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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 |
Published version: | http://dx.doi.org/10.1111/ajgw.12186 |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest 8 |
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