Evolution and occurrence of 1,8-Cineole (eucalyptol) in Australian wine
Date
2011
Authors
Capone, D.
van Leeuwen, K.
Taylor, D.
Jeffery, D.
Pardon, K.
Elsey, G.
Sefton, M.
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Journal article
Citation
Journal of Agricultural and Food Chemistry, 2011; 59(3):953-959
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Dimitra L. Capone, Katryna Van Leeuwen, Dennis K. Taylor, David W. Jeffery, Kevin H. Pardon, Gordon M. Elsey and Mark A. Sefton
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Abstract
A new method has been developed for the quantitation of 1,8-cineole in red and white wines using headspace solid-phase microextraction (SPME) combined with stable isotope dilution analysis (SIDA) and gas chromatography−mass spectrometry (GC-MS). An extensive survey of Australian wines (44 white and 146 red) highlighted that only red wines contained significant amounts of 1,8-cineole (up to 20 μg/L). Hydrolytic studies with limonene and α-terpineol, putative precursors to 1,8-cineole, showed a very low conversion into 1,8-cineole (<0.6%) over a 2 year period, which does not account for the difference between white and red wines. 1,8-Cineole was chemically stable in model wine solution over 2 years, and absorption from a Shiraz wine by bottle closures was most evident for a synthetic closure only (14% absorption after 1 year). Two commercial ferments at two different locations were monitored daily to investigate the evolution of 1,8-cineole throughout fermentation. Both ferments showed daily increases in 1,8-cineole concentration while in contact with grape solids, but this accumulation ceased immediately after pressing. This observation is consistent with the extraction of 1,8-cineole into the ferment from the solid portions of the grape berries.
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© 2011 American Chemical Society