Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/104446
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dc.contributor.authorBlack, C.-
dc.contributor.authorParker, M.-
dc.contributor.authorSiebert, T.-
dc.contributor.authorCapone, D.-
dc.contributor.authorFrancis, I.-
dc.date.issued2015-
dc.identifier.citationAustralian Journal of Grape and Wine Research, 2015; 21:582-600-
dc.identifier.issn1322-7130-
dc.identifier.issn1755-0238-
dc.identifier.urihttp://hdl.handle.net/2440/104446-
dc.description.abstractThe 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.-
dc.description.statementofresponsibilityC.A. Black, M. Parker, T.E. Siebert, D.L. Capone and I.L. Francis-
dc.language.isoen-
dc.publisherAustralian Society of Viticulture and Oenology-
dc.rights© 2015 Australian Society of Viticulture and Oenology Inc.-
dc.subjectAroma; flavour; precursor; terpenoids; volatile; wine-
dc.titleTerpenoids and their role in wine flavour: recent advances-
dc.typeJournal article-
dc.identifier.doi10.1111/ajgw.12186-
pubs.publication-statusPublished-
dc.identifier.orcidCapone, D. [0000-0003-4424-0746]-
dc.identifier.orcidFrancis, I. [0000-0003-4081-3578]-
Appears in Collections:Agriculture, Food and Wine publications
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