Analysis of red grape glycosidic aroma precursors by glycosyl glucose quantification

► Glucose analysis from glycosidic aroma precursor of red grapes. ► Obtention of an extract free of glycosylated polyphenols interferences. ► Interference of free glucose from grapes, eliminated. ► Measure of glucose released from precursors by HPLC-RID. ► Grape aroma potential evaluate only by one measure.