Carbocations and the Complex Flavor and Bouquet of Wine: Mechanistic Aspects of Terpene Biosynthesis in Wine GrapesReportar como inadecuado




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Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA





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Academic Editors: Susan