+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Meta-Analysis of the Core Aroma Components of Grape and Wine Aroma



Meta-Analysis of the Core Aroma Components of Grape and Wine Aroma



Frontiers in Plant Science 7: 1472



Wine aroma strongly influences wine quality, yet its composition and its evolution during the winemaking process are poorly understood. Volatile compounds that constitute wine aroma are traditionally divided into three classes according to their origin: grape, fermentation, and maturation aroma. We challenge this view with meta-analysis and review of grape and wine volatiles and their precursors from 82 profiling experiments. We compiled a list of 141 common grape and wine volatiles and quantitatively compared 43 of them. Our work offers insight into complex relationships between biosynthesis of aroma in grapes and the changes during the winemaking process. Monoterpenes are one of the largest and most researched wine aroma compounds. We show that their diversity in wines is mainly due to the oxidative metabolism of linalool in grapes. Furthermore, we demonstrate that most of the linalool produced in grapes is converted to these oxidized derivatives.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 058296277

Download citation: RISBibTeXText

PMID: 27746799

DOI: 10.3389/fpls.2016.01472


Related references

Analysis of aroma components in the grape and dry red wine of 8804 by GC/MS. Journal of Northwest A and F University Natural Science Edition 35(6): 83-88, 2007

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies. Journal of Agricultural and Food Chemistry 67(17): 4876-4884, 2019

Influence of viticulture practices on grape aroma precursors and their relation with wine aroma. Journal of the Science of Food and Agriculture 95(4): 688-701, 2015

Chasing wine aroma - does Oenococcus oeni have the potential to release aroma compounds from authentic grape precursors?. Australian and New Zealand Wine Industry Journal 19(2): 24-26, 28, 30-31, 2004

Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning. Journal of Agricultural and Food Chemistry 57(21): 10313-10322, 2009

The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. Journal of Chromatography 331(1): 83-90, 1985

The aroma of grapes. Localisation and evolution of free and bound fractions of some grape aroma components c.v. Muscat during first development and maturation. Journal of the science of food and agriculture 36(9): 857-862, 1985

The aroma of grapes localization and evolution of free and bound fractions of some grape aroma components in cultivar muscat during first development and maturation. Journal of the Science of Food & Agriculture 36(9): 857-862, 1985

Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aroma thereby obtained. Official Gazette of the United States Patent & Trademark Office Patents 1192(2): 1221, 1996

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts. American Journal of Enology and Viticulture 65(1): 1-24, 2014

A study on the aroma forming components of wine obtained by two stage fermentation of grape must. Prikladnaya Biokhimiya i Mikrobiologiya 22(3): 435-439, 1986

Crop Level and Harvest Date Impact on Four Ontario Wine Grape Cultivars. II. Wine Aroma Compounds and Sensory Analysis. South African Journal of Enology and Viticulture 39(2): 246-270, 2018

Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA). Flavour and Fragrance Journal 20(1): 22-29, 2005

Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution. Journal of Agricultural and Food Chemistry 61(47): 11295-11302, 2013

Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA). Bioscience Biotechnology and Biochemistry 79(3): 484-487, 2015