Volatile compounds determine the organoleptic
characteristics of grapes and wines. The main grape
aroma compounds are monoterpenols and volatile
benzene compounds. Aroma precursors, such as glycoside
compounds and C13-norisoprenoids, are also present.
These compounds are grape secondary metabolites,
which are also studied for chemotaxonomic purposes.
In winemaking, they are transferred to the product and
the wine aroma profile is enriched by many fermentative
compounds. This paper reviews the Solid Phase Extraction
(SPE) and Solid Phase Microextraction (SPME) methods
used to study the grape and wine aromas. Despite the
solvent use, SPE is still the more suitable method for the
grape aroma compounds because it allows concentration
of the analytes down to the microliter scale after starting
from a considerable volume of sample. Moreover, it allows
the semi-quantitative profiling of samples. On the other
hand, SPME is effective in the analysis of compounds for
which standards are available, with high efficiency, short
time and no solvents use.