Enhancement of Aroma in Grapes and Wines: Biotechnolodical Approaches

摘要: Many aroma compounds in musts and wines are present as free odorous or non forms which undergo transitions via glycosilation, oxidation hydrolysis processes. One of the major components contribute to varietal character aromatic so called floral varieties known terpenes (Marais, 1983; Rapp et al., 1984; Strauss 1986). Non cultivars such Sauvignon blanc Chardonnay also contain monoterpenes at lower concentrations (Augustyn 1982; Simpson Miller, 1984). Hydrolysis glycosides yields equimolar proportions various highly diverse aglycones sugar moieties (Siegel, 1990).