Polásková Pavla, Herszage Julian, Ebeler Susan E
Department of Viticulture and Enology, University of California, Davis, CA 95616, USA.
Chem Soc Rev. 2008 Nov;37(11):2478-89. doi: 10.1039/b714455p. Epub 2008 Aug 12.
Although hundreds of chemical compounds have been identified in grapes and wines, only a few compounds actually contribute to sensory perception of wine flavor. This critical review focuses on volatile compounds that contribute to wine aroma and provides an overview of recent developments in analytical techniques for volatiles analysis, including methods used to identify the compounds that make the greatest contributions to the overall aroma. Knowledge of volatile composition alone is not enough to completely understand the overall wine aroma, however, due to complex interactions of odorants with each other and with other nonvolatile matrix components. These interactions and their impact on aroma volatility are the focus of much current research and are also reviewed here. Finally, the sequencing of the grapevine and yeast genomes in the past approximately 10 years provides the opportunity for exciting multidisciplinary studies aimed at understanding the influences of multiple genetic and environmental factors on grape and wine flavor biochemistry and metabolism (147 references).
尽管在葡萄和葡萄酒中已鉴定出数百种化合物，但实际上只有少数化合物对葡萄酒风味的感官感知有贡献。这篇批判性综述聚焦于对葡萄酒香气有贡献的挥发性化合物，并概述了挥发性成分分析技术的最新进展，包括用于鉴定对整体香气贡献最大的化合物的方法。然而，仅了解挥发性成分不足以完全理解葡萄酒的整体香气，因为气味物质之间以及与其他非挥发性基质成分之间存在复杂的相互作用。这些相互作用及其对香气挥发性的影响是当前许多研究的重点，本文也对此进行了综述。最后，在过去大约十年中葡萄和酵母基因组的测序为开展令人兴奋的多学科研究提供了机会，这些研究旨在了解多种遗传和环境因素对葡萄及葡萄酒风味生物化学和代谢的影响（参考文献147篇）。
