*Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging*


However, some compounds are transformed. During aging, the concentration of

The complexity of wine's aroma has been considered more an art than a scientific fact since little knowledge of the mechanisms involved in the process is available. However, in the last decades, this situation is changing as more and more wine growers turn to science to improve their production. In the nearly future, winerelated genomic, proteomic and metabolomic research will be applied to *Vitis vinifera* cultivars (the important ones from a commercial point of view), to other *Vitis* species, as well as to the yeast strains employed in fermentation [9]. Nowadays, scientific research helps, for example, to understand the impact of wine microorganisms and their derivatives on varietal aromas. This allows winemakers to generate different wines with different characteristics (including aromatic ones) from the same matrix (same grapes), using different species of microorganisms.

The aromatic quality of wines in the near future will depend on climate change

There is a future concern about that wines in the future could being "manipu-

Despite the plenty of advances for understanding how the grape berry is developed and which chemical components are important for wine aroma and flavor, there is still too much to do. The advances that are being carried out in different fields such as the determination of aromas and their evolution will allow to continue

lated" by using chemical additives to add enhance complexity and additional aromas to wine such as created a manufactured perfume. In fact, there have already been cases. In 2004, a South-African winery was found to have added illegal flavoring to their Sauvignon blanc to enhance the aroma [86]. Increasing the knowledge about the mechanisms and compounds responsible for wine aroma helps to develop new methods to allow the improvement of the quality of common wines to resemble high-quality wines. However, any artificial manipulation of wine aroma is currently forbidden, and there is a significant number of winemakers and consumers that prefer more natural wines, without or with minimum chemical manipulation. The wine is widely consumed around the world by its nice sensory taste and its natural origin from fermented grape juice. Change this view could be dangerous to the wine industry and can lead to a significant noteworthy wine devaluation

and the effect of greenhouse gases. The increment of these gases will carry an average raise on global surface temperatures, evaporative demand, and the frequency and intensity of drought. Studies about changes in the volatile composition, phenolic content and antioxidant activity of wines produced at elevated CO2 concentrations are very limited, so it will be necessary to optimize the quality of wine in a future scenario of climate change [9]. Climate change will also allow to cultivate vineyards in not cultivable areas until now. For instance, the viticulture sector of United Kingdom has undergone a rapid growth (148% during 2004–2013), in part attributed to a warmer temperature in the areas of England and Wales (13–15°C),

deemed suitable for cool-climate viticulture [85].

towards by the wine consumers and connoisseurs.

**5. Conclusions**

**63**

monoterpenic alcohols in wine from grapes (linalool, geraniol and citronellol) decreases. On the other hand, the concentration of isomeric oxides, whose olfactory thresholds are higher than the starting alcohols is increased. Hence, there is a loss of

*Management of Wine Aroma Compounds: Principal Basis and Future Perspectives*

varietal aromatic load [84].

*DOI: http://dx.doi.org/10.5772/intechopen.92973*

**4. Future perspectives**

### **Table 3.**

*Relevant aroma compounds produced during wine fermentation [77, 78].*

The most abundant lactones areγ-butyrolactone, 4-carbethoxy-8-butyrolactone and 4-ethoxy-γ-butyrolactone.
