italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Winemaking Processes
  • » Synthesis of the ongoing works on rotundone, an aromatic compound responsible of the peppery notes in wines

Synthesis of the ongoing works on rotundone, an aromatic compound responsible of the peppery notes in wines

M.J. Herderich, T.E. Siebert, M. Parker, D.L. Capone, C. Mayr, P. Zhang1, O. Geffroy2, P. Williamson, I.L. Francis; The Australian Wine Research Insti

The relatively unknown sesquiterpene rotundone was identified as an important aroma impact compound with a strong spicy, ‘pepper’ aroma in grapes and wine from a number of varieties including Shiraz and Duras. An aroma detection threshold of 16 ng/L in red wine indicates that rotundone is a major contributor to peppery characters in Shiraz grapes and wine, and also in wine of other varieties; rotundone is also found in a number of common spices.

Rotundone is quite unusual for a wine aroma compound as it comes directly from grapes, has a very low sensory threshold, and is relatively stable in wine. This opens opportunities to influence the level of rotundone in wine, ‘pepper’ aroma and flavour, and wine style and consumer preferences, through clonal selection, viticultural practices or by varying winemaking procedures.


Oral paper presented at "Colloques Internationaux sur les Arômes du Vin" (VINAROMAS Project), held on 20 and 22 November 2012 in Toulouse (France) and Zaragoza (Spain)

Published on 12/06/2013
Related sheets
© All Right Reserved
powered by infonet srl piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +