English
 
Help Privacy Policy Disclaimer
  Advanced SearchBrowse
  1. View item / 
  2. Item Summary

Item

ITEM ACTIONSEXPORT
Add to Basket
  Local TagsRelease HistoryDetailsSummary

Released
Journal Article

Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine

MPS-Authors
There are no MPG-Authors in the publication available
External Resource
No external resources are shared
Fulltext (restricted access)
There are currently no full texts shared for your IP range.
Fulltext (public)
There are no public fulltexts stored in PuRe
Supplementary Material (public)
There is no public supplementary material available
Citation

Caputi, L., Carlin, S., Ghiglieno, I., Stefanini, M., Valenti, L., Vrhovsek, U., et al. (2011). Relationship of changes in rotundone content during grape ripening and winemaking to manipulation of the 'peppery' character of wine. Journal of Agricultural and Food Chemistry, 59(10), 5565-5571. doi:10.1021/jf200786u.


Cite as: https://hdl.handle.net/21.11116/0000-0009-C759-3
Abstract
Biosynthesis of the sesquiterpene rotundone in Vespolina grapes during berry ripening was investigated over two consecutive seasons, revealing that the compound accumulates from veraison to harvest and reaches relatively high concentrations (up to 5.44 mu g/kg). Rotundone levels up to 1.91 mu g/kg were also found in clones of Gruener Veltliner, a white grape variety known to give 'peppery' wines. These concentrations are higher than those reported for Syrah grapes and are similar to the levels found in some plants. Rotundone was shown to accumulate almost exclusively in berry exocarp, suggesting that skin contact during winemaking; could be used to modulate the peppery character of red wine. However, rotundone yield after the winemaking process was relatively low. Indeed, only 10% of the rotundone present in grapes was extracted during fermentation, and only 6% was recovered in bottled wine. The results presented in this work provide key knowledge for manipulation of the peppery character of wine in order to optimize the intensity of this characteristic wine aroma.