TY - JOUR
T1 - 1,4-cineole
T2 - A contributor to Australian Cabernet Sauvignon typicality
AU - Antalick, Guillaume
AU - Tempere, Sophie
AU - Suklje, Katja
AU - Blackman, John
AU - Deloire, Alain
AU - Revel, Gilles de
AU - Schmidtke, Leigh
N1 - Includes bibliographical references.
PY - 2016
Y1 - 2016
N2 - 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.
AB - 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.
M3 - Article
SN - 1838-6547
VL - 31
SP - 24
EP - 27
JO - Wine and Viticulture Journal
JF - Wine and Viticulture Journal
IS - 1
ER -