What is IPAv based on?

The grape has compounds that contribute to the aroma of wine that are found both in the form of volatile molecules and in the form of odourless precursors. The aromatic potential in wine grapes is predominantly determined by glycosidic precursors. These consist of a volatile molecule (aglycone) linked to a glucose by O-glycosidic bond, being this glucose as such or forming part of a disaccharide. This linkage can be broken at low pH or by the action of glycosidase enzymes, releasing both the aglycone and the glucose molecule, which is known as glycosidic glucose or glucose GG.

These precursors pass to the most during the winemaking process, where the release of part of their aglycones occurs after breaking the aforementioned link. Likewise, during alcoholic and malolactic fermentation, or even during bottling and wine aging, such release may continue. All these volatile compounds (aglycones) contribute to the varietal aroma perceived by the wine consumer, which is of great importance because it provides quality and tipicity. In addition, it is known that these aglycones contribute positively to the aroma, predominating those that are included within the families of terpenols, norisoprenoids and benzenoids over the family of C6 compounds.