title: Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.
abstract: Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.
authors.affiliation: The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia.|School of Pharmacy and Medical Sciences , The University of South Australia , G.P.O. Box 2471, Adelaide , SA 5001 , Australia.
authors.forename: Mango
authors.initials: M
authors.lastname: Parker
authors.affiliation: The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia.
authors.forename: Dimitra L
authors.initials: DL
authors.lastname: Capone
authors.affiliation: The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia.|School of Pharmacy and Medical Sciences , The University of South Australia , G.P.O. Box 2471, Adelaide , SA 5001 , Australia.
authors.forename: I Leigh
authors.initials: IL
authors.lastname: Francis
authors.affiliation: The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia.
authors.forename: Markus J
authors.identifier: http://orcid.org/0000-0002-4136-8886
authors.initials: MJ
authors.lastname: Herderich
mesh_terms: D005285:Fermentation; D005421:Flavoring Agents / Q000737:chemistry* / Q000378:metabolism; D005638:Fruit / Q000737:chemistry / Q000378:metabolism / Q000382:microbiology; D006801:Humans; D064307:Microbiota; D013649:Taste; D027843:Vitis / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D005421:Flavoring Agents
keywords: Vitis vinifera; aroma; flavor; glycoside; grape; precursor; wine