AWRI Research
AWRI Research
AWRI Research
Research Institute
Fermentation-derived aroma
compounds and grape-derived
monoterpenes
Leigh Francis
Flavours from yeast The Australian Wine
Research Institute
Volatile acidity
Monoterpenes
VINEGAR
Volatile phenols
MEDICINAL FLORAL 2-phenylethanol
Higher alcohols 2-phenylethyl acetate
SPIRITOUS
FRUITY
Ethyl esters
Polyfunctional thiols
Sulfides
aroma threshold
(µg/L)
CH3CH2CH2CH2CH2COOH
Fermentation derived volatiles: alcohols The Australian Wine
Research Institute
aroma threshold
aroma
(µg/L)
threshold mg/L
fusel aldehyde
aroma threshold
(µg/L)
Ethyl isobutyrate fruity 15
Ethyl 2-methylbutyrate apple 18
Ethyl isovalerate fruit 3
Ethyl butyrate apple 20
Ethyl hexanoate apple peel, fruit, 14
pineapple
Ethyl octanoate fruit, fat 5
Ethyl decanoate grape 200
Isoamyl acetate banana 30
Phenylethyl acetate rose, honey 250
Ethyl acetate fruity, solvent 12264
Fermentation derived volatiles: Esters The Australian Wine
Research Institute
Published in: Eric G. Dennis; Robert A. Keyzers; Curtis M. Kalua; Suzanne M. Maffei; Emily L. Nicholson; Paul K. Boss; J. Agric. Food
Chem. 2012, 60, 2638-2646.
DOI: 10.1021/jf2042517
Copyright © 2012 American Chemical Society
Grape derived monoterpenes The Australian Wine
Research Institute
OH C H2O H
enzyme hydrolysis
inhibited by glucose
Yeast/bacteria
Exogenous enzymes
OH
OH
OH
OH
Geraniol Nerol Linalool a-Terpineol
Rose, geranium Rose Floral, lavender Floral, lilac
(30 mg/L) (300 mg/L) (25 mg/L) (250 mg/L)
O
O
O O
‘wine lactone’
‘coconut’, ‘lime’, ‘woody’ and ‘sweet’
very potent: threshold 0.01 μg/L, in wine ~0.1 μg/L, aged wines
First isolated in Koala urine (1975)
350
300
linalool
nerol
250
geraniol
Concentration (µg/L)
200
150
100
50
0
0 5 10 15 20 25 30
Time (months)
Acknowledgements The Australian Wine
Research Institute