Grape flavouring compounds

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... 

Grape phenolics compounds are important to wine colour, flavour, astringency and bitterness, with red wines generally containing 1200-1800 mg gallic acid equiv-alents/L of total phenolics, six- to ninefold more than present in white wines (Kennedy et al. 2006). Hydroxycinnamic acids (non-flavonoid phenolics) are major phenolic compounds of white wines and are responsible for their colour. Other non-flavonoid phenolics contribute flavour, such as vanillin, vinyl phenols and gallic acid. Vinyl and ethyl phenols, which can be present to variable extents, elicit phenolics, medical, Bandaid , barnyard and spicy characters in wine, which are generally... 

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... 

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