TY - JOUR 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. DO - 10.5344/ajev.2013.13106 SP - ajev.2013.13106 AU - Anthony L. Robinson AU - Paul K. Boss AU - Peter S. Solomon AU - Robert D. Trengove AU - Hildegarde Heymann AU - Susan E. Ebeler Y1 - 2014/01/23 UR - http://www.ajevonline.org/content/early/2014/01/21/ajev.2013.13106.abstract N2 - 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. ER -