Identification and naming of the inception of aroma development in ripening grape berries

• B.G. COOMBE ^[1] ; M.G. MCCARTHY ^[1]
  1. [1] Cooperative Research Centre for Viticulture
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 3, Nº 1, 1997, págs. 18-20
• Idioma: inglés
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• Dialnet Métricas: 1 Cita
• Resumen

  • The accumulation of aroma in the grape berry appears to differ significantly from the accumulatory processes normally associated with berry ripening. A distinctive feature is the increase in concentration of free and glycosylated aroma compounds in the advanced stages of ripening, when sugar increase per berry has slowed. A similar pattern is shown for the levels of non‐anthocyanin glycosides (red‐free G‐G) in Shiraz berries. It is suggested that the process of accumulation of aroma compounds should be given a name. Our proposal is the word ‘engusting’, meaning that the berry is acquiring attractive aromas and flavours; the verb is ‘to engust’.