The Analysis of Flavouring Compounds in Grapes

Williams, Patrick J.; Allen, Malcolm S.

doi:10.1007/978-3-642-79660-9_3

Cited by 9 publications

(7 citation statements)

References 57 publications

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“…The two main precursor types that have been identified to date are the glycosides and cysteine conjugates (discussed below). After the first reported suggestion that there may be non-volatile precursors of aroma compounds present in grapes (Cordonnier and Bayonove 1974), there has been an extensive development in knowledge regarding the chemical nature of these precursors (Williams 1993, Williams and Allen 1995, through work carried out by Williams and colleagues at the AWRI, together with research efforts by French research groups (for example, Gunata et al 1985a,b, Voirin et al 1990). It has been determined that the precursors are not only simple single glucosides, but in many cases disaccharide glycosides, with the sugars α-L-arabinofuranose, α-Lrhamnopyranose and β-D-apiofuranose linked to the glucose at the 6 position.…”

Section: Glycosidesmentioning

confidence: 99%

Determining wine aroma from compositional data

Francis

Newton

2005

Aust J Grape Wine Res

437

332

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The value of, opportunities provided by, and the difficulties in elucidating the exact contribution that chemical compounds make to wine aroma and flavour are outlined and highlighted in this review. This paper provides an overview of the current understanding of relationships between wine sensory properties and volatile chemical composition through a discussion of recent studies where accurate, precise chemical data have been obtained for compounds shown by quantitative gas chromatography‐olfactometry (GC/O) to be odour active in a sample. A centrepiece of this discussion is a compilation of compounds indicated to be most important to wine aroma. This is followed by a consideration of the limitation of odour activity values obtained by GC/O with particular reference to wine esters and volatile thiol compounds. The strengths of sensory descriptive analysis and its associated statistical methodologies to complement chemical composition data for aroma compounds are also explored. Grape flavour precursor compounds and the development of methods for their rapid quantification are then discussed in the context of the role of precursors contributing to wine aroma. Finally, an assessment is given of the likelihood in the near future of developing analytical strategies to measure wine flavour in relation to consumer expectations on the one hand, and on the other, to viticultural management practices to influence grape flavour composition.

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Section: Glycosidesmentioning

confidence: 99%

Determining wine aroma from compositional data

Francis

Newton

2005

Aust J Grape Wine Res

437

332

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“…Benzene derivatives and pyrazines are prevalent in Merlot wines, as well as compounds responsible for fruity flavours, such as β‐ionone and β‐damascenone (Kotseridis and Baumes 2000, Ruiz et al 2019). The majority of the aroma compounds found in grape berries are present at higher concentration in bound rather than in free form (Gunata et al 1985, Williams and Allen 1996, Darriet et al 2012). Usually, bound VOCs are glucosides or disaccharides comprising glucose and a second sugar moiety and the aglycone can be easily released chemically during winemaking and wine ageing through acid hydrolysis or enzymatically in the presence of oxidase activity.…”

Section: Introductionmentioning

confidence: 99%

Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks

Palai

Caruso

Gucci

et al. 2022

Aust J Grape and Wine Res

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Background and Aims: Water deficit modifies the concentration of the aroma compounds of grape berries, but little information is available on the effect of deficits applied at different phenological stages. We evaluated the effect of deficit irrigation on glycosylated volatile organic compounds (VOCs) responsible for the aroma of berries of Sangiovese and Merlot cultivars grafted on 1103P or SO4 rootstocks. Methods and Results: Vines were subjected to either pre-or post-veraison water stress, and berry composition compared against that of fruit of fully irrigated vines. At harvest, a higher concentration of glycosylated VOCs was measured in berries from vines stressed pre-veraison, but while it increased as water deficit increased in Sangiovese, this occurred only at a low or moderate level of stress in Merlot. Post-veraison water stress had a negative or negligible effect on the concentration of glycosylated VOCs in berries at harvest. The rootstock affected the concentration of glycosylated VOCs, particularly in vines stressed pre-veraison, with higher glycosylated VOCs observed for SO4 grafted vines than for 1103P grafted vines. Conclusions: Pre-veraison water deficit enhanced the concentration of berry glycosylated VOCs, while post-veraison deficit did not. The rootstock-scion interaction might amplify the irrigation effect on berry glycosylated VOCs. Significance of the Study: Modifying the timing and volume of irrigation might allow management of berry flavour for improved fruit and wine composition. Irrigation protocols should be tailored for specific cultivar-rootstock combinations.

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“…Whereas soluble phenolic compounds determine some aspects of berry quality, volatile metabolites are responsible for wine varietal aroma (14,15). These compounds occur in grapes in free and glycosylated forms, with the latter predominant (16). Although their proportion is not directly related to wine organoleptic properties, the total concentration of glycosylated aroma compounds in grapes could provide an indication for their enological potential (17).…”

Section: Introductionmentioning

confidence: 99%

Influence of Vineyard Location and Vine Water Status on Fruit Maturation of Nonirrigated Cv. Agiorgitiko (Vitis viniferaL.). Effects on Wine Phenolic and Aroma Components

Koundouras

Marinos

Gkoulioti

et al. 2006

J. Agric. Food Chem.

250

163

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The influence of site on grape and wine composition was investigated for Vitis vinifera L. cv. Agiorgitiko in the Nemea appellation area in southern Greece. Three nonirrigated plots were studied during the 1997 and 1998 vintages, which were typically very hot and without summer rainfall. Vines were subjected to different water regimens as a result of the variation of soil water-holding capacity and evaporative demand. Vine water status was determined by means of predawn leaf water potential. Differences in vine water status between sites were highly correlated with the earliness of shoot growth cessation and veraison. Grape composition was monitored during fruit ripening. Water deficit accelerated sugar accumulation and malic acid breakdown in the juice. Early water deficit during the growth period was demonstrated to have beneficial effects on the concentration of anthocyanins and total phenolics in berry skins. A similar pattern was observed for the phenolic content of wines elaborated after vinification of grapes harvested on each plot, in both seasons. Limited water availability seemed to increase glycoconjugates of the main aromatic components of grapes as a quantitative increase in levels of bound volatile compounds of the experimental wines was observed under water deficit in both years. Wines produced from grapes of stressed vineyards were also preferred in tasting trials.

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The Analysis of Flavouring Compounds in Grapes

Cited by 9 publications

References 57 publications

Determining wine aroma from compositional data

Determining wine aroma from compositional data

Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks

Influence of Vineyard Location and Vine Water Status on Fruit Maturation of Nonirrigated Cv. Agiorgitiko (Vitis viniferaL.). Effects on Wine Phenolic and Aroma Components

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