Exploring the influence of grape tissues on the concentration of wine volatile compounds

Background and Aims Knowledge of varietal wine flavour aroma compounds has improved, but gaps exist concerning how grape composition impacts style. This work aimed to explore the influence that different tissues can have on volatile profiles wines. Methods Results Riesling Cabernet Sauvignon berries were separated into skin, flesh seeds. Two sets fermentations performed using tissues: one an equal mass each tissue another where amount in 25 g was fermented. When used, seed-derived wines had a higher concentration esters than produced from other tissues. Those skins highest lipoxygenase pathway-derived compounds, and, for Riesling, monoterpenes. proportional amounts found per berry flesh-derived generally many volatiles compared reflects greater proportion skin Conclusions Seed-derived enhance ester biosynthesis during fermentation appear high pathway activity. Nevertheless, makes up such large whole it major fermentations. Significance Study Different alter unique ways, this inform strategies through vineyard management or selection new germplasm.