Application of Gas Chromatography on the Evaluation of Grape and Wine Aroma in Atlantic Viticulture (NW Iberian Peninsula)

Abstract

The volatile fraction of wine determines to a great extent its aroma, which is one of the most important characteristics influencing wine quality and consumer preferences. The volatile compounds are able to stimulate the sensorial organs that are responsible for the olfaction. These compounds correspond to small molecules, of medium hydrophobicity and molecular weight generally, between 30 g/mol and 300 g/mol (Morrot & Brochet, 2000).