Analysis of Aroma Compounds in Wine

Giuseppe Versini, Eduardo Dellacassa, Silvia Carlin, Bruno Fedrizzi and Franco Magno 

Monoterpenes, norisoprenoids - some C13 megastigmane compounds -some benzenoid compounds called shikimates because of their origin from shikimic acid, and some polyfunctional sulphured compounds, are the most important grape-derived aroma compounds. In the winemaking process, these molecules are transferred to the wine both as free and bound forms. 

Monoterpenes1, mostly present as alcohols, ethers and hydrocarbons, represent the most important category associated with basic floral aroma, beginning from linalool recognized in Muscat grapes about 50 years ago (Cordonnier, 1956). Free and bound monoterpenes are 

Hyphenated Techniques in Grape and Wine Chemistry Edited by Riccardo Flamini 2008 John Wiley Sons, Ltd. ISBN 978-0-470-06187-9 

Profiling and content of such compounds in grape products depends on the grape variety and how it interacts with berry ripeness and climatic and agronomic factors (Marais et al., 1992). 

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Versini, G., Dellacassa, E., Carlin, S., Fedrizzi, B., and Magno, F. (2008). Analysis of Aroma Compounds in Wine, In Hyphenated Techniques in Grape Wine Chemistry, Flamini, (Ed.), John Wiley Sons, Ltd. 

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