Meta-Analysis of the Core Aroma Components of Grape and Wine Aroma

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 are traditionally divided into three classes according to their origin: grape, fermentation, and maturation aroma. We...

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Published inFrontiers in plant science Vol. 7; p. 1472
Main Authors Ilc, Tina, Werck-Reichhart, Danièle, Navrot, Nicolas
Format Journal Article
LanguageEnglish
Published Switzerland Frontiers 30.09.2016
Frontiers Media S.A
Subjects
aroma
gas chromatography
grapes
Life Sciences
Plant Science
profiling
Vegetal Biology
volatiles
Wine
profiling
gas chromatography
aroma
wine
grapes
volatiles
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Abstract 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 are traditionally divided into three classes according to their origin: grape, fermentation, and maturation aroma. We challenge this view with meta-analysis and review of grape and wine volatiles and their precursors from 82 profiling experiments. We compiled a list of 141 common grape and wine volatiles and quantitatively compared 43 of them. Our work offers insight into complex relationships between biosynthesis of aroma in grapes and the changes during the winemaking process. Monoterpenes are one of the largest and most researched wine aroma compounds. We show that their diversity in wines is mainly due to the oxidative metabolism of linalool in grapes. Furthermore, we demonstrate that most of the linalool produced in grapes is converted to these oxidized derivatives.
AbstractList 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 are traditionally divided into three classes according to their origin: grape, fermentation and maturation aroma. We challenge this view with meta-analysis and review of grape and wine volatiles and their precursors from 82 profiling experiments. We compiled a list of 141 common grape and wine volatiles and quantitatively compared 43 of them. Our work offers insight into complex relationships between biosynthesis of aroma in grapes and the changes during the winemaking process. Monoterpenes are one of the largest and most researched wine aroma compounds. We show that their diversity in wines is mainly due to the oxidative metabolism of linalool in grapes. Furthermore, we demonstrate that most of the linalool produced in grapes is converted to these oxidized derivatives.
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 are traditionally divided into three classes according to their origin: grape, fermentation, and maturation aroma. We challenge this view with meta-analysis and review of grape and wine volatiles and their precursors from 82 profiling experiments. We compiled a list of 141 common grape and wine volatiles and quantitatively compared 43 of them. Our work offers insight into complex relationships between biosynthesis of aroma in grapes and the changes during the winemaking process. Monoterpenes are one of the largest and most researched wine aroma compounds. We show that their diversity in wines is mainly due to the oxidative metabolism of linalool in grapes. Furthermore, we demonstrate that most of the linalool produced in grapes is converted to these oxidized derivatives.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 are traditionally divided into three classes according to their origin: grape, fermentation, and maturation aroma. We challenge this view with meta-analysis and review of grape and wine volatiles and their precursors from 82 profiling experiments. We compiled a list of 141 common grape and wine volatiles and quantitatively compared 43 of them. Our work offers insight into complex relationships between biosynthesis of aroma in grapes and the changes during the winemaking process. Monoterpenes are one of the largest and most researched wine aroma compounds. We show that their diversity in wines is mainly due to the oxidative metabolism of linalool in grapes. Furthermore, we demonstrate that most of the linalool produced in grapes is converted to these oxidized derivatives.
Author Navrot, Nicolas
Werck-Reichhart, Danièle
Ilc, Tina
AuthorAffiliation Institut de Biologie Moléculaire des Plantes, Centre National de la Recherche Scientifique, Université de Strasbourg Strasbourg, France
AuthorAffiliation_xml – name: Institut de Biologie Moléculaire des Plantes, Centre National de la Recherche Scientifique, Université de Strasbourg Strasbourg, France
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  givenname: Nicolas
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Keywords profiling
gas chromatography
aroma
wine
grapes
volatiles
Language English
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This article was submitted to Plant Metabolism and Chemodiversity, a section of the journal Frontiers in Plant Science
Reviewed by: Xiaoqiang Wang, The Samuel Roberts Noble Foundation, USA; Yorgos Kotseridis, Agricultural University Athens, Greece
Edited by: Angelos K. Kanellis, Aristotle University of Thessaloniki, Greece
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Snippet Wine aroma strongly influences wine quality, yet its composition and its evolution during the winemaking process are poorly understood. Volatile compounds that...
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StartPage 1472
SubjectTerms aroma
gas chromatography
grapes
Life Sciences
Plant Science
profiling
Vegetal Biology
volatiles
Wine
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Title Meta-Analysis of the Core Aroma Components of Grape and Wine Aroma
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