a Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology , University of Vigo-Ourense Campus , E-32004 Ourense , Spain.
Crit Rev Food Sci Nutr. 2015;55(2):202-18. doi: 10.1080/10408398.2011.650336.
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.
挥发性有机化合物对葡萄酒的质量至关重要，决定了它们的香气和品种特征。哪些化合物存在，以及存在的数量，取决于品种、葡萄园的情况和土壤、天气、种植方法和酿酒方法。在这里，我们回顾了关于葡萄中葡萄酒香气化合物的发展以及这些化合物如何受到上述因素影响的文献。在分子水平上对这些过程的理解的增加将有助于葡萄种植者在最佳选择收获日期和其他有利于生产均衡、美味浆果的决策方面。
