Flavour / flavouring compounds grapes

Camara, J. S., Herbert, P., Marques, J. C., and Alves, M. A. (2004a). Varietal flavour compounds of four grape varieties producing Madeira wine. Anal. Chim. Acta 513, 203-207. 

Over recent decades, research into the role of yeast in the development of wine flavour has revealed complex interactions between this microbe and grape compounds many of these interactions contribute to the appearance, aroma, flavour and texture of wine. When wood is used in fermentation, some wood-derived flavour compounds can also be modified by yeasts. Together, all these compounds that are present in must, and produced and modified during fermentation, and by other processes, contribute to the distinctive varietal character of wine. 

Methoxypyrazines represent an important group of flavour compounds, which contribute the vegetative, herbaceous, capsicum-like aromas of certain grape varieties, especially Cabernet Sauvignon and Sauvignon Blanc (Lacey et al. 1991... 

Initial research in this field, centring on monoterpene glycosides, helped in elucidating the role of monoterpenes as flavour compounds of floral grape varieties (Strauss et al. 1986). The additional involvement of glycosides of C13 norisoprenoid... 

Table 11.2 Summary of most important aroma compounds in wine, excluding off-flavours, and the impact of grapes and microorganisms (modified according to [11])... 

As their name implies, compounds containing the carboxylic acid (C02H) group can react with bases, losing a proton to form carboxylate salts. Edible carboxylic acids have sharp flavours and several are found in fruits—citric, malic, and tartaric acids are found in lemons, apples, and grapes, respectively. 

The lactic acid bacteria may cause polysaccharides to be released in a wine (Dols-Lafalgue et al. 2007). These compounds can increase the sensation of volume or body of wines, and can also be polymerized with the grape or wood tannins, reducing sensations of roughness or astringency, and producing more complex flavours. 

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