Advances in Wine Flavor Improvement

The aroma of grapes and wine includes aromatic free volatiles and non-volatile,odorless precursors,which may be hydrolyzed during the winemaking process.We reviewed the structure,content,research methodology of glycoconjugated aroma compounds,and improvement mechanism of wine flavor also discussed.Furthermore,this review was included the characterization and source of the key enzyme(β-D-glucosidase).Finally,the prospects of flavor precursor was suggested.