Abstract:
:Volatile organic compounds are vital to wine quality, determining their aroma and varietal characteristics. Which are present, and in what quantity, depends on the cultivar, the situation and soil of the vineyard, weather, cultivation methods, and wine-making practices. Here, we review the literature on the development of wine aroma compounds in grapes, and how it is affected by the above-named factors. Increasing understanding of these processes at the molecular level will aid vine growers in the optimal selection of harvest dates and other decisions favoring the consistent production of balanced, flavorful berries.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
González-Barreiro C,Rial-Otero R,Cancho-Grande B,Simal-Gándara Jdoi
10.1080/10408398.2011.650336subject
Has Abstractpub_date
2015-01-01 00:00:00pages
202-18issue
2eissn
1040-8398issn
1549-7852journal_volume
55pub_type
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