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.
|Number of pages||4|
|Journal||Wine and Viticulture Journal|
|Publication status||Published - 2016|