Volatile Aroma Components of Wines and Other Fermented Beverages

Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)

“…A number of investigators mentioned that these C 6 green odorants are present in grapes and wines. 32,33 The biosynthesis and composition of C 6 compounds are dependent on several enzyme activities in grapes. 34 In this study, trans-3-hexenol had higher AEDA values than cis-3-hexenol in both samples.…”

Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees

“…These latter are produced by intra-molecular esterification reactions of the corresponding hydroxy acids, by enzymatic reactions (Webb & Muller, 1972) or by wood release. The concentration of these compounds increased in RLW, and more in LW, with respect to SSW.…”

Comparative study of the ?-butyrolactone and pantolactone contents in cells and musts during vinification by three Saccharomyces cerevisiae races

“…According to WEBB and MULLER (1972), the presence of y-butyrolactone in cells of the three yeast races studied, and of pantolactone in bayanus and capensis races, suggests the involvement of enzyme systems in the formation of these wine lactones. Probably, the two lactones are produced via a different biosynthetic pathway: ¥-butyrolactone may be formed preferentially from glutamic acid, as suggested by MULLER et al (1973), whereas pantolactone is probably synthesized from 4-ketoisovalerate via pantoate, a common intermediate in the biosynthetic pathway for valine and isoamyl alcohol.…”