摘要：Aroma is an important quality factor in grapes and wines. The aroma in grapes and wines consists of volatile compounds, at concentrations ranging from a few ng/l to several mg/l. There are four main sources of aroma in wines; the varietal aromas from grapes, the aromas from treatments prior to fermentation (crushing, pressing, maceration), the fermentation aromas from alcoholic and malolactic fermentations, the aromas from chemical and enzymatic reaction occurring during aging. Among these, the varietal aroma from grapes play a more decisive role in the quality and regional character of wines than any other aroma components. in this review, the focus is on the free fraction of aroma (terpenes, pyrazines, methyl anthranilate) and aroma precursors (glycosides carotenoids, phenolic acids, cystein) of grapes, their location in grapes and their development during ripening.
