ANTALICK, Guillaume; TEMPERE, Sophie; SUKLJE, Katja; BLACKMAN, John W.; DELOIRE, Alain; DE REVEL, Gilles; SCHMIDTKE, Leigh

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Licencia de uso del documento

ANTALICK, Guillaume

TEMPERE, Sophie

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

SUKLJE, Katja

Idioma

Article de revue

Este ítem está publicado en

Wine and Viticulture Journal. 2016, vol. 31, n° 1, p. 24-27

Resumen en inglés

The aroma of Australian Cabernet Sauvignon wine is often described using specific herbal attributes such as eucalyptus, mint, bay leaf and dried herbs. These descriptors are usually perceived positively by consumers. While the occurrence of eucalyptus character in Australian red wines has been associated with the presence of 1,8-cineole (eucalyptol), the origin of these typical herbaceous notes is poorly understood. 1,4-cineole, a compound with similar structure, odour and natural occurrence to 1,8-cineole, has been recently identified in Australian red wines but quantitative data and sensory characterisation have not been reported. This study investigated the contribution of 1,4-cineole to Australian red wine aroma.< Leer menos

URI

https://oskar-bordeaux.fr/handle/20.500.12278/27102

Centros de investigación

Oenologie - UMR 1366