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G. Skouroumounis, R. Massy-Westropp, M. Sefton, P. Williams (1992)
Precursors of damascenone in fruit juicesTetrahedron Letters, 33
M. Sefton, P. Williams (1991)
Generation of oxidation artifacts during the hydrolysis of norisoprenoid glycosides by fungal enzyme preparationsJournal of Agricultural and Food Chemistry, 39
P. Williams, W. Cynkar, I. Francis, J. Gray, P. Iland, B. Coombe (1995)
Quantification of glycosides in grapes, juices, and wines through a determination of glycosyl glucoseJournal of Agricultural and Food Chemistry, 43
I. Francis, M. Sefton, Patrick Williams (1992)
Sensory descriptive analysis of the aroma of hydrolysed precursor fractions from semillon, chardonnay and sauvignon blanc grape juices†Journal of the Science of Food and Agriculture, 59
I. Francis, M. Sefton, P. Williams (1994)
The Sensory Effects of Preor Post-Fermentation Thermal Processing on Chardonnay and Semillon WinesAmerican Journal of Enology and Viticulture
M. Leino, I. Francis, H. Kallio, P. Williams (1993)
Gas Chromatographic headspace analysis of Chardonnay and Semillon wines after thermal processingZeitschrift für Lebensmittel-Untersuchung und Forschung, 197
P. Williams, C. Strauss, B. Wilson, R. Massy-Westropp (1982)
Use of C18 reversed-phase liquid chromatography for the isolation of monoterpene glycosides and nor-isoprenoid precursors from grape juice and winesJournal of Chromatography A, 235
A glycoside fraction was isolated from a Semillon juice and hydrolysed in vitro by acid‐catalysis at elevated temperature, or by glycosidase enzyme action, or by a sequence of glycosidase and acid treatments. The hydrolysates were evaluated in a white wine medium by sensory descriptive analysis. To evaluate aroma released by in situ hydrolysis of glycosides, wine prepared from the Semillon juice was also assessed, before and after elevated temperature storage, together with Semillon wines from earlier vintages. Descriptive analysis of these samples showed that enzyme‐catalysed hydrolysates had no detectable effect on aroma, while acid‐hydrolysis produced significant aroma and conferred sensory properties similar to those of bottle‐aged wines, i.e. diminished floral and apple aroma attributes, and enhanced honey, nutty, oak, toasty and tobacco attributes. A similar effect on aroma attributes was found for the heated young Semillon wine, which was not scored significantly differently from a three‐year‐old Semillon wine, except for the lime attribute. The glycosyl‐glucose concentration of the Semillon wines was correlated with the sensory scores of the wines, indicating that the extent of in situ hydrolysis of glycosides in wines relates to the development of flavour as a result of storage or accelerated hydrolysis. This study has demonstrated a close association among the aroma properties of Semillon grape glycosides hydrolysed in vitro at elevated temperature, in situ under natural conditions, and in situ at elevated temperature, and supports acid‐catalysed hydrolysis of grape glycosides as the mechanism of varietal aroma development in wine.
Australian Journal of Grape and Wine Research – Wiley
Published: Jul 1, 1996
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