Vineyard and fermentation studies to elucidate the origin of 1,8-cineole in Australian red wine

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 9, 2012, Pages 2281-2287

  Capone, Dimitra L ^a,b   Jeffery, David W ^b   Sefton, Mark A ^b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

1,8 cineole; Eucalyptus trees; GC MS; Red wine; Rotundone; Wine aroma

Indexed keywords

1 ,8-CINEOLE; EUCALYPTUS TREES; GC-MS; RED WINE; ROTUNDONE; WINE AROMAS;

FERMENTATION; FORESTRY; WINE;

FRUITS;

CINEOLE; CYCLOHEXANOL DERIVATIVE; TERPENE;

AGRICULTURE; ARTICLE; AUSTRALIA; CHEMISTRY; EUCALYPTUS; FERMENTATION; FOOD HANDLING; FRUIT; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; ODOR; PLANT LEAF; PLANT STEM; VITIS; WINE;

AGRICULTURE; AUSTRALIA; CYCLOHEXANOLS; EUCALYPTUS; FERMENTATION; FOOD HANDLING; FRUIT; MONOTERPENES; ODORS; PLANT LEAVES; PLANT STEMS; VITIS; WINE;

AROMATIC COMPOUNDS; CONCENTRATION; EUCALYPTUS; FERMENTATION; FRUITS;

EUCALYPTUS; VITACEAE; VITIS;

EID: 84859736963     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204499h     Document Type: Article

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