Norisoprenoids make important contributions to the overall aroma of many varieties of grapes and wines. The norisoprenoids are thought to be derived from carotenoid degradation in the grape and they often occur as nonvolatile precursors that are hydrolyzed during fermentation and aging to form the volatile aroma compounds.  Norisoprenoid levels in grapes are influenced by growing temperature and sunlight exposure.  We observed that increased cluster sun exposure significantly increased levels of selected norisoprenoids in both red and white grape varieties.  During fermentation, levels of free norisoprenoids, �-ionone and �-damascenone, increased significantly (9-280 fold) and the increase was dependent on the duration and timing of skin contact. An improved understanding of vineyard and winemaking practices that influence norisoprenoid concentrations is critical for optimizing the levels of these important aroma active compounds in grapes and wines.

Norisoprenoids in grapes and wines: Influence of vineyard and winemaking practices

243rd National Meeting (2012)

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