquel, Cancho-Grande, Beatriz, Simal-Gándara, Jesús
Source:
Critical reviews in food science and nutrition 2015 v.55 no.2 pp. 202-218
ISSN:
1549-7852
Subject:
cultivars, grapes, growers, harvest date, nutrition science, odor compounds, odors, small fruits, vines, vineyard soils, volatile organic compounds, weather, wine quality, winemaking, wines
Abstract:
Volatile organic compounds are vital to wine quality, determining their aroma and varietal characteristics. Which are present, and in what quantity, depends on the cultivar, the situation and soil of the vineyard, weather, cultivation methods, and wine-making practices. Here, we review the literature on the development of wine aroma compounds in grapes, and how it is affected by the above-named factors. Increasing understanding of these processes at the molecular level will aid vine growers in the optimal selection of harvest dates and other decisions favoring the consistent production of balanced, flavorful berries.
Agid:
1219556