RT Journal Article
SR Electronic
T1 Origins of Grape and Wine Flavor. Part 1. Chemical Components and Viticultural Impacts
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP ajev.2013.12070
DO 10.5344/ajev.2013.12070
A1 Anthony L. Robinson
A1 Paul K. Boss
A1 Peter S. Solomon
A1 Robert D. Trengove
A1 Hildegarde Heymann
A1 Susan E. Ebeler
YR 2013
UL http://www.ajevonline.org/content/early/2013/12/04/ajev.2013.12070.abstract
AB Wine is an ancient beverage and has been prized throughout time for its unique and pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components interacting with our sense organs, producing a neural response that is processed in the brain, and resulting in a psychophysical percept that we readily describe as “wine.” The chemical components of wine are derived from multiple sources; during fermentation grape flavor components are extracted into the wine and new compounds are formed by numerous chemical and biochemical processes. In this review we discuss the various classes of chemical compounds in grapes and wines and the chemical and biochemical processes that influence their formation and concentrations. The overall aim is to highlight the current state of knowledge in the area of grape and wine aromachemistry.