Cabernet Sauvignon aroma, glycosidic

Francis, I.L., Kassara, S., Noble, A.C. Williams, P.J. (1999).The contribution of glycoside precursors to Cabernet Sauvignon and Merlot aroma sensory and compositional studies. In A.L. Waterhouse S.E Ebeler (Eds.), Chemistry of wine flavour (pp. 13-30) American Chemical Society Washington, DC. 

The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma... 

Certain heterocyclic compounds are also important aromatic substances in wines, such as pyrazines in Cabernet Sauvignon and Sauvignon Blanc wines (see Section 8.2.11.1.7) and both enantiomers of 3-hydroxy-4,5-dimethyl-5if-furan-2-one (sotolon), which occur in white wines, sherries and are a key component of the typical aroma of aged Port wines. The precise chemical reactions leading to the formation of bouquet substances are not yet widely known. There are two types of reactions that produce bouquet constituents oxidation, which is characterised by the presence of aldehydes and acetals (e.g. in Madeira-type wines) and reduction (such as in quality table wines after a period of bottle maturation the flavour of low-quahty wines does not improve under the same conditions, but instead maturation often leads to a loss of freshness). During wine aging, glycosides of terpenic alcohols and... 

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