Aroma compounds are secondary metabolites that play a key role in grape quality for
enological purposes. Terpenes, C13‐norisoprenoids, phenols, and non‐terpenic alcohols …

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 …

Every grape cultivar has its own unique genetic characteristics, leading to the production of
a different secondary metabolite profile. Aroma is one of the most important aspects in terms …

Wine is a complex mixture where the flavour and aroma compounds have multiple origins.
The odour active components of wine can be traced to the direct contribution of compounds …

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 …

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 …

Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

This review brings up to date developments in the field of grape and wine monoterpenes
with emphasis on formation of volatile flavorants from flavorless precursors. Data are …

Abstract Background and Aims: Research on concentration changes of volatile compounds
during grape physiological development has focused on the period from veraison to harvest …

Flavor composition has been defined as a complex attribute of fruit quality, in which the mix
of sugars, acids and volatiles play a primary role. In table grapes (Vitis vinifera L.) …