“…However, some known tastants and chemosensory-active molecules have been reported from grapes, including from Chardonnay. These include the sour tasting organic acids (i.e., succinic, malic, citric, and tartaric acid), , the bitter flavan-3-ols and procyanidins, ,,,− and velvety astringent flavanol glycosides (i.e., quercetin-3- O -α- d -glucopyranoside) ,, (Figure ). In addition, amino acids and sugars with known taste activities have been reported. , Although, there have been no systematic studies reported on the taste chemistry of Chardonnay marc, based on the unique sensory attributes that it imparts to foods, along with its unique combination of potentially health promoting molecules, Chardonnay marc is a promising source of sensory-active molecules.…”