RT Journal Article SR Electronic T1 Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis JF American Journal of Enology and Viticulture JO Am. J. Enol. Vitic. FD American Society for Enology and Viticulture SP 25 OP 42 DO 10.5344/ajev.2013.13106 VO 65 IS 1 A1 Anthony L. Robinson A1 Paul K. Boss A1 Peter S. Solomon A1 Robert D. Trengove A1 Hildegarde Heymann A1 Susan E. Ebeler YR 2014 UL http://www.ajevonline.org/content/65/1/25.abstract AB Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical and sensory methods for identifying and quantifying the compounds that contribute to flavor. Therefore, Part 2 of this review provides an overview of the chemical and sensory analysis approaches that have been used to deconstruct wine flavor into its component parts with an aim toward relating the chemical composition to the unique sensory properties that are associated with different wine varieties and styles.