Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/104446
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Type: Journal article
Title: Terpenoids and their role in wine flavour: recent advances
Author: Black, C.
Parker, M.
Siebert, T.
Capone, D.
Francis, I.
Citation: Australian Journal of Grape and Wine Research, 2015; 21:582-600
Publisher: Australian Society of Viticulture and Oenology
Issue Date: 2015
ISSN: 1322-7130
1755-0238
Statement of
Responsibility: 
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.
DOI: 10.1111/ajgw.12186
Appears in Collections:Agriculture, Food and Wine publications
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