{"id":1455,"date":"2017-02-18T11:15:41","date_gmt":"2017-02-18T11:15:41","guid":{"rendered":"https:\/\/betterrid.es\/analisis\/en-que-se-basa-el-ipav\/"},"modified":"2017-03-23T15:30:45","modified_gmt":"2017-03-23T15:30:45","slug":"what-is-ipav-based-on","status":"publish","type":"page","link":"https:\/\/betterrid.es\/en\/analysis\/what-is-ipav-based-on\/","title":{"rendered":"What is IPAv based on?"},"content":{"rendered":"
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What is IPAv based on?<\/strong><\/h1>

ALL INDEX INFORMATION<\/p>\n<\/div>

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The importance of aromatic potencial <\/strong><\/h2>
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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.<\/p>\n

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.<\/p>\n<\/div><\/section><\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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General scheme showing the structure of the glycosidic aroma precursors (SUGAR + AROMA) and the detail of how the breakdown of the link between the glucose and the aromatic compound gives rise to a glucose molecule (glucose GG) and an odorant.<\/em><\/strong><\/p>\n<\/div><\/section><\/p><\/div>\n<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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How to measure the aromatic potencial<\/strong><\/h2>

The aromatic potential of grapes can be estimated in two ways<\/p>\n<\/div>

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Option 1: GC-MS<\/h3>
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The first method is determining the released volatile aglycones. This measurement is carried out by the use of Gas Chromatography and involves the quantification of many volatile compounds, which must later be grouped and interpreted to draw conclusions. It is a very useful methodology when the monitoring of some individual compounds and their behavior evaluation at a detailed level are desired. However, it is not feasible for many wineries, due to the high cost involved and the necessary specialization of the personnel both for the use and for the subsequent interpretation of results.<\/p>\n<\/div><\/section><\/p><\/div>

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Option 2: IPAv<\/h3>
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Another way of estimating the aromatic potential is by analyzing the glucose GG, since there is an equimolecular precursor \/ glucose \/ aglycone relationship. This determination provides a single overall measure, which considerably simplifies the interpretation of results. That is why the determination of glucose GG is the fastest and easiest way to evaluate the aromatic potential of grapes, and allows to obtain useful information to make short-term decisions in the productive sector, especially in wineries.<\/p>\n<\/div><\/section><\/p><\/div>

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