| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| vitis_vinifera_l [2025/04/08 15:27] – andreas | vitis_vinifera_l [2025/07/12 18:25] (aktuell) – andreas |
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| "... the common pattern typical for wines derived from //Vitis vinifer//, which, quantitatively, is usually dominated by isoamyl alcohol, ethyl caproate, ethyl caprylate, diethyl succinate, caproic acid, 2-phenylethyl alcohol, caprylic acid, caprinic acid, monoethyl succinate, and some others. These compounds may together represent 90-98% of the volatiles forming the wine's bouquet and are certainly important as a skeleton, but such a wine you would not just not drink. There are many more minor and trace constituents that characterize a wine, giving these elegant associations with flowers, fruits, and other natural scents, in our case, elderflower, lychee, roses, honey, cinnamon, and other spices... \\ | "... the common pattern typical for wines derived from //Vitis vinifer//, which, quantitatively, is usually dominated by isoamyl alcohol, ethyl caproate, ethyl caprylate, diethyl succinate, caproic acid, 2-phenylethyl alcohol, caprylic acid, caprinic acid, monoethyl succinate, and some others. These compounds may together represent 90-98% of the volatiles forming the wine's bouquet and are certainly important as a skeleton, but such a wine you would not just not drink. There are many more minor and trace constituents that characterize a wine, giving these elegant associations with flowers, fruits, and other natural scents, in our case, elderflower, lychee, roses, honey, cinnamon, and other spices... \\ |
| The most variety-typical compound [of Gewürztraminer] is cis-rose oxide, but it needs to be accompanied by nerol oxide and linalool to form this distinct Gewürztaminer accord, which I have also encountered several times in flower and fruit scents... \\ | ...the famous damascenone - first discovered as an olfactory key component of Bulgarian rose oil and since than found in many natural scents, but never in that of fresh rose flowers - is of eminent importance in all white and red wines. I have found no wine made from Vitis vinifera in which it is not present. Exactly the same is true for 3-sulfanylhexan-1-ol, discovered for the first time in yellow passion fruit and later as an important impact chemical in the bouquet of Sauvignon Blanc wines..." \\ |
| ...the famous damascenone - first discovered as an olfactory key component of Bulgarian rose oil and since than found in many natural scents, but never in that of fresh rose flowers - is of eminent importance in all white and red wines. I have found no wine made from Vitis vinifera in which it is not present. Exactly the same is true for 3-sulfanylhexan-1-ol, discovered for the first time in yellow passion fruit and later as an important impact chemical in the bouquet of Sauvignon Blanc wines." \\ | 3-Mercapto-hexanol (3-sulfanyl-hexan-1-ol) with its unique grapefruit/tropical fruit scent is present in all types of white and red wines and in many cases of great importance to their buquets. The most variety-typical compound of //Gewürztraminer// is cis-rose oxide. Accompanied by nerol oxide, linalool and β-damascenone, it forms this distinct Gewürtraminer accord, which is found also in the scent of elderflower (Sambucus nigra), and in the fruit aroma of lychee (Litchi sinensis). \\ |
| [Meaningful Scents around the World, Roman Kaiser, Zürich 2006, 183-193] | [Meaningful Scents around the World, Roman Kaiser, Zürich 2006, 69, 183-193] |
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| [[http://www.leffingwell.com/chirality/solerone.htm|Solerone]] (5-oxo-4-hydroxyhexanoic acid γ-lactone) has been identified as an almost racemic mixture of (4R)- and (4S)-solerone from commercially available sherry; within [[http://www.leffingwell.com/chirality/solerole.htm|the solerole series]], the (4R,5R)- and (4S,5R)-configurated isomers of 4,5-dihydroxyhexanoic acid γ-lactone have been detected predominantly. \\ | [[http://www.leffingwell.com/chirality/solerone.htm|Solerone]] (5-oxo-4-hydroxyhexanoic acid γ-lactone) has been identified as an almost racemic mixture of (4R)- and (4S)-solerone from commercially available sherry; within [[http://www.leffingwell.com/chirality/solerole.htm|the solerole series]], the (4R,5R)- and (4S,5R)-configurated isomers of 4,5-dihydroxyhexanoic acid γ-lactone have been detected predominantly. \\ |
| "The characteristic aroma of Petite Arvine, a local white wine specialty prepared from the autochthone grape variety Petite Arvine in Valais, Switzerland, is described as intense in grapefruit and rhubarb flavors. In sensory evaluation by a triangle-test, the impact of thiol compounds on the wine aroma was demonstrated. In gas chromatography-olfactometry and gas chromatography-mass spectrometry analyses, 3-mercaptohexanol was identified as one of the key aroma compounds for the wine aroma. The concentration of 3-mercaptohexanol in 11 Petite Arvine wines was in the range between 210 and 6100 ng/L; all values being above the odor threshold value in aqueous ethanol solutions for this compound." \\ | "The characteristic aroma of Petite Arvine, a local white wine specialty prepared from the autochthone grape variety Petite Arvine in Valais, Switzerland, is described as intense in grapefruit and rhubarb flavors. In sensory evaluation by a triangle-test, the impact of thiol compounds on the wine aroma was demonstrated. In gas chromatography-olfactometry and gas chromatography-mass spectrometry analyses, 3-mercaptohexanol was identified as one of the key aroma compounds for the wine aroma. The concentration of 3-mercaptohexanol in 11 Petite Arvine wines was in the range between 210 and 6100 ng/L; all values being above the odor threshold value in aqueous ethanol solutions for this compound." \\ |
| [3-Mercaptohexanol: An aroma impact compound of Petite Arvine wine., Fretz, C.B., Luisier, J.L., Tominaga, T., Amadò, R., American journal of enology and viticulture, 56(4), 2005, 407-410] | [3-Mercaptohexanol: An aroma impact compound of Petite Arvine wine., Fretz, C.B., Luisier, J.L., Tominaga, T., Amadò, R., American journal of enology and viticulture, 56(4), 2005, 407-410] |
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| 3-Mercapto-hexanol (3-sulfanyl-hexan-1-ol) with its unique grapefruit/tropical fruit scent is present in all types of white and red wines and in many cases of great importance to their buquets. The most variety-typical compound of //Gewürztraminer// is cis-rose oxide. Accompanied by nerol oxide, linalool and β-damascenone, it forms this distinct Gewürtraminer accord, which is found also in the scent of elderflower (Sambucus nigra), and in the fruit aroma of lychee (Litchi sinensis). \\ | |
| [Meaningful Scents around the World, Roman Kaiser, Zürich 2006, 69, 184-185] | |
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| "The aroma profile of five premium red wines has been studied... At least 37 odorants can be found at concentrations above their odor threshold. A satisfactory agreement between GC-O and quantitative data was obtained in most cases. Isobutyl-2-methoxypyrazine, (E)-whiskey lactone, and guaiacol were responsible for the veggie, woody, and toasted characters of the wines, respectively. The sweet-caramel notes are related to the presence of at least five compounds with flowery and sweet notes. The phenolic character can be similarly related to the presence of 12 volatile phenols. The berry fruit note of these wines is related to the additive effect of nine fruity esters. Ethanol exerts a strong suppression effect on fruitiness, whereas norisoprenoids and dimethyl sulfide enhance fruity notes." \\ | "The aroma profile of five premium red wines has been studied... At least 37 odorants can be found at concentrations above their odor threshold. A satisfactory agreement between GC-O and quantitative data was obtained in most cases. Isobutyl-2-methoxypyrazine, (E)-whiskey lactone, and guaiacol were responsible for the veggie, woody, and toasted characters of the wines, respectively. The sweet-caramel notes are related to the presence of at least five compounds with flowery and sweet notes. The phenolic character can be similarly related to the presence of 12 volatile phenols. The berry fruit note of these wines is related to the additive effect of nine fruity esters. Ethanol exerts a strong suppression effect on fruitiness, whereas norisoprenoids and dimethyl sulfide enhance fruity notes." \\ |
| Some Italian Schioppettin white wines and Vespolina red wines, known for their special white pepper flavour, contained more than 450ng/L rotundone (max. 561ng/L, Vespolina from 2007 and Schioppettino from 2005, nearly 4 times higher than the maximal value previously reported for the most peppery Shiraz wines.). \\ | Some Italian Schioppettin white wines and Vespolina red wines, known for their special white pepper flavour, contained more than 450ng/L rotundone (max. 561ng/L, Vespolina from 2007 and Schioppettino from 2005, nearly 4 times higher than the maximal value previously reported for the most peppery Shiraz wines.). \\ |
| [Effective analysis of rotundone at below‐threshold levels in red and white wines using solid‐phase microextraction gas chromatography/tandem mass spectrometry., Mattivi, F., Caputi, L., Carlin, S., Lanza, T., Minozzi, M., Nanni, D., Vrhovsek, U., Rapid communications in mass spectrometry, 25(4), 2011, 483-488] | [Effective analysis of rotundone at below‐threshold levels in red and white wines using solid‐phase microextraction gas chromatography/tandem mass spectrometry., Mattivi, F., Caputi, L., Carlin, S., Lanza, T., Minozzi, M., Nanni, D., Vrhovsek, U., Rapid communications in mass spectrometry, 25(4), 2011, 483-488] |
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| | "The fruit wine of //Scheurebe// contains nerol oxide in its highest known natural occurence of ca. 30µg/l, and cis-rose oxide is the principal aroma compound of the //Gewürztraminer//." \\ |
| | [Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 269] |
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| The three most abundant free odorants, linalool (OAV 1-60), geraniol (OAV 1-13) and nerol (OAV 0.2-0.7), making the major contribution to berry Muscat flavour, however, their presence is not sufficient to produce a complete Muscat flavour. There is a significant correlation between the presence/absence of rose oxide (OAV 3-20) in grapes and the presence/absence of Muscat flavour. \\ | The three most abundant free odorants, linalool (OAV 1-60), geraniol (OAV 1-13) and nerol (OAV 0.2-0.7), making the major contribution to berry Muscat flavour, however, their presence is not sufficient to produce a complete Muscat flavour. There is a significant correlation between the presence/absence of rose oxide (OAV 3-20) in grapes and the presence/absence of Muscat flavour. \\ |
