Kyperounda Winery on Muck Rack

Kyperounda Winery

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Articles

The effect of terroir on volatilome fingerprinting and qualitative attributes of non‐irrigated grapes reveals differences on glycosylated aroma compounds

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By Minas Mina, Egli C. Georgiadou, Kyperounda Winery, Nicolas Valanides
| Wiley Online Library Verified
INTRODUCTION The secondary metabolism compounds like aromas regulate the nutraceutical and organoleptic properties of grape berries or wines, including flavour or odour.1 The aromas of grapes are volatile organic compounds (VOCs) or glycosylated VOC precursors belonging to terpenoids (monoterpenes, C13-norisoprenoids, and sesquiterpenes), aliphatic C6–C9 volatile compounds (alcohols and aldehydes), shikimate pathway derivatives (benzenic derivatives, volatile phenols, vanillins),...
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