Vilis vinifera

Baldi, A., Romani, A., Mulinacci, N., Vincieri, F.E, and Casetta, B. 1995. HPLC/MS application to anthocyanins of Vilis vinifera L. J. Agric. Food Chem. 43 2104-2109. 

Vilis vinifera L. cv chardonnay roots ampelopsin A (55) dimer (C28H22O7) NA [102]... 

Williams, B. L., and Wender, S. H. 1952a. The isolation and identification of quercetin and fsoquercitrin from grapes (Vilis vinifera). J. Am. Chem. Soc. 74, 4372. Williams, B. L., and Wender, S. H. 1952a. The isolation and identification of kaemp-ferol and quercetin from strawberries (Fragaria chiloensis), J. Am. Chem. Soc. 74, 5919. 

In the context of vine growing countries of Eurasia (Centre of Origin of Vilis vinifera), there are essentially two types of varieties old varieties (aged centuries or millennia) and new varieties resulting from selection within the ancient variety, or from genetic improvement by hybridization, mutation or other methods. 

Empyreumatic odors, evocative of smoke, burnt wood, and cooked meat, are common descriptors used by wine tasters. Until now, a few sulfur compounds with these odors had been identified and assayed in wine at concentrations above their perception thresholds methylthiopropionic acid (Schreier and Drawer 1974), 2-sulfanylethyl acetate (V), and 3-sulfanylptopropyl acetate (X) (Lavigne et al. 1998). Two mercaptans, ethyl 3-sulfanylpropionate (VII) and ethyl 2-sulfanylpropionate (I), have been identified as constituents in the aroma of Vilis labrusca, Concord grapes (Kolor 1983) and both have also been found in Vitis vinifera wine (Tominaga et al. 2003a Blanchard 2000). 

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