Impact of agronomic practices on grape aroma composition: a review

Journal of the Science of Food and Agriculture
Hubert AlemLaurent Torregrosa

Abstract

Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C13 -norisoprenoids, phenols, and non-terpenic alcohols are the most important aroma compounds in grapes and they can be found as free volatiles or glycoconjugated (bound) molecules. The non-volatile glycosylated group is the largest, and it is present in all varieties of Vitis vinifera (L.), the most widely used species for wine production. These aroma precursors represent the reserve of aroma molecules that can be released during winemaking. Their relative and absolute concentrations at fruit ripening determine the organoleptic value of the final product. A large range of biotic and abiotic factors can influence their biosynthesis in several ways. Agronomic practices such as irrigation, training systems, leaf removal, and bunch thinning can have an effect at plant level. The spraying of stimulatory compounds on fruit at different developmental stages has also been shown to modify metabolic pathways at fruit level with some impact on the aroma composition of the grapevine fruit. Viticulturists could act to promote aroma precursors to improve the aromatic profile of grapes and the wine ultimately produced. However,...Continue Reading

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Citations

Feb 23, 2020·Journal of the Science of Food and Agriculture·Giorgio NicoliniRoberto Larcher
Jun 13, 2020·Functional Plant Biology : FPB·Thibaut VerdenalJean-Laurent Spring
Jul 14, 2020·Journal of the Science of Food and Agriculture·Gastón Gutiérrez-GamboaEva P Pérez-Álvarez
Dec 21, 2020·Food Chemistry·Teresa Garde-CerdánEva P Pérez-Álvarez
Mar 7, 2021·Foods·Antonio ColettaPasquale Crupi
Mar 7, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Elizabeth Tomasino, Shiloh Bolman
Apr 9, 2021·Frontiers in Plant Science·Markus RienthSimone Diego Castellarin
Aug 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Vasiliki SummersonSigfredo Fuentes
Aug 27, 2021·Frontiers in Microbiology·Pilar Fernández-PachecoMaría Arévalo-Villena

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