The presence of damascenone in cultivars of Vitis vinifera (Linneaus), V. rotundifolia (Michaux), and V. labruscana (Baily)

Acree, Terry E.; Braell, Peter; Butts, Robert M.

doi:10.1021/jf00105a068

Cited by 37 publications

(21 citation statements)

References 2 publications

(2 reference statements)

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“…β-damascenone is also found in cultivars of V. rotundifolia and is particularly abundant (5 μg/kg) in V. labrusca cv. Concord 97 . TDN is characteristic of Riesling wines, while TPB was identified more recently.…”

Section: Norisoprenoidsmentioning

confidence: 99%

The genetic basis of grape and wine aroma

2019

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The grape is one of the oldest and most important horticultural crops. Grape and wine aroma has long been of cultural and scientific interest. The diverse compound classes comprising aroma result from multiple biosynthetic pathways. Only fairly recently have researchers begun to elucidate the genetic mechanisms behind the biosynthesis and metabolism of grape volatile compounds. This review summarizes current findings regarding the genetic bases of grape and wine aroma with an aim towards highlighting areas in need of further study. From the literature, we compiled a list of functionally characterized genes involved in berry aroma biosynthesis and present them with their corresponding annotation in the grape reference genome.

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Section: Norisoprenoidsmentioning

confidence: 99%

The genetic basis of grape and wine aroma

2019

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“…Kwasniewski et al (2010) reported a high concentration of β-damascenone of between 5000 and 9000 ng/l in Riesling wines from Finger Lakes region of New York State, USA. β-damascenone possesses a flowery, sweet odour (Acree et al, 1981). Higher concentrations of β-damascenone were found in the wines made using VL3 yeast than in those using X-Pure yeast, as well as in the samples with added copper sulphate compared to those without copper sulphate.…”

Section: Norisoprenoidsmentioning

confidence: 91%

The influence of yeasts and copper sulphate addition on aroma of Viennese Rheinriesling wines

Pavelescu¹,

Ehsani

Spangl

2021

OENO One

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The influence of two yeast strains and the addition of copper sulphate on the aroma of Riesling wines was monitored. Two commercially available yeast strains, Zymaflore VL3 and X-Pure, were applied. General composition, volatile thiols, norisoprenoids, free terpenes, aroma fermentation, sulphur compounds and copper content were determined, and the sensory attributes were assessed by 22 tasters in a balanced incomplete block design (BIBD). The VL3 yeast produced a higher concentration of thiols than the X-Pure yeast. Wines treated with copper sulphate showed a higher concentration of 3MH than the wines produced without copper sulphate addition for both yeast strains. Yeast strain and copper sulphate addition both influenced the amount of β-damascenone in Riesling wines significantly, but they showed no significant influence on the level of terpenes. Five out of eight rated sensory attributes showed significant differences. Yeast strain and copper sulphate addition were decisive factors for the sensory profile of experimental wines.

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“…A floral to woody note is associated with ␤-ionone (Arctander, 1969), while the odour of damascenone is reminiscent of rotting grass and compost (Ames & MacLeod, 1990). Other descriptions include pleasant, floral (Acree et al, 1981) and persistent camphoraceous (Nursten & Woolfe, 1972).…”

Section: Effect Of Fermentation Temperature On Tea Quality (Experimenmentioning

confidence: 99%

Effect of fermentation and drying conditions on the quality of rooibos tea

Joubert

Villiers

1997

Int J of Food Sci Tech

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The effect of fermentation (30°, 34°, 38°and 42°C) and drying temperatures (40°, 50°, 60°and 70°C), as well as the effect of controlled drying as opposed to sun-drying on rooibos tea quality were investigated. The quality of rooibos tea improved with increasing fermentation temperature whereas quality decreased with increasing drying temperature (P Ͻ 0.05). No significant subjective quality difference between the two drying methods was obtained. Tea dried under controlled conditions was lighter in colour than sun-dried rooibos tea (P ϭ 0.003) as indicated by higher L* values. The chromaticity parameters (a* and b*) were not significantly affected by drying under controlled conditions. Less chlorophyll was present in sun-dried tea than in tea dried under controlled conditions. The colour of tea prepared under experimental conditions was comparable with the colour of commercially-produced rooibos tea samples.

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The presence of damascenone in cultivars of Vitis vinifera (Linneaus), V. rotundifolia (Michaux), and V. labruscana (Baily)

Cited by 37 publications

References 2 publications

The genetic basis of grape and wine aroma

The genetic basis of grape and wine aroma

The influence of yeasts and copper sulphate addition on aroma of Viennese Rheinriesling wines

Effect of fermentation and drying conditions on the quality of rooibos tea

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