Wine is an ancient beverage and has been prized throughout time for its unique and
pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components …

The value of, opportunities provided by, and the difficulties in elucidating the exact
contribution that chemical compounds make to wine aroma and flavour are outlined and …

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and
expertise in a single, science-focused volume, including all the complexities and nuances of …

This review intends to rationalize the knowledge related to the aroma of grapes and to the
aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes …

In recent years there has been much interest in the role that products of carotenoid
breakdown—the norisoprenoids—may play in wine aroma. The basis for this interest is that …

The terpenoids are a major class of natural products with a range of functions in plants. In
the grape, monoterpenes, sesquiterpenes and C13‐norisoprenoids are present either in a …

Although hundreds of chemical compounds have been identified in grapes and wines, only
a few compounds actually contribute to sensory perception of wine flavor. This critical review …

An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized
important aroma impact compound with a strong spicy, peppercorn aroma. Excellent …

Pioneering investigations into precursors of fruity and floral flavors established the
importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines …

An assessment of the technology and method development in countercurrent
chromatography (CCC) and centrifugal partition chromatography (CPC), collectively referred …