Terpenoids and their role in wine flavour: recent advances. (December 2015)

• Record Type: Journal Article
• Authors: Black, C.A.; Parker, M.; Siebert, T.E.; Capone, D.L.; Francis, I.L.
• Is Part Of: Australian journal of grape and wine research. Volume 21(2015:Feb.)Supplement 1
• Page Start: 582
• Page End: 600
• Publication Date: 2015-12
• Subjects: aroma -- flavour -- precursor -- terpenoids -- volatile -- wine; Viticulture -- Australia -- Periodicals; Wine and wine making -- Australia -- Periodicals; Viticulture -- Periodicals; Wine and wine making -- Periodicals; 634.80994
• DOI: 10.1111/ajgw.12186
• Languages: English
• ISSNs: 1322-7130

Abstract

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.