Glycoconjugates, aroma precursors

Yeast cells can also influence wine flavour by binding aroma precursors such as glycoconjugated terpenes. Moio et al. (2004) have shown that this binding by yeast cells during fermentation could have important consequences on wine varietal aroma. 

Carotenoids are regarded as part of the aroma potential of grape, as they are the biogenetic precursors of C13-norisoprenoids, a chemical family with many powerful odorants, which are mainly found as glycoconjugates in grape (Baumes et al. 2002 Enzell 1985 Mathieu et al. 2005 Winterhalter 1993). Sunshine favors the biosynthesis of carotenoids in the berry, from the first stage of fruit formation... 

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