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|Title:||Terpenoids and their role in wine flavour: recent advances|
|Citation:||Australian Journal of Grape and Wine Research, 2015; 21:582-600|
|Publisher:||Australian Society of Viticulture and Oenology|
|C.A. Black, M. Parker, T.E. Siebert, D.L. Capone and I.L. Francis|
|Abstract:||The terpenoids are a major class of natural products with a range of functions in plants. In the grape, monoterpenes, sesquiterpenes and C13-norisoprenoids are present either in a free volatile form, or bound to sugars and rendered non-volatile. Of the many terpenoids in grapes, only a relatively small number makes an important contribution to wine aroma. This review summarises new developments in understanding terpenoids, including the monoterpenes linalool, cis-rose oxide, 1,8-cineole and wine lactone; the sesquiterpene rotundone; and the C13-norisoprenoids β-damascenone, β-ionone, 1,1,6-trimethyl-1,2-dihydronaphthalene and (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene. Their origin, formation and behaviour during winemaking and ageing, and viticultural influences on their concentration, will be discussed, as well as their role in different wine styles.|
|Keywords:||Aroma; flavour; precursor; terpenoids; volatile; wine|
|Rights:||© 2015 Australian Society of Viticulture and Oenology Inc.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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