000087592 001__ 87592 000087592 005__ 20230921135430.0 000087592 0247_ $$2doi$$a10.3390/biom9120818 000087592 0248_ $$2sideral$$a115801 000087592 037__ $$aART-2019-115801 000087592 041__ $$aeng 000087592 100__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza 000087592 245__ $$aThe actual and potential aroma of winemaking grapes 000087592 260__ $$c2019 000087592 5060_ $$aAccess copy available to the general public$$fUnrestricted 000087592 5203_ $$aThis 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 is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules. 000087592 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T29$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R 000087592 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000087592 590__ $$a4.082$$b2019 000087592 591__ $$aBIOCHEMISTRY & MOLECULAR BIOLOGY$$b98 / 296 = 0.331$$c2019$$dQ2$$eT2 000087592 592__ $$a1.614$$b2019 000087592 593__ $$aBiochemistry$$c2019$$dQ1 000087592 593__ $$aMolecular Biology$$c2019$$dQ2 000087592 655_4 $$ainfo:eu-repo/semantics/review$$vinfo:eu-repo/semantics/publishedVersion 000087592 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, Ricardo$$uUniversidad de Zaragoza 000087592 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000087592 773__ $$g9, 12 (2019), 818 [35 pp.]$$tBiomolecules$$x2218-273X 000087592 8564_ $$s1336234$$uhttps://zaguan.unizar.es/record/87592/files/texto_completo.pdf$$yVersión publicada 000087592 8564_ $$s48794$$uhttps://zaguan.unizar.es/record/87592/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000087592 909CO $$ooai:zaguan.unizar.es:87592$$particulos$$pdriver 000087592 951__ $$a2023-09-21-13:30:07 000087592 980__ $$aARTICLE