RT Journal Article
SR Electronic
T1 Volatile C<sub>13</sub>-Norisoprenoid Compounds in Riesling Wine Are Generated From Multiple Precursors
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 277
OP 283
DO 10.5344/ajev.1990.41.4.277
VO 41
IS 4
A1 P. Winterhalter
A1 M. A. Sefton
A1 P. J. Williams
YR 1990
UL http://www.ajevonline.org/content/41/4/277.abstract
AB 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