Federal Research Centre for Cultivated Plants (Julius Kühn-Institut) · 2015 · 14 citations · 0 references
AgricultureBotanyPlant SciencesWine AnalysisWine ChemistryWine Quality ControlAroma CompoundsPhenolic Compound AnalysisPhenolic Compounds In WineTannin ChemistryVolatile Aroma AnalysisVolatile Compound ProfilingBioactive ConstituentsGrape Phenolic CompositionGrape-derived Aroma CompoundsMonoterpene BiosynthesisPhenolic BiosynthesisSecondary AromasTerpenes In WineWine Phenolic Composition
New monoterpenediols in grape must and wine andin cultures of Botrytis cinerea In CFCl3/CH2Cl2 extracts from grape must and wine, cv. Morio-Muskat, (E) and (Z)-8-hydroxylinalool were identified. Both compounds are original constituents of the must and wine flavour. It could be shown by model experiments that these compounds are also produced by Botiytis cinerea from linalool.