Terpenes in the Aroma of Grapes and Wines: A Review

Marais, J.

doi:10.21548/4-2-2370

Cited by 115 publications

(147 citation statements)

References 23 publications

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“…This decrease in terpene content has also been reported in litchi wine (Wu et al, 2011). The loss of terpenes could be due to the biotransformation and biodegradation of terpenes by yeast (Marais, 1984;Misra et al, 1996). For example, under the initial aerobic conditions of fermentation, S. cerevisiae was able to utilise terpenes as a biosynthetic intermediate (Zea et al, 1995).…”

Section: Evolution Of Terpenessupporting

confidence: 68%

“…Linalool, geraniol, β-citronellol, nerol and α-terpineol were identified in 'Chok Anan' mango juice (data not shown), with β-citronellol and geraniol being the major ones. These terpenols are also known to be important to the aroma of wine from grape varieties of Muscat, Riesling and other aromatic grape varieties (Marais, 1984;Swiegers et al, 2005). The biotransformation of terpenols by S. cerevisiae has been characterised in different Muscat wines and beers (Marais 1984;King & Dickinson, 2000;Takoi et al, 2010;Gamero et al, 2011).…”

Section: Evolution Of Terpenesmentioning

confidence: 99%

“…These terpenols are also known to be important to the aroma of wine from grape varieties of Muscat, Riesling and other aromatic grape varieties (Marais, 1984;Swiegers et al, 2005). The biotransformation of terpenols by S. cerevisiae has been characterised in different Muscat wines and beers (Marais 1984;King & Dickinson, 2000;Takoi et al, 2010;Gamero et al, 2011). It was found that geraniol can be converted into β-citronellol and other terpenols by yeast metabolism, while nerol and linalool can also be converted into α-terpineol, terpinolene and limonene.…”

Section: Evolution Of Terpenesmentioning

confidence: 99%

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Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

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The aim of this study was to assess the effect of mango pulp inclusion (which mimicked the maceration step in grape wine fermentation) on the fermentation dynamics and chemical profile of mango wine, especially the volatiles. The growth of Saccharomyces cerevisiae MERIT.ferm was slower in the mango juice with pulp (uncentrifuged juice), with a corresponding slower reduction in °Brix, relative to the juice without pulp (centrifuged juice). The utilisation of glucose, fructose and sucrose was similar in both uncentrifuged and centrifuged juices, with almost complete consumption. Citric, tartaric, malic, pyruvic and succinic acid were the major organic acids in the wines fermented from both the uncentrifuged and centrifuged juices. Citric acid decreased slightly in the macerated wine. Tartaric and malic acid decreased in both wines. Pyruvic acid increased slightly and succinic acid remained almost constant in both wines. Monoterpenes, as one of the signature aroma compounds in mango juice, decreased dramatically in both wines, but were ten times higher in the macerated wine. Terpenols were at least four times higher in the macerated wine. The macerated wine also produced higher levels of fusel alcohols and acetate esters compared to the nonmacerated wine. On the other hand, the non-macerated wine possessed a higher concentration of mediumchain fatty acids and corresponding ethyl esters. This study indicates that the inclusion of pulp in mango wine fermentation would contribute to the aroma complexity.

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Section: Evolution Of Terpenessupporting

confidence: 68%

Section: Evolution Of Terpenesmentioning

confidence: 99%

Section: Evolution Of Terpenesmentioning

confidence: 99%

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Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

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“…Linallol concentration changed substantially between years in the Kemaliye. Geraniol concentration exceeded its aroma threshold (130 µg/L) [4] in all three terroirs and in both years 2013, 2014. Among the three terroirs, geraniol was found at the highest concentration in the terroir Menderes in 2013 followed by the Kemaliye and Halilbeyli.…”

Section: -P5mentioning

confidence: 78%

“…Muscat of Bornova variety is characterized by a high intensity of floral descriptors, monoterpens being responsible for this floral notes [2]. The typical flavor of Muscat wines is mainly due to volatile compounds coming from grapes, which are mainly various volatile monoterpene compounds [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Effects of terroir on the terpene compounds of Muscat of Bornova Native white grape variety grown in Turkey

Çelik

Karaoğlan

Darıcı

et al. 2015

BIO Web of Conferences

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Abstract.Muscat of Bornova is a white and aromatic native grape variety of Vitis vinifera which is largely predominant in the İzmir-Manisa province of the Aegan region. In this study, the effect of three different terroirs (Kemaliye, Halilbeyli, Menderes) located in İzmir-Manisa province and two different years (2013)(2014) on the terpene compounds of Muscat of Bornova grapes were investigated. The terpene compounds were extracted by using liquid-liquid extraction method and identified and quantified by GC-MS-FID. In 2013 vintage eighteen terpene compounds were identified and quantified. The concentration of total terpene compounds in Muscat of Bornova grapes from Menderes determined 2.1 mg/l, in Halilbeyli 1.3 mg/l and in Kemaliye 1.7 mg/l. In 2014 vintage eighteen terpene compounds were identified and quantified. In 2014 a total concentration of terpene compounds decreased in grapes from Menderes and determined 1.8 mg/L, in Halilbeyli the results were the same as the first vintage and found 1.3 mg/l and in Kemaliye there was an increase with 2.6 mg/l. Among monoterpenes, linalool, α-terpineol, citronellol, nerol and geraniol show significant differences between different terroirs.

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