Читать книгу Handbook of Enology, Volume 2 - Pascal Ribéreau-Gayon - Страница 52

These molecules originate from grapes and are found in wines. One group consists of C6 alcohols, hexanols and hexenols from plant tissues, giving the herbaceous/grassy aromas so characteristic of wines made from unripe grapes (Volume 1, Sections 11.6.2 and 13.3.4).

Another of these compounds is 1‐octen‐3‐ol, with an odor reminiscent of mushrooms. Its presence in wine is due to the action of Botrytis cinerea on grapes.

Finally, terpene alcohols, the main components in the distinctive Muscat aroma, are described in full elsewhere (Section 7.2.1).