Changes in Volatile Compounds

Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification

Volumn , Issue , 2013, Pages 91-103

  D'Onofrio, Claudio ^a  

^a UNIVERSITY OF PISA   (Italy)

Author keywords

Berry development; Grape aroma; Over ripening; Postharvest dehydration; Volatile compounds; Wines

Indexed keywords

EID: 84887383660     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118569184.ch5     Document Type: Chapter

References (24)

1. Baumes, R., J. Wirth, S. Bureau, et al. 2002. Biogeneration of C13-norisoprenoid compounds: experiments supportive for an apo-carotenoid patway in grapevines. Analytica Chimica Acta, 45:3-14.
2. Bellincontro, A., D. De Santis, R. Botondi, et al. 2004. Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production. Journal of the Science of Food and Agriculture, 84:1791-1800.
3. Boselli, M., R. Bandinell, G. Scalabrelli, et al. 2009. Caratterizzazione biogronomica e aromatica del vitigno Aleatico. Accademia Italiana della Vite e del Vino, Tornata all'Isola D'Elba, Portoferraio, 24 October 2003, pp. 31-49.
4. Chkaiban, L., R. Botondi, A. Bellincontro, et al. 2007. Influence of postharvest water stress on lipoxygenase and alcohol dehydrogenase activities, and on the composition of some volatile compounds o Gewürztraminer grapes dehydrated under controlled and uncontrolled thermohygrometric conditions. Australian Journal of Grape and Wine Research, 13:142-149.
5. Cirilli, M., A. Bellincontro, D. De Santi, et al. 2012. Temperature and water loss affect ADH activity and gene expression in grape berry during postharvest dehydration. Food Chemistry, 132:447-454.
6. Coombe, B.G. and M.G. McCarthy. 1997. Identification and naming of the inception of aroma development in ripening grape berries. Australian Journal of Grape and Wine Research, 3:18-20.
7. Costantini, V., A. Bellincontro, D. De Santis, et al. 2006. Metabolic changes of Malvasia grapes for wine production during postharvest drying. Journal of Agricultural and Food Chemistry, 54:3334-3340.
8. D'Onofrio, C. 2011. Caratterizzazione funzionale della biosintesi degli aromi delle uve durante lo sviluppo dell'acino e controllo della qualita aromatica delle uve. Italus Hortus, 18:39-61.
9. D'Onofrio, C., G. De Lorenzis, and P.K. Boss. 2010a. Molecular characterization of aroma genes in Vitis vinifera var. 'Moscato bianco'. Selected papers and abstracts from the 8th International Symposium onGrapevine Physiology and Biotechnology. Australian Journal of Grape and Wine Research, 16(S1):A21.
10. D'Onofrio, C., G. De Lorenzis, and G. Scalabrelli. 2008. Studies of aroma biosynthesis in clusters of 'Sangiovese' grapevine. Third International Symposium on 'Sangiovese', Florence, 3-5 December 2008.
11. D'Onofrio, C., G. Bezzo, G. De Lorenzis, et al. 2012. Effetto della defogliazione sulla componente aromatica delle uve (Effects of leaf removal on grape aroma). Italus Hortus, 3:108-114.
12. D'Onofrio C., F. Matarese, G. Scalabrelli, et al. 2010b. Functional characterization of terpene synthases of 'aromatic' and 'non-aromatic' grapevine varieties. 10th International Conference on Grapevine Breeding and Genetics, Geneva, NY, 1-5 August 2010.
13. de Torres, C., M.C.Díaz-Marotoa, I. Hermosín-Gutíerrez, et al. 2010. Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin. Analytica Chimica Acta, 660:177-182.
14. Fenoll, J., A. Manso, P. Hellí in P. et al. 2009. Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening. Food Chemistry, 114:420-428.
15. García, E., J.L. Chacón, J. Martínez, and P.M. Izquierdo. 2003. Changes in volatile compounds during ripening in grapes of Airén, Macabeo and Chardonnay white varieties grown in La Mancha region (Spain). Food Science and Technology International, 9:33-39.
16. Kalua, C.M. and P.K. Boss. 2009. Evolution of volatile compounds during the development of Cabernet Sauvignon grapes (Vitis vinifera L.). Journal of Agricultural and Food Chemistry, 57:3818-3830.
17. Kobayashi. H, H. Takase, K. Kaneko, et al. 2010. Analysis of S-3-(Hexan-1-ol)-Glutathione and S-3- (Hexan-1-ol)-L-Cysteine in Vitis vinifera L. cv. Koshu for aromatic wines. American Journal of Enology and Viticulture, 61:176-185.
18. Piombino, P., A. Genovese, A. Gambuti, et al. 2010. Effects of off-vine bunches shading and cryomaceration on free and glycosylated flavours of Malvasia delle Lipari wine. International Journal of Food Science and Technology, 45:234-244.
19. Ruiz, M.J., L. Zea, L. Moyano, and M. Medina. 2010. Aroma active compounds during the drying of grapes cv. Pedro Ximénez destined to the production of sweet Sherry wine. European Food Research and Technology, 230:429-435.
20. Ryona, I., B.S. Pan, D.S. Intrigliolo, et al. 2008. Effects of cluster light exposure on 3-isobutyl-2- methxypyrazine accumulation and degradation pattern in red wine grapes (Vitis vinifera L. cv. CabernetFranc). Journal of Agricultural and Food Chemistry, 56:10838-10846.
21. Santonico, M., A. Bellincontro, D. De Santis, et al. 2010. Electronic nose to study postharvest dehydration of wine grapes. Food Chemistry, 121:789-796.
22. Scalabrelli G., G. Ferroni, A. Zinnai, et al. 2008. Caratteristiche sensoriali di vini ottenuti da vinificazioni sperimentali di uve di Malvasia Istriana. Rivista di Viticoltura e di Enologia, 2-3-4::261-280.
23. Sun, Q., S. Sacks, and J.E. Vanden-Heuvel. 2011. Impact of shoot thinning and harvest date on yield components, fruit composition, and wine quality of Marechal Foch. American Journal of Enology and Viticulture, 62:32-41. Yang, G., Y. Wanga, B. Wua, et al. 2011. Volatile compounds evolution of three table grapes with different flavour during and after maturation. Food Chemistry, 128:823-830.
24. Yang, G., Y. Wanga, B. Wua, et al. 2011. Volatile compounds evolution of three table grapes with different flavour during and after maturation. Food Chemistry, 128:823-830.