Terpenes in the Aroma of Grapes and Wines: A Review

Wine quality is determined by a complex balance of all the wine aroma components as perceived by sensory evaluation. Although several sensory parameters may playa role in the acceptance and enjoyment of wine, the flavour of wine is possibly the most important factor. F1avour is the result of the interaction between certain chemical compounds in wine and the senses of smell and taste of the consumer. Approximately SSO volatile components have been identified in grapes and wine, and many of these components contribute to the aroma (Schreier, 1979). A large number of components appear in micro concenuations in wine, and in many cases these have the most · significant effect on wine quality. With respect to their origin, wine aroma components may be classified into four groups (Schreier, 1979). Originating from the grapes. Produced during the crushing of the grapes by the action of certain enzymes. Produced during fermentation. Produced during maturation of wine . A typical cultivar bouquet in wine can be attributed to the bouquet of the corresponding grape cultivar and is caused by: Compounds typical of the grape cultivar which are uansferred from the grape to the wine without being affected by the fermentation process. Compounds equally typical of the grape cultivar which are formed from a precursor(s) during rermentation (Condonnier & Bayonove, 1978).