The limonene-derived mint aroma compounds in red wines. Recent advances on analytical, chemical aspects and sensory aspects
In recent years, the ageing bouquet of red Bordeaux wines has been partially unveiled by a chemical and sensory point of view1–3. Minty and fresh notes were found to play a key role in the definition of this complex concept, moreover the freshness dimension in fine aged red wines plays an important role in typicity judgement by wine professionals
Hplc-ms analysis of carotenoids as potential precursors for 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in riesling grapes
In recent years, an undesirable premature “aged” character has been noticed in a growing number of young Riesling wines, associated with extreme weather conditions leading to increased radiation intensity and/ or sun exposure of grapes.
Trials with machine harvested sauvignon blanc: the importance of grape transport time and temperature
It is well known that free varietal thiols, in particular 3-mercaptohexanol (3MH) and 3-mercaptohexyl ace-tate (3MHA), are important constituents to the aroma of New Zealand Sauvignon blanc wines.
A tool for catching mice in wine: development and application of a method for the detection of mousy off-flavour compounds in wine
Over the past two years, the AWRI has received 69 wine samples suspected of being affected by mousy off-flavour. The character has been mostly observed in white wines.