Grapes are an important global horticultural product, and are mainly used for winemaking. Typically, grapes and wines are rich in various phytochemicals, including phenolics, terpenes, pyrazines, and benzenoids, with different compounds responsible for different nutritional and sensory properties. Among these compounds, sesquiterpenes, a subcategory of the terpenes, are attracting increasing interest as they affect aroma and have potential health benefits. The characteristics of sesquiterpenes in grapes and wines in terms of classification, biosynthesis pathway, and active functions have not been extensively reviewed. This paper summarizes 97 different sesquiterpenes reported in grapes and wines and reviews their biosynthesis pathways and relevant bio‐regulation mechanisms. This review further discusses the functionalities of these sesquiterpenes including their aroma contribution to grapes and wines and potential health benefits, as well as how winemaking processes affect sesquiterpene concentrations.

中文翻译：

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葡萄和葡萄酒中的倍半萜：发生，生物合成，功能以及酿酒过程的影响

葡萄是重要的全球园艺产品，主要用于酿酒。通常，葡萄和葡萄酒富含多种植物化学物质，包括酚类，萜类，吡嗪和苯类化合物，其中不同的化合物负责不同的营养和感官特性。在这些化合物中，倍半萜烯是萜烯的一个子类别，由于它们影响香气并具有潜在的健康益处，因此受到越来越多的关注。葡萄和葡萄酒中倍半萜的特性在分类，生物合成途径和活性功能方面尚未得到广泛的审查。本文总结了葡萄和葡萄酒中97种不同的倍半萜烯，并综述了它们的生物合成途径和相关的生物调节机制。