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Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts
Journal article   Peer reviewed

Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts

A.L. Robinson, P.K. Boss, P.S. Solomon, R.D. Trengove, H. Heymann and S.E. Ebeler
American Journal of Enology and Viticulture, Vol.65(1), pp.1-24
2014
DOI: https://doi.org/10.5344/ajev.2013.12070
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Abstract

Wine is an ancient beverage and has been prized throughout time for its unique and pleasing favor. Wine favor arises from a mixture of hundreds of chemical components interacting with our sense organs, producing a neural response that is processed in the brain and resulting in a psychophysical percept that we readily describe as "wine." The chemical components of wine are derived from multiple sources; during fermentation grape favor components are extracted into the wine and new compounds are formed by numerous chemical and biochemical processes. In this review we discuss the various classes of chemical compounds in grapes and wines and the chemical and biochemical processes that influence their formation and concentrations. The overall aim is to highlight the current state of knowledge in the area of grape and wine aroma chemistry.

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106 Record Views
258 Times Cited - Web of Science

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Collaboration types
Domestic collaboration
International collaboration
Citation topics
3 Agriculture, Environment & Ecology
3.220 Smell & Taste Science
3.220.559 Oenology
Web Of Science research areas
Biotechnology & Applied Microbiology
Food Science & Technology
Horticulture
ESI research areas
Agricultural Sciences
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