| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| vitis_vinifera_l [2025/07/12 18:25] – andreas | vitis_vinifera_l [2026/02/24 11:00] (aktuell) – andreas |
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| Deciduous woody climber (up to 10m), only known in culture, cultivated worldwide; leaves opposite, palmately lobed; wheel-shaped bisexual flowers in racemes; berries green, red or dark blue. | Deciduous woody climber (up to 10m), only known in culture, cultivated worldwide; leaves opposite, palmately lobed; wheel-shaped bisexual flowers in racemes; berries green, red or dark blue. |
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| "The wild grape is often classified as V. vinifera subsp. sylvestris (in some classifications considered Vitis sylvestris), with V. vinifera subsp. vinifera restricted to cultivated forms. Domesticated vines have hermaphrodite flowers, but subsp. sylvestris is dioecious (male and female flowers on separate plants) and pollination is required for fruit to develop." [[http://en.wikipedia.org/wiki/Vitis_vinifera]] | "The wild grape is often classified as V. vinifera subsp. sylvestris (in some classifications considered Vitis sylvestris), with V. vinifera subsp. vinifera restricted to cultivated forms. Domesticated vines have hermaphrodite flowers, but subsp. sylvestris is dioecious (male and female flowers on separate plants) and pollination is required for fruit to develop." [[http://en.wikipedia.org/wiki/Vitis_vinifera|wikipedia]] |
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| **grapes** | **grapes** |
| Of the 20 odour-active volatiles with OAVs >1 found in berries (Merlot and Cabernet Gernischt), 7 odour-active volatiles had OAVs higher than 20: (E)-2-nonenal, decanal, hexanal, (E)-2-hexenal, (E,Z)-2,6-nonadienal, (E)-β-damascenone and β-ionone and are considered to be potent aroma contributors to grapes. \\ | Of the 20 odour-active volatiles with OAVs >1 found in berries (Merlot and Cabernet Gernischt), 7 odour-active volatiles had OAVs higher than 20: (E)-2-nonenal, decanal, hexanal, (E)-2-hexenal, (E,Z)-2,6-nonadienal, (E)-β-damascenone and β-ionone and are considered to be potent aroma contributors to grapes. \\ |
| [MLA Xie, Sha, et al. "Influence of natural variation in berry size on the volatile profiles of Vitis vinifera L. cv. Merlot and Cabernet Gernischt grapes." PloS one 13.9 (2018): e0201374] | [MLA Xie, Sha, et al. "Influence of natural variation in berry size on the volatile profiles of Vitis vinifera L. cv. Merlot and Cabernet Gernischt grapes." PloS one 13.9 (2018): e0201374] |
| [[https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0201374]] | [[https://journals.plos.org/plosone/article/file?id=10.1371/journal.pone.0201374&type=printable|PDF]] |
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| „Aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions, and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA. The odorants released with high flavor dilution values were 1-hexanal, β-damascenone, guaiacol, and vanillin, together with C6-aldehydes and -alcohols, 4-vinylguaiacol, 4-vinylphenol, and 1-octen-3-one. The concentrations of aroma-active compounds were further quantitated. Compared with early harvest grapes, late harvest grapes released more β-damascenone, vanillin, 4-vinylguaiacol, and 4-vinylphenol in both years according to both AEDA and quantitation results, suggesting they were important aroma compounds that contribute to the characteristic of matured Pinot noir grapes.“ \\ | „Aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions, and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA. The odorants released with high flavor dilution values were 1-hexanal, β-damascenone, guaiacol, and vanillin, together with C6-aldehydes and -alcohols, 4-vinylguaiacol, 4-vinylphenol, and 1-octen-3-one. The concentrations of aroma-active compounds were further quantitated. Compared with early harvest grapes, late harvest grapes released more β-damascenone, vanillin, 4-vinylguaiacol, and 4-vinylphenol in both years according to both AEDA and quantitation results, suggesting they were important aroma compounds that contribute to the characteristic of matured Pinot noir grapes.“ \\ |
| [Cytochrome P450 CYP71BE5 in grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound (−)-rotundone., Takase, H., Sasaki, K., Shinmori, H., Shinohara, A., Mochizuki, C., Kobayashi, H., Takata, R., Journal of experimental botany, 67(3), 2016, 787-798] [[http://jxb.oxfordjournals.org/content/67/3/787.full]] \\ | [Cytochrome P450 CYP71BE5 in grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound (−)-rotundone., Takase, H., Sasaki, K., Shinmori, H., Shinohara, A., Mochizuki, C., Kobayashi, H., Takata, R., Journal of experimental botany, 67(3), 2016, 787-798] [[http://jxb.oxfordjournals.org/content/67/3/787.full]] \\ |
| A review shows rotundone concentration in grapes at harvest and in commercial (C) or experimental (E) single-variety wine: [Geffroy, Olivier, Didier Kleiber, and Alban Jacques. „May peppery wines be the spice of life? A review of research on the ‘pepper’aroma and the sesquiterpenoid rotundone.“ OENO One 54.2 (2020): 245-262] \\ | A review shows rotundone concentration in grapes at harvest and in commercial (C) or experimental (E) single-variety wine: [Geffroy, Olivier, Didier Kleiber, and Alban Jacques. „May peppery wines be the spice of life? A review of research on the ‘pepper’aroma and the sesquiterpenoid rotundone.“ OENO One 54.2 (2020): 245-262] \\ |
| [[https://oeno-one.eu/article/view/2947]] | [[https://oeno-one.eu/article/view/2947|HTML]] |
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| "High sun exposure of the vines and long-term storage of the wines cause formation of the C13-norisoprenoid [[https://pubs.acs.org/doi/full/10.1021/acs.jafc.3c08230|1,1,6-trimethyl-1,2-dihydronaphthalene (TDN)]] eliciting a kerosene-like flavor in Riesling wines... While trained panelists were able to distinguish Riesling wines with TDN levels of 2.3 µg/L, consumer detection threshold of 14.7 µg/L TDN determined with 156 consumers exceeded the threshold of the trained panel by a factor of five and varied by consumers’ gender. Rejecting a Riesling wine due to its petrol off-flavor, 60 µg/L TDN were required in a young and 91 µg/L in an eight-year-old Riesling wine." \\ | "High sun exposure of the vines and long-term storage of the wines cause formation of the C13-norisoprenoid [[https://pubs.acs.org/doi/full/10.1021/acs.jafc.3c08230|1,1,6-trimethyl-1,2-dihydronaphthalene (TDN)]] eliciting a kerosene-like flavor in Riesling wines... While trained panelists were able to distinguish Riesling wines with TDN levels of 2.3 µg/L, consumer detection threshold of 14.7 µg/L TDN determined with 156 consumers exceeded the threshold of the trained panel by a factor of five and varied by consumers’ gender. Rejecting a Riesling wine due to its petrol off-flavor, 60 µg/L TDN were required in a young and 91 µg/L in an eight-year-old Riesling wine." \\ |
| [Haag, Franziska, et al. "Petrol Note in Riesling - 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Selectively Activates Human Odorant Receptor OR8H1." Journal of Agricultural and Food Chemistry 72.9 (2024): 4888-4896] | [Haag, Franziska, et al. "Petrol Note in Riesling - 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Selectively Activates Human Odorant Receptor OR8H1." Journal of Agricultural and Food Chemistry 72.9 (2024): 4888-4896] |
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| "Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from freshly squeezed juice of Dornfelder grapes revealed (3Z)-hex-3-enal and trans-4,5-epoxy-(2E)-dec-2-enal with the highest flavor dilution (FD) factors. In contrast, in the final Dornfelder wine prepared thereof, the highest FD factors were found for 2-phenylethyl acetate, 2-phenylethan-1-ol, and (E)-β-damascenone. However, for example, among others, (3Z)-hex-3-enal no longer appeared as an important odorant." \\ | "Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from freshly squeezed juice of //Dornfelder grapes// revealed (3Z)-hex-3-enal and trans-4,5-epoxy-(2E)-dec-2-enal with the highest flavor dilution (FD) factors. In contrast, in the final Dornfelder wine prepared thereof, the highest FD factors were found for 2-phenylethyl acetate, 2-phenylethan-1-ol, and (E)-β-damascenone. However, for example, among others, (3Z)-hex-3-enal no longer appeared as an important odorant." \\ |
| [Frank, Stephanie, and Peter Schieberle. "Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine." Journal of Agricultural and Food Chemistry 70.43 (2022): 13979-13986] | [Frank, Stephanie, and Peter Schieberle. "Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine." Journal of Agricultural and Food Chemistry 70.43 (2022): 13979-13986] |
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| "...the odorant spectrum in the Muscaris grapes showed a huge similarity to the odorant spectrum in the Muskateller grapes, thus reflecting the close genetic relationship between the two varieties. This was particularly the case for some monoterpenes considered iconic for Muskateller such as cis-rose oxide, linalool, and geraniol... Odor reconstitution and omission experiments showed that the distinct lychee note in the aroma of the Muscaris grapes was generated by the combination of (2S,4R)-rose oxide and geraniol." \\ | "...the odorant spectrum in the //Muscaris grapes// showed a huge similarity to the odorant spectrum in the Muskateller grapes, thus reflecting the close genetic relationship between the two varieties. This was particularly the case for some monoterpenes considered iconic for Muskateller such as cis-rose oxide, linalool, and geraniol... Odor reconstitution and omission experiments showed that the distinct lychee note in the aroma of the Muscaris grapes was generated by the combination of (2S,4R)-rose oxide and geraniol." \\ |
| [Wang, Xingjie, Stephanie Frank, and Martin Steinhaus. "Molecular Background of the Lychee Aroma of Vitis vinifera L.‘Muscaris’." Journal of Agricultural and Food Chemistry 72.3 (2024): 1674-1682] | [Wang, Xingjie, Stephanie Frank, and Martin Steinhaus. "Molecular Background of the Lychee Aroma of Vitis vinifera L.‘Muscaris’." Journal of Agricultural and Food Chemistry 72.3 (2024): 1674-1682] [[https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c08298|PDF]] |
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| **raisins** | **raisins** |
| Together with guaiacol, cis-whisky lactone, trans-whisky lactone, γ-nonalactone, eugenol, vanillin, and acetovanillone, especially the megastigmatrienones play an important role in the aroma of oak-barrel-ripened spirits like Armagnac, Cognac, and Rum. \\ | Together with guaiacol, cis-whisky lactone, trans-whisky lactone, γ-nonalactone, eugenol, vanillin, and acetovanillone, especially the megastigmatrienones play an important role in the aroma of oak-barrel-ripened spirits like Armagnac, Cognac, and Rum. \\ |
| [Slaghenaufi, Davide, et al. „Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits.“ Food Chemistry 203 (2016): 41-48] | [Slaghenaufi, Davide, et al. „Quantification of megastigmatrienone, a potential contributor to tobacco aroma in spirits.“ Food Chemistry 203 (2016): 41-48] |
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| {{:vitis_vinifera.jpg?600}} \\ | |
| Köhler,F.E., Medizinal Pflanzen, vol.1 t.51 (1887) [W.Müller] \\ | |
| [[http://plantgenera.org/species.php?id_species=1068564]] | |
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| {{:vitis_vinifera_madeira.jpg}} \\ | {{:vitis_vinifera_madeira.jpg}} \\ |
| Vitis vinifera, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska | Vitis vinifera © Andreas Kraska [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]] |
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| | {{:vitis_vinifera.jpg?700}} \\ |
| | Köhler,F.E., Medizinal Pflanzen, vol.1 t.51 (1887) [W.Müller] [[http://plantgenera.org/species.php?id_species=1068564|plantgenera.org]] |
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