Next Article in Journal
Comparison of Physicochemical Properties of Bee Pollen with Other Bee Products
Previous Article in Journal
Paraoxonase 3: Structure and Its Role in Pathophysiology of Coronary Artery Disease
Previous Article in Special Issue
Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines
Open AccessFeature PaperReview

The Actual and Potential Aroma of Winemaking Grapes

Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain
Author to whom correspondence should be addressed.
Biomolecules 2019, 9(12), 818;
Received: 8 November 2019 / Revised: 28 November 2019 / Accepted: 30 November 2019 / Published: 3 December 2019
(This article belongs to the Special Issue Biochemistry of Wine and Beer)
This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.
Keywords: wine aging; glycosides; glutathione; mercaptans; terpenols; norisoprenoids; volatile phenols; vanillin wine aging; glycosides; glutathione; mercaptans; terpenols; norisoprenoids; volatile phenols; vanillin
MDPI and ACS Style

Ferreira, V.; Lopez, R. The Actual and Potential Aroma of Winemaking Grapes. Biomolecules 2019, 9, 818.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop