Naslov
Biosynthesis and Profiling of Grape Volatile Compounds

Autori
Šikuten, Iva ; Anić, Marina ; Štambuk, Petra ; Tomaz, Ivana ; Stupić, Domagoj ; Andabaka, Željko ; Marković, Zvjezdana ; Karoglan Kontić, Jasminka ; Maletić, Edi ; Karoglan, Marko ; Preiner, Darko

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Vitis Biology and Species

Urednik/ci
Jordao, Antonio Manuel Santos Tomas

Izdavač
Nova Science Publishers

Grad
New York (NY)

Godina
2020

Raspon stranica
271-320

ISBN
978-1-53618-308-5

Ključne riječi
biosynthesis, grape varieties, volatile compounds

Sažetak
Volatile compounds are secondary metabolites that play a key role in the organoleptic properties of the grapes and wine. To this day, more than 700 volatile compounds have been identified in grapes and wine. The most important groups of volatile compounds are monoterpenes, C13-norisoprenoids, sesquiterpenes, alcohols, esters, ketones, aldehydes, fatty acids, methoxypyrazines and polyfunctional thiols. All volatile compounds are contained in the pericarp and their largest proportion is in the grape skin (exocarp). In grapes, they can be present in the free form and in the form of glycosides, most often in the form of diglucosides, with glucose as a unit directly linked to a non-sugar molecule, i.e., an aglycone. The aglycones can be monoterpenes, C13-norisoprenoids and volatile phenols. They are released from the berry during grape crushing by enzymatic hydrolisis or during vinification by chemical hydrolisis, and as such, in free form give the aroma of grapes and wines. Monoterpenes and C13-norisopreinods are synthesized in plastids but stored in vacuoles in the form of glycosides, which, unlike aglycones, are stable, soluble in water and can only be stored in aqueous media. Grapevines volatile composition is determined by the variety and can be influenced by biotic and abiotic factors and by different vineyard management practices. This chapter mainly concentrates in uniting the exisitng knowledge of the biosynhtesis, composition and content of volatile compounds in different berry tissue and grape varieties.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Poljoprivreda (agronomija), Biotehnologija

POVEZANOST RADA