Vineyard and fermentation studies to elucidate the origin of 1,8-cineole in Australian red wine

Journal of Agricultural and Food Chemistry
Dimitra L CaponeMark A Sefton

Abstract

Preliminary investigations revealed that the proximity of Eucalyptus trees to grapevines can directly influence the concentration of the aroma compound 1,8-cineole present in the corresponding red wines. For two different vineyards, the closer the grapevines were to the trees, the greater was the amount of 1,8-cineole in the wines elaborated from those grapes. This led us to carry out further studies to quantify the levels of 1,8-cineole found in grape berries, leaves, and stems at set distances from Eucalyptus trees over multiple vintages. Generally, the highest concentration of 1,8-cineole was found in the grapevine leaves, followed by grape stems and then grapes. In each sample type, we observed greater concentrations of 1,8-cineole in samples closer to the trees. Various fermentation treatments carried out with Shiraz grapes showed that matter other than grapes (MOG, e.g., Eucalyptus or grape leaves) could contribute significant amounts of 1,8-cineole to the finished wines. These studies confirmed that vineyard position and winemaking conditions can determine the 1,8-cineole concentration in red wine. The fermentation study also showed for the first time that the concentration of rotundone in red wine can be strongly influe...Continue Reading

References

Oct 27, 2004·Trends in Plant Science·Jarmo K Holopainen
Mar 3, 2005·Journal of Agricultural and Food Chemistry·Laura FariñaEduardo Dellacassa
May 9, 2008·Journal of Agricultural and Food Chemistry·Claudia WoodMarkus J Herderich
May 9, 2008·Journal of Agricultural and Food Chemistry·Tracey E SiebertAlan P Pollnitz
Mar 25, 2009·Journal of Agricultural and Food Chemistry·Curtis M Kalua, Paul K Boss
Jan 6, 2011·Journal of Agricultural and Food Chemistry·Dimitra L CaponeMark A Sefton

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Citations

Jun 26, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Henry B WedlerDean J Tantillo
Oct 6, 2015·Journal of Agricultural and Food Chemistry·Guillaume AntalickLeigh M Schmidtke
Apr 16, 2016·Food Chemistry·Tomás Román VillegasGiorgio Nicolini
Jun 1, 2017·Journal of Agricultural and Food Chemistry·Akira NakanishiYoshiko Kurobayashi
Jun 10, 2017·Journal of Agricultural and Food Chemistry·Akira NakanishiYoshiko Kurobayashi
Dec 11, 2019·Biomolecules·Vicente Ferreira, Ricardo Lopez
Jul 22, 2020·Natural Product Reports·Nicolas Baldovini, Alain Chaintreau
Apr 15, 2020·Applied Microbiology and Biotechnology·Judith UnterkoflerDavid W Jeffery
Nov 3, 2020·Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes·Carine PedrottiJoséli Schwambach
Apr 9, 2021·Frontiers in Plant Science·Markus RienthSimone Diego Castellarin
Oct 14, 2014·Journal of Agricultural and Food Chemistry·An-Cheng HuangDennis K Taylor
Jan 7, 2017·Journal of Agricultural and Food Chemistry·Xavier PoitouPhilippe Darriet
Aug 10, 2021·The Plant Journal : for Cell and Molecular Biology·Maaria RosenkranzA Corina Vlot

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