title: Wine aroma compounds in grapes: a critical review.
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.
authors.affiliation: 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.
authors.forename: Carmen
authors.initials: C
authors.lastname: González-Barreiro
authors.forename: Raquel
authors.initials: R
authors.lastname: Rial-Otero
authors.forename: Beatriz
authors.initials: B
authors.lastname: Cancho-Grande
authors.forename: Jesús
authors.initials: J
authors.lastname: Simal-Gándara
mesh_terms: D000383:Agriculture / Q000379:methods; D005511:Food Handling / Q000379:methods; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development; D017752:Greenhouse Effect; D009812:Odorants / Q000032:analysis; D012987:Soil / Q000737:chemistry; D027843:Vitis / Q000737:chemistry* / Q000254:growth & development; D055549:Volatile Organic Compounds / Q000032:analysis*; D014887:Weather; D014920:Wine / Q000032:analysis*
chemical_list: D012987:Soil; D055549:Volatile Organic Compounds
keywords: aroma; grapes; ripening; seasonal weather; soil type; vineyard practices; volatiles; wines