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Terpenoids and their role in wine flavour: recent advances

Terpenoids and their role in wine flavour: recent advances 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Terpenoids and their role in wine flavour: recent advances

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Publisher
Wiley
Copyright
Copyright © 2015 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12186
Publisher site
See Article on Publisher Site

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.

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Dec 1, 2015

Keywords: ; ; ; ; ;

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  • A carotenoid cleavage dioxygenase from Vitis vinifera L.: functional characterization and expression during grape berry development in relation to C 13 ‐norisoprenoid accumulation
    Mathieu, Mathieu; Terrier, Terrier; Procureur, Procureur; Bigey, Bigey; Günata, Günata
  • Effective analysis of rotundone at below‐threshold levels in red and white wines using solid‐phase microextraction gas chromatography/tandem mass spectrometry
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  • Temporal development of sesquiterpene hydrocarbon profiles of different grape varieties during ripening
    May, May; Wüst, Wüst
  • Biosynthesis of sesquiterpenes in grape berry exocarp of Vitis vinifera L.: evidence for a transport of farnesyl diphosphate precursors from plastids to the cytosol
    May, May; Lange, Lange; Wüst, Wüst
  • Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies
    Mayr, Mayr; Geue, Geue; Holt, Holt; Pearson, Pearson; Jeffery, Jeffery; Francis, Francis
  • Determination of the importance of in‐mouth release of volatile phenol glycoconjugates to the flavor of smoke‐tainted wines
    Mayr, Mayr; Parker, Parker; Baldock, Baldock; Black, Black; Pardon, Pardon; Williamson, Williamson; Herderich, Herderich; Francis, Francis
  • Functional and biotechnological insights into diglycosidases
    Mazzaferro, Mazzaferro; Breccia, Breccia
  • Carotenoid breakdown products the – norisoprenoids – in wine aroma
    Mendes‐Pinto, Mendes‐Pinto
  • Comparison of solid‐phase extraction sorbents for the fractionation and determination of important free and glycosidically‐bound varietal aroma compounds in wines by gas chromatography‐mass spectrometry
    Metafa, Metafa; Economou, Economou
  • Chemometrical development and comprehensive validation of a solid phase microextraction/gas chromatography‐mass spectrometry methodology for the determination of important free and bound primary aromatics in Greek wines
    Metafa, Metafa; Economou, Economou
  • Effect of postharvest dehydration on the composition of Pinot noir grapes ( Vitis vinifera L.) and wine
    Moreno, Moreno; Cerpa‐Calderón, Cerpa‐Calderón; Cohen, Cohen; Fang, Fang; Qian, Qian; Kennedy, Kennedy
  • Impact of some components on Bordeaux roses and clairets aroma
    Murat, Murat; Tominaga, Tominaga; Dubourdieu, Dubourdieu
  • Steam volatiles of Vaccinium arctostaphylos
    Nickavar, Nickavar; Salehi‐Sormagi, Salehi‐Sormagi; Amin, Amin; Daneshtalab, Daneshtalab
  • Importance of minor components in flavors and fragrances
    Ohloff, Ohloff
  • Transformation from geraniol, nerol and their glucosides into linalool and α‐terpineol during Shochu distillation
    Ohta, Ohta; Morimitsu, Morimitsu; Sameshima, Sameshima; Samuta, Samuta; Ohba, Ohba
  • Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee ( Litchi chinesis Sonn.) fruit
    Ong, Ong; Acree, Acree
  • Exploring the influence of pepper, eucalyptus and smoky flavour compounds on consumer preferences of red wines
    Osidacz, Osidacz; Geue, Geue; Bramley, Bramley; Siebert, Siebert; Capone, Capone; Francis, Francis
  • Volatile compounds and sensory attributes of wine from cv. Merlot ( Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin‐based, foliar reflectant particle film
    Ou, Ou; Du, Du; Shellie, Shellie; Ross, Ross; Qian, Qian
  • Distribution of free and glycosidically bound monoterpenes in the skin and mesocarp of Muscat of Alexandria grapes during development
    Park, Park; Morrison, Morrison; Adams, Adams; Noble, Noble
  • Identification and quantification of a marker compound for 'pepper' aroma and flavor in Shiraz grape berries by combination of chemometrics and gas chromatography‐mass spectrometry
    Parker, Parker; Pollnitz, Pollnitz; Cozzolino, Cozzolino; Francis, Francis; Herderich, Herderich
  • Contribution of several volatile phenols and their glycoconjugates to smoke‐related sensory properties of red wine
    Parker, Parker; Osidacz, Osidacz; Baldock, Baldock; Hayasaka, Hayasaka; Black, Black; Pardon, Pardon; Jeffery, Jeffery; Geue, Geue; Herderich, Herderich; Francis, Francis
  • Development and validation of automatic HS‐SPME with a gas chromatography‐ion trap/mass spectrometry method for analysis of volatiles in wines
    Paula Barros, Paula Barros; Moreira, Moreira; Elias Pereira, Elias Pereira; Leite, Leite; Moraes Rezende, Moraes Rezende; Guedes De Pinho, Guedes De Pinho
  • Which impact for β‐damascenone on red wines aroma?
