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IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Chemistry, functionality and analysis of grape and wine macromolecules and secondary metabolites 9 Chemistry and analysis of key volatile compounds of wine and their precursors in grape

Chemistry and analysis of key volatile compounds of wine and their precursors in grape

Abstract

A relatively small number of the many volatile substances of wine, often present at trace concentrations, are considered as key volatile compounds. These compounds often exist in grapes nunder poorly odoriferous or non volatile forms as aroma precursors. Therefore, innovative analytical techniques are essential to identify and quantify them in grape and wine. These analytical techniques are also dedicated to the study of chemical reactions in which these compounds are involved during grape maturation, vinification and ageing. Trough the examples of various wine’s aroma compounds, as sulfanyl compounds and their precursors, and compounds related to oxidative ageing aroma, this paper reviews the value of innovative techniques dedicated to the characterization of secondary metabolites. The diversity of the mechanisms implicated in the reactivity and the genesis of such compounds is briefly illustrated.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Philippe DARRIET, Elise SARRAZIN, Maria NIKOLANTONAKI, Alexandre PONS, Cécile THIBON, Monique PONS

UMR 1219 Œnologie – Institut des Sciences de la Vigne et du Vin, Université Victor Segalen Bordeaux 2, 210 chemin de Leysotte, CS 50008, 33882 Villenave d’Ornon Cedex, France

Contact the author*

Keywords

innovative analytical techniques, trace flavor compounds, oxygen

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

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