Wine Aroma Compounds in Grapes: A Critical Review

被引:312
作者
Gonzalez-Barreiro, Carmen [1 ]
Rial-Otero, Raquel [1 ]
Cancho-Grande, Beatriz [1 ]
Simal-Gandara, Jesus [1 ]
机构
[1] Univ Vigo, Fac Food Sci & Technol, Dept Analyt & Food Chem, Nutr & Bromatol Grp, E-32004 Orense, Spain
关键词
grapes; wines; volatiles; aroma; ripening; soil type; seasonal weather; vineyard practices; VITIS-VINIFERA L; BAR SORPTIVE EXTRACTION; GLYCOSIDICALLY BOUND MONOTERPENES; CABERNET-SAUVIGNON WINES; VOLATILE COMPOUNDS; SENSORY ATTRIBUTES; FRUIT COMPOSITION; VINE PERFORMANCE; FUNCTIONAL-CHARACTERIZATION; FLAVOR PRECURSORS;
D O I
10.1080/10408398.2011.650336
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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.
引用
收藏
页码:202 / 218
页数:17
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