    Pineau, Pineau; Barbe, Barbe; Van Leeuwen, Van Leeuwen; Dubourdieu, Dubourdieu
  • Determination of terpenoids in wines by solid phase extraction and gas chromatography
    Piñeiro, Piñeiro; Palma, Palma; Barroso, Barroso
  • Characterisation of volatile fraction of monovarietal wines: influence of winemaking practices
    Piñeiro, Piñeiro; Natera, Natera; Castro, Castro; Palma, Palma; Puertas, Puertas; Barroso, Barroso
  • Specific anosmia observed for β‐ionone, but not for α‐ionone: significance for flavor research
    Plotto, Plotto; Barnes, Barnes; Goodner, Goodner
  • Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: a review
    Pogorzelski, Pogorzelski; Wilkowska, Wilkowska
  • Volatile composition of Merlot wine from different vine water status
    Qian, Qian; Fang, Fang; Shellie, Shellie
  • Pharmacological and chemical effects of cigarette additives
    Rabinoff, Rabinoff; Caskey, Caskey; Rissling, Rissling; Park, Park
  • Aroma of Muscat grape varieties
    Ribéreau‐Gayon, Ribéreau‐Gayon; Boidron, Boidron; Terrier, Terrier
  • Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties
    Ristic, Ristic; Downey, Downey; Iland, Iland; Bindon, Bindon; Francis, Francis; Herderich, Herderich; Robinson, Robinson
  • Flavonoids and C 13 ‐norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties
    Ristic, Ristic; Bindon, Bindon; Francis, Francis; Herderich, Herderich; Iland, Iland
  • Assessment of the volatile composition of juices of apricot, peach, and pear according to two pectolytic treatments
    Riu‐Aumatell, Riu‐Aumatell; López‐Tamames, López‐Tamames; Buxaderas, Buxaderas
  • Effect of simulated shipping conditions on sensory attributes and volatile composition of commercial white and red wines
    Robinson, Robinson; Mueller, Mueller; Heymann, Heymann; Ebeler, Ebeler; Boss, Boss; Solomon, Solomon; Trengove, Trengove
  • Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts
    Robinson, Robinson; Boss, Boss; Solomon, Solomon; Trengove, Trengove; Heymann, Heymann; Ebeler, Ebeler
  • Origins of grape and wine aroma. Part 2. Chemical and sensory analysis
    Robinson, Robinson; Boss, Boss; Solomon, Solomon; Trengove, Trengove; Heymann, Heymann; Ebeler, Ebeler
  • Odour detection threshold and consumer rejection of 1,1,6‐trimethyl‐1,2‐dihydronaphthalene in 1‐year‐old Riesling wines
    Ross, Ross; Zwink, Zwink; Castro, Castro; Harrison, Harrison
  • An assessment of the effects of wine volatiles on the perception of taste and astringency in wine
    Sáenz‐Navajas, Sáenz‐Navajas; Campo, Campo; Fernández‐Zurbano, Fernández‐Zurbano; Valentin, Valentin; Ferreira, Ferreira
  • Sensory‐active compounds influencing wine experts’ and consumers’ perception of red wine intrinsic quality
    Sáenz‐Navajas, Sáenz‐Navajas; Avizcuri, Avizcuri; Ballester, Ballester; Fernández‐Zurbano, Fernández‐Zurbano; Ferreira, Ferreira; Peyron, Peyron; Valentin, Valentin
  • Aroma enhancement in wines from different grape varieties using exogenous glycosidases
    Sánchez‐Palomo, Sánchez‐Palomo; Díaz‐Maroto Hidalgo, Díaz‐Maroto Hidalgo; González‐Viñas, González‐Viñas; Pérez‐Coello, Pérez‐Coello
  • Contribution of free and glycosidically‐bound volatile compounds to the aroma of Muscat “a petit grains” wines and effect of skin contact
    Sánchez Palomo, Sánchez Palomo; Pérez‐Coello, Pérez‐Coello; Díaz‐Maroto, Díaz‐Maroto; González Viñas, González Viñas; Cabezudo, Cabezudo
  • Determination of volatile compounds in Grenache wines in relation with different terroirs in the Rhone Valley
    Sabon, Sabon; De Revel, De Revel; Kotseridis, Kotseridis; Bertrand, Bertrand
  • Sensory threshold of 1,1,6‐trimethyl‐1,2‐dihydronaphthalene (TDN) and concentrations in young Riesling and non‐Riesling wines
    Sacks, Sacks; Gates, Gates; Ferry, Ferry; Lavin, Lavin; Kurtz, Kurtz; Acree, Acree
  • Consumer rejection threshold for 1,8‐cineole (eucalyptol) in Australian red wine
    Saliba, Saliba; Bullock, Bullock; Hardie, Hardie
  • Within‐vineyard variation in the ‘pepper’ compound rotundone is spatially structured and related to variation in the land underlying the vineyard
    Scarlett, Scarlett; Bramley, Bramley; Siebert, Siebert
  • Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion
    Schuh, Schuh; Schieberle, Schieberle
  • Vitispiranes, important constituents of vanilla aroma
    Schulte‐Elte, Schulte‐Elte; Gautschi, Gautschi; Renold, Renold; Hauser, Hauser; Fankhauser, Fankhauser; Limacher, Limacher; Ohloff, Ohloff
  • Potential applications of glucosyltransferases in terpene glucoside production: impacts on the use of aroma and fragrance
    Schwab, Schwab; Fischer, Fischer; Giri, Giri; Wüst, Wüst
  • Generation of oxidation artifacts during the hydrolysis of norisoprenoid glycosides by fungal enzyme preparations
    Sefton, Sefton; Williams, Williams
  • Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages
    Sefton, Sefton; Skouroumounis, Skouroumounis; Elsey, Elsey; Taylor, Taylor
  • 1,1,6‐Trimethyl‐1,2‐dihydronaphthalene: an important contributor to the bottle aged bouquet of wine
    Simpson, Simpson
  • Aroma and compositional changes in wine with oxidation, storage and ageing
    Simpson, Simpson
  • Acid‐catalyzed hydrolysis of alcohols and their β‐d‐glucopyranosides
    Skouroumounis, Skouroumounis; Sefton, Sefton
  • Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape ( Vitis vinifera L.)
