6533b820fe1ef96bd1279159

RESEARCH PRODUCT

Monoterpenes in grape juice and wines.

J.j. MateoMisericordia Jiménez

subject

chemistry.chemical_classificationWineChromatographyTerpenesMonoterpeneHydrolysisOrganic ChemistryFlavourfood and beveragesGlycosideGlycosidic bondWineGeneral MedicineBiochemistryTerpenoidAnalytical ChemistryTerpeneBeverageschemistryGlycosidesRosalesSugar

description

The importance of monoterpenes on varietal flavour of wines has been reviewed. These compounds were mainly found linked to sugar moieties in the grape juice and wines, showing no olfactive characteristics. In this way, mechanisms to liberate terpenes were studied, making a comparative study between acidic and enzymic hydrolysis of terpene glycosides. Finally, analytical techniques developed to study these compounds, in both free or glycosidically forms, and also to fractionate glycosidic precursors, have been discussed.

10.1016/s0021-9673(99)01342-4https://pubmed.ncbi.nlm.nih.gov/10905735