Jump to main content
Jump to site search
Access to RSC content Close the message box

Continue to access RSC content when you are not at your institution. Follow our step-by-step guide.

Issue 11, 2008
Previous Article Next Article

Wine flavor: chemistry in a glass

Author affiliations


Although hundreds of chemical compounds have been identified in grapes and wines, only a few compounds actually contribute to sensory perception of wine flavor. This critical review focuses on volatile compounds that contribute to wine aroma and provides an overview of recent developments in analytical techniques for volatiles analysis, including methods used to identify the compounds that make the greatest contributions to the overall aroma. Knowledge of volatile composition alone is not enough to completely understand the overall wine aroma, however, due to complex interactions of odorants with each other and with other nonvolatile matrix components. These interactions and their impact on aroma volatility are the focus of much current research and are also reviewed here. Finally, the sequencing of the grapevine and yeast genomes in the past ∼10 years provides the opportunity for exciting multidisciplinary studies aimed at understanding the influences of multiple genetic and environmental factors on grape and wine flavor biochemistry and metabolism (147 references).

Graphical abstract: Wine flavor: chemistry in a glass

Back to tab navigation

Additions and corrections

Article information

13 May 2008
First published
12 Aug 2008

Chem. Soc. Rev., 2008,37, 2478-2489
Article type
Critical Review

Wine flavor: chemistry in a glass

P. Polášková, J. Herszage and S. E. Ebeler, Chem. Soc. Rev., 2008, 37, 2478
DOI: 10.1039/B714455P

Social activity

Search articles by author