    Song, Song; Shellie, Shellie; Wang, Wang; Qian, Qian
  • Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology
    Song, Song; Smart, Smart; Dambergs, Dambergs; Sparrow, Sparrow; Wells, Wells; Wang, Wang; Qian, Qian
  • Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine
    Song, Song; Smart, Smart; Wang, Wang; Dambergs, Dambergs; Sparrow, Sparrow; Qian, Qian
  • Volatiles from grapes. Muscat of Alexandria
    Stevens, Stevens; Bomben, Bomben; Lee, Lee; McFadden, McFadden
  • Volatiles from apple trees infested with light brown apple moth larvae attract the parasitoid Dolichogenidia tasmanica
    Suckling, Suckling; Twidle, Twidle; Gibb, Gibb; Manning, Manning; Mitchell, Mitchell; Sullivan, Sullivan; Wee, Wee; El‐Sayed, El‐Sayed
  • Analysis of rotundone in Japanese Syrah grapes and wines using Stir Bar Sorptive Extraction (SBSE) with heart‐cutting two‐dimensional GC‐MS
    Takase, Takase; Sasaki, Sasaki; Shinmori, Shinmori; Shinohara, Shinohara; Mochizuki, Mochizuki; Kobayashi, Kobayashi; Saito, Saito; Matsuo, Matsuo; Suzuki, Suzuki; Takata, Takata
  • Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)
    Tao, Tao; Li, Li; Wang, Wang; Zhang, Zhang
  • Aroma composition of 2‐year‐old New Zealand Pinot Noir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests
    Tomasino, Tomasino; Harrison, Harrison; Breitmeyer, Breitmeyer; Sedcole, Sedcole; Sherlock, Sherlock; Frost, Frost
  • Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour‐active constituents of Fiano wine
    Ugliano, Ugliano; Moio, Moio
  • Volatile and color composition of young and model‐aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation
    Ugliano, Ugliano; Siebert, Siebert; Mercurio, Mercurio; Capone, Capone; Henschke, Henschke
  • Discovering a chemical basis for differentiating wines made by fermentation with ‘wild’ indigenous and inoculated yeasts: role of yeast volatile compounds
    Varela, Varela; Siebert, Siebert; Cozzolino, Cozzolino; Rose, Rose; McLean, McLean; Henschke, Henschke
  • Volatile monoterpenes in black currant ( Ribes nigrum L.) juice: effects of heating and enzymatic treatment by β‐glucosidase
    Varming, Varming; Andersen, Andersen; Poll, Poll
  • Flavonoid glucosides are hydrolyzed and thus activated in the oral cavity in humans
    Walle, Walle; Browning, Browning; Steed, Steed; Reed, Reed; Walle, Walle
  • Carotenoids and their cleavage products: biosynthesis and functions
    Walter, Walter; Strack, Strack
  • Gas chromatographic comparison of volatile aroma materials extracted from eight different Muscat‐flavored varieties of Vitis vinifera
    Webb, Webb; Kepner, Kepner; Maggiora, Maggiora
  • Influence of vineyard nitrogen fertilization on the concentrations of monoterpenes, higher alcohols, and esters in aged Riesling wines
    Webster, Webster; Edwards, Edwards; Spayd, Spayd; Peterson, Peterson; Seymour, Seymour
  • Quantification of glycosides in grapes, juices, and wines through a determination of glycosyl glucose
    Williams, Williams; Cynkar, Cynkar; Francis, Francis; Gray, Gray; Iland, Iland; Coombe, Coombe
  • 1,1,6‐Trimethyl‐1,2‐dihydronaphthalene (TDN) formation in wine. 1. Studies on the hydrolysis of 2,6,10,10‐tetramethyl‐l‐oxaspiro(4.5)dec‐6‐ene‐2,8‐diol rationalizing the origin of TDN and related C 13 norisoprenoids in Riesling wine
    Winterhalter, Winterhalter
  • Volatile C 13 ‐norisoprenoid compounds in Riesling wine are generated from multiple precursors
    Winterhalter, Winterhalter; Sefton, Sefton; Williams, Williams
  • From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound
    Wood, Wood; Siebert, Siebert; Parker, Parker; Capone, Capone; Elsey, Elsey; Pollnitz, Pollnitz; Eggers, Eggers; Meier, Meier; Vössing, Vössing; Widder, Widder; Krammer, Krammer; Sefton, Sefton; Herderich, Herderich
  • Synthesis and odor of optically active rose oxide
    Yamamoto, Yamamoto; Matsuda, Matsuda; Utsumi, Utsumi; Hagiwara, Hagiwara; Kanisawa, Kanisawa
  • The genes and enzymes of the carotenoid metabolic pathway in Vitis vinifera L
    Young, Young; Lashbrooke, Lashbrooke; Alexandersson, Alexandersson; Jacobson, Jacobson; Moser, Moser; Velasco, Velasco; Vivier, Vivier
  • Diversity, regulation, and genetic manipulation of plant mono‐ and sesquiterpenoid biosynthesis
    Yu, Yu; Utsumi, Utsumi
  • Comparative study of aromatic compounds in young red wines from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet varieties in China
    Zhang, Zhang; Xu, Xu; Duan, Duan; Qu, Qu; Wu, Wu
  • Within‐vineyard, within‐vine and within‐bunch variability of rotundone concentration in berries of Vitis vinifera L. cv. Shiraz
    Zhang, Zhang; Barlow, Barlow; Krstic, Krstic; Herderich, Herderich; Fuentes, Fuentes; Howell, Howell
  • Environmental factors and seasonality affect the concentration of rotundone in Vitis vinifera L. cv. Shiraz wine
    Zhang, Zhang; Howell, Howell; Krstic, Krstic; Herderich, Herderich; Barlow, Barlow; Fuentes, Fuentes
  • Comparison of Amberlite XAD‐2/Freon 11 extraction with liquid/liquid extraction for the determination of wine flavor components
    Zhou, Zhou; Riesen, Riesen; Gilpin, Gilpin
  • Effect of fruit zone leaf thinning on total glycosides and selected aglycone concentrations of Riesling ( Vitis vinifera L.) grapes
    Zoecklein, Zoecklein; Wolf, Wolf; Marcy, Marcy; Jasinski, Jasinski
  • Evaluation of the phenol‐free glycosyl‐glucose determination
    Zoecklein, Zoecklein; Douglas, Douglas; Jasinski, Jasinski
  • Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.)
    Song, J.; Shellie, K.C.; Wang, H.; Qian, M.C.
  • Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology
    Song, J.; Smart, R.E.; Dambergs, R.G.; Sparrow, A.M.; Wells, R.B.; Wang, H.; Qian, M.C.
  • Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine
    Song, J.; Smart, R.; Wang, H.; Dambergs, B.; Sparrow, A.; Qian, M.C.
  • Volatiles from grapes. Muscat of Alexandria
    Stevens, K.L.; Bomben, J.; Lee, A.; McFadden, W.H.
  • Biogeneration of aromas, ACS symposium series
    Strauss, C.R.; Wilson, B.; Gooley, P.R.; Williams, P.J.
  • Volatiles from apple trees infested with light brown apple moth larvae attract the parasitoid Dolichogenidia tasmanica
    Suckling, D.M.; Twidle, A.M.; Gibb, A.R.; Manning, L.M.; Mitchell, V.J.; Sullivan, T.E.S.; Wee, S.L.; El‐Sayed, A.M.
  • Analysis of rotundone in Japanese Syrah grapes and wines using Stir Bar Sorptive Extraction (SBSE) with heart‐cutting two‐dimensional GC‐MS
    Takase, H.; Sasaki, K.; Shinmori, H.; Shinohara, A.; Mochizuki, C.; Kobayashi, H.; Saito, H.; Matsuo, H.; Suzuki, S.; Takata, R.
  • Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)
    Tao, Y.S.; Li, H.; Wang, H.; Zhang, L.
  • Aroma composition of 2‐year‐old New Zealand Pinot Noir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests
    Tomasino, E.; Harrison, R.; Breitmeyer, J.; Sedcole, R.; Sherlock, R.; Frost, A.
  • Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour‐active constituents of Fiano wine
    Ugliano, M.; Moio, L.
  • Volatile and color composition of young and model‐aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation
    Ugliano, M.; Siebert, T.E.; Mercurio, M.; Capone, D.; Henschke, P.A.
  • Discovering a chemical basis for differentiating wines made by fermentation with ‘wild’ indigenous and inoculated yeasts: role of yeast volatile compounds
    Varela, C.; Siebert, T.; Cozzolino, D.; Rose, L.; McLean, H.; Henschke, P.A.
  • Volatile monoterpenes in black currant (Ribes nigrum L.) juice: effects of heating and enzymatic treatment by β‐glucosidase
    Varming, C.; Andersen, M.L.; Poll, L.
  • Flavonoid glucosides are hydrolyzed and thus activated in the oral cavity in humans
    Walle, T.; Browning, A.M.; Steed, L.L.; Reed, S.G.; Walle, U.K.
  • Carotenoids and their cleavage products: biosynthesis and functions
    Walter, M.H.; Strack, D.
  • Gas chromatographic comparison of volatile aroma materials extracted from eight different Muscat‐flavored varieties of Vitis vinifera
    Webb, A.D.; Kepner, R.E.; Maggiora, L.
  • Influence of vineyard nitrogen fertilization on the concentrations of monoterpenes, higher alcohols, and esters in aged Riesling wines
    Webster, D.R.; Edwards, C.G.; Spayd, S.E.; Peterson, J.C.; Seymour, B.J.
  • Flavor science sensible principles and techniques
    Williams, P.J.
  • Quantification of glycosides in grapes, juices, and wines through a determination of glycosyl glucose
    Williams, P.J.; Cynkar, W.; Francis, I.L.; Gray, J.D.; Iland, P.G.; Coombe, B.G.
  • 1,1,6‐Trimethyl‐1,2‐dihydronaphthalene (TDN) formation in wine. 1. Studies on the hydrolysis of 2,6,10,10‐tetramethyl‐l‐oxaspiro[4.5]dec‐6‐ene‐2,8‐diol rationalizing the origin of TDN and related C13 norisoprenoids in Riesling wine
    Winterhalter, P.
  • Carotenoid cleavage products. ACS symposium series
    Winterhalter, P.; Ebeler, S.E.
  • Advances in biochemical engineering/biotechnology
    Winterhalter, P.; Skouroumounis, G.K.
  • Volatile C13‐norisoprenoid compounds in Riesling wine are generated from multiple precursors
    Winterhalter, P.; Sefton, M.A.; Williams, P.J.
  • From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound
    Wood, C.; Siebert, T.E.; Parker, M.; Capone, D.L.; Elsey, G.M.; Pollnitz, A.P.; Eggers, M.; Meier, M.; Vössing, T.; Widder, S.; Krammer, G.; Sefton, M.A.; Herderich, M.J.
  • Synthesis and odor of optically active rose oxide
    Yamamoto, T.; Matsuda, H.; Utsumi, Y.; Hagiwara, T.; Kanisawa, T.
  • The genes and enzymes of the carotenoid metabolic pathway in Vitis vinifera L
    Young, P.R.; Lashbrooke, J.G.; Alexandersson, E.; Jacobson, D.; Moser, C.; Velasco, R.; Vivier, M.A.
  • Diversity, regulation, and genetic manipulation of plant mono‐ and sesquiterpenoid biosynthesis
    Yu, F.; Utsumi, R.
  • Comparative study of aromatic compounds in young red wines from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet varieties in China
    Zhang, M.; Xu, Q.; Duan, C.; Qu, W.; Wu, Y.
  • Within‐vineyard, within‐vine and within‐bunch variability of rotundone concentration in berries of Vitis vinifera L. cv. Shiraz
    Zhang, P.; Barlow, S.; Krstic, M.; Herderich, M.; Fuentes, S.; Howell, K.
  • Environmental factors and seasonality affect the concentration of rotundone in Vitis vinifera L. cv. Shiraz wine
    Zhang, P.; Howell, K.; Krstic, M.; Herderich, M.; Barlow, E.W.R.; Fuentes, S.
  • Comparison of Amberlite XAD‐2/Freon 11 extraction with liquid/liquid extraction for the determination of wine flavor components
    Zhou, Y.; Riesen, R.; Gilpin, C.
  • Effect of fruit zone leaf thinning on total glycosides and selected aglycone concentrations of Riesling (Vitis vinifera L.) grapes
    Zoecklein, B.W.; Wolf, T.K.; Marcy, J.E.; Jasinski, Y.
  • Evaluation of the phenol‐free glycosyl‐glucose determination
    Zoecklein, B.W.; Douglas, L.S.; Jasinski, Y.W.