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Wine aroma compounds in grapes: a critical review.
Crit Rev Food Sci Nutr. 2015; 55(2):202-18.CR

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

González-Barreiro C
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.
Rial-Otero R
No affiliation info available
Cancho-Grande B
No affiliation info available
Simal-Gándara J
No affiliation info available

MeSH

AgricultureFood HandlingFruitGreenhouse EffectOdorantsSoilVitisVolatile Organic CompoundsWeatherWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

24915400

Citation

González-Barreiro, Carmen, et al. "Wine Aroma Compounds in Grapes: a Critical Review." Critical Reviews in Food Science and Nutrition, vol. 55, no. 2, 2015, pp. 202-18.
González-Barreiro C, Rial-Otero R, Cancho-Grande B, et al. Wine aroma compounds in grapes: a critical review. Crit Rev Food Sci Nutr. 2015;55(2):202-18.
González-Barreiro, C., Rial-Otero, R., Cancho-Grande, B., & Simal-Gándara, J. (2015). Wine aroma compounds in grapes: a critical review. Critical Reviews in Food Science and Nutrition, 55(2), 202-18. https://doi.org/10.1080/10408398.2011.650336
González-Barreiro C, et al. Wine Aroma Compounds in Grapes: a Critical Review. Crit Rev Food Sci Nutr. 2015;55(2):202-18. PubMed PMID: 24915400.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Wine aroma compounds in grapes: a critical review. AU - González-Barreiro,Carmen, AU - Rial-Otero,Raquel, AU - Cancho-Grande,Beatriz, AU - Simal-Gándara,Jesús, PY - 2014/6/11/entrez PY - 2014/6/11/pubmed PY - 2015/12/23/medline KW - aroma KW - grapes KW - ripening KW - seasonal weather KW - soil type KW - vineyard practices KW - volatiles KW - wines SP - 202 EP - 18 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 55 IS - 2 N2 - 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. SN - 1549-7852 UR - https://www.unboundmedicine.com/medline/citation/24915400/Wine_aroma_compounds_in_grapes:_a_critical_review_ DB - PRIME DP - Unbound Medicine ER -