| Title: | Wine aroma compounds in grapes: a critical review |
| Author(s): | Gonzalez-Barreiro C; Rial-Otero R; Cancho-Grande B; Simal-Gandara J; |
| Address: | "a Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology , University of Vigo-Ourense Campus , E-32004 Ourense , Spain" |
| DOI: | 10.1080/10408398.2011.650336 |
| ISSN/ISBN: | 1549-7852 (Electronic) 1040-8398 (Linking) |
| 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" |
| Keywords: | Agriculture/methods Food Handling/methods Fruit/*chemistry/growth & development Greenhouse Effect Odorants/analysis Soil/chemistry Vitis/*chemistry/growth & development Volatile Organic Compounds/*analysis Weather Wine/*analysis aroma grapes ripening seas; |
| Notes: | "MedlineGonzalez-Barreiro, Carmen Rial-Otero, Raquel Cancho-Grande, Beatriz Simal-Gandara, Jesus eng Research Support, Non-U.S. Gov't Review 2014/06/11 Crit Rev Food Sci Nutr. 2015; 55(2):202-18. doi: 10.1080/10408398.2011.650336" |
