Analysis of Grape Volatiles

contributed by Leco | 04/03/2014

Volatile composition is one of the most important factors to determine wine character and quality. Several studies have recognized a relationship between the wine varietal character, and the grape and musts volatile compounds, namely terpenoids (Wilson et al., 1986) and aromatic alcohols (Rocha et al., 2000). Volatile compounds appear in the free and/or glycosidically linked forms. These precursors have been reported as glycosides having the aroma compounds as their aglycons. They may be released during winemaking by acid and/or enzymatic treatments.

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