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Am. J. Enol. Vitic. 41:4:277-283 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
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Volatile C13-Norisoprenoid Compounds in Riesling Wine Are Generated From Multiple Precursors

P. Winterhalter 1, M. A. Sefton 2, and P. J. Williams 2

1 Lehrstuhl for Lebensmittelchemie, Universität Würzburg, Am hubland, D-8700 Würzburg, West Germany
2 The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, S.A., 5064, Australia.

The precursors of vitispirane (two diastereoisomers), 1,1,6-trimethyl-l,2-dihydronaphthalene (TDN), damascenone, and a fourth unknown volatile norisoprenoid in Riesling wine were analyzed by droplet counter-current chromatography (DCCC). The volatile compounds were monitored by GC-MS after mild acid hydrolysis of pooled DCCC fractions. Each of the four volatiles was derived from several precursors. The precursors appear to include glycoconjugates involving different conjugating moieties and also non-glycosidic compounds. The vitispiranes and damascenone are each produced from at least two aglycons which, in turn, are variously glycosylated. Consequences are discussed for the existence in grapes and wines of multiple precursors of the volatile flavor compounds, and a rapid method for assessing bottle aging potential of wines is suggested

Key words: Vitispiranes, 1,1,6-trimethyl-l,2-dihydronaphthalene, damascenone, volatile norisoprenoid, droplet countercurrent chromatography, flavor precursor, glycoside, bottle aging, Riesling

Submitted on April 10, 1990




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D. Dubourdieu, T. Tominaga, I. Masneuf, C. Peyrot des Gachons, and M. L. Murat
The Role of Yeasts in Grape Flavor Development during Fermentation: The Example of Sauvignon blanc
Am. J. Enol. Vitic., March 1, 2006; 57(1): 81 - 88.
[Abstract] [Full Text] [PDF]


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Copyright © 1990 by the American Society for Enology and Viticulture.