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Recent advances in the study of grape and wine volatile composition: Varietal, fermentative and ageing aroma compounds

AuthorsRubio Bretón, María Pilar ; Salinas, M. Rosario; Nevares, Ignacio; Pérez-Álvarez, Eva Pilar; Álamo-Sanza, M. del; Marín San Román, Sandra; Alonso, Gonzalo Luis; Garde-Cerdán, Teresa
Issue Date2020
PublisherTaylor & Francis
CitationFood Aroma Evolution: During Food Processing, Cooking, and Aging 22: 439-464 (2020)
AbstractWine aroma is very complex due to the large number of volatile compounds that it contains. Various aromatic compounds can be distinguished in wine, and they depend on several factors such as grape variety, season, terroir, grape maturity, viticultural practices, fermentation conditions, and conservation, with grape maturity and alcoholic fermentation being the most critical stages. The varietal aromas of wine are composed by the odorous compounds that come from the grape’s own metabolism. The terpenes found in most grape cultivars are alcohols and oxides of 10 carbon atoms, such as geraniol, linalool, citronellol, nerol, and rose oxide, among others. The aging period for a wine involves the development of a series of processes that determine the properties of the end product. Aromatic composition is a key aspect of wine quality. Varietal and pre-fermentative aromas are mainly influenced by grape variety and their state of maturity, viticultural practices, and edaphic and climatic conditions.
Publisher version (URL)http://dx.doi.org/10.1201/9780429441837-22
Identifiersisbn: 978-0429441837
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(ICVV) Libros y partes de libros
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