Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- vitis_vinifera_l [2026/02/24 11:00] – andreas
+++ vitis_vinifera_l [2026/10/19 10:39] (aktuell) – andreas
@@ Zeile 6: / Zeile 6: @@
 **grapes**
+„Aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions, and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA. The odorants released with high flavor dilution values were 1-hexanal, β-damascenone, guaiacol, and vanillin, together with C6-aldehydes and -alcohols, 4-vinylguaiacol, 4-vinylphenol, and 1-octen-3-one. The concentrations of aroma-active compounds were further quantitated. Compared with early harvest grapes, late harvest grapes released more β-damascenone, vanillin, 4-vinylguaiacol, and 4-vinylphenol in both years according to both AEDA and quantitation results, suggesting they were important aroma compounds that contribute to the characteristic of matured Pinot noir grapes.“ \\
+[Yuan, Fang, and Michael C. Qian. "Aroma potential in early-and late-maturity Pinot noir grapes evaluated by aroma extract dilution analysis." Journal of agricultural and food chemistry 64.2 (2016): 443-450]
 Of the 20 odour-active volatiles with OAVs >1 found in berries (Merlot and Cabernet Gernischt), 7 odour-active volatiles had OAVs higher than 20: (E)-2-nonenal, decanal, hexanal, (E)-2-hexenal, (E,Z)-2,6-nonadienal, (E)-β-damascenone and β-ionone and are considered to be potent aroma contributors to grapes. \\
@@ Zeile 11: / Zeile 14: @@
 [[https://journals.plos.org/plosone/article/file?id=10.1371/journal.pone.0201374&type=printable|PDF]]
-„Aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions, and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA. The odorants released with high flavor dilution values were 1-hexanal, β-damascenone, guaiacol, and vanillin, together with C6-aldehydes and -alcohols, 4-vinylguaiacol, 4-vinylphenol, and 1-octen-3-one. The concentrations of aroma-active compounds were further quantitated. Compared with early harvest grapes, late harvest grapes released more β-damascenone, vanillin, 4-vinylguaiacol, and 4-vinylphenol in both years according to both AEDA and quantitation results, suggesting they were important aroma compounds that contribute to the characteristic of matured Pinot noir grapes.“ \\
+"Surprisingly during this cool season, rotundone was not detected in Vitis vinifera L. cv. Gamay and Grüner Veltliner - some known rotundone-producing varieties - and was only found in Fer, Duras, Syrah, Tardif, and for the first time at such level of concentration in Grenache. Our findings that suggest the existence of three classes of rotundone producers (no/low, moderate and high) with the level of production being modulated within a class by environmental conditions would deserve to be confirmed during another season." \\
-[Yuan, Fang, and Michael C. Qian. "Aroma potential in early-and late-maturity Pinot noir grapes evaluated by aroma extract dilution analysis." Journal of agricultural and food chemistry 64.2 (2016): 443-450]
+[dit Baron, Thomas Baerenzung, et al. "A survey on the rotundone content of eighteen grape varieties sourced from a germplasm collection during a cool season." Journal of Food Composition and Analysis 138 (2025): 107024]
 **wine**