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The Production of Flavour & Aroma Compounds in Grape Berries

  • J.D. Dunlevy
  • C.M. Kalua
  • R.A. Keyzers
  • P.K. Boss

Wine is a complex mixture where the flavour and aroma compounds have multiple origins. The odour active components of wine can be traced to the direct contribution of compounds from grapes, oak and fermentation microbes. However, this complexity is multiplied by molecular transformations that can be catalysed by enzymes during the wine-making process or spontaneous chemical transitions that can occur in the wine matrix. Nevertheless, there is evidence that compounds derived from the grape berries are important contributors to the sensory attributes of wine. First, wines from different varieties have a fundamentally different array of flavour/aroma compounds which give them their typical character. This effect is determined solely by the difference in the genomes of the varieties. Second, seasonal and regional differences can be observed in the sensory properties of wines made from grapes of the same variety. These viticultural and environmental variables could alter grape composition by altering gene expression, but also may impact on compound stability.

Keywords

Aroma Compound Agric Food White Wine Grape Berry Grape Variety 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media B.V. 2009

Authors and Affiliations

  • J.D. Dunlevy
    • 1
  • C.M. Kalua
    • 2
  • R.A. Keyzers
    • 2
  • P.K. Boss
    • 2
  1. 1.School of Biological Sciences, Flinders UniversityAdelaideAustralia
  2. 2.Food Futures Flagship and Plant IndustryCommonwealth Scientific and Industrial Research OrganisationGlen OsmondAustralia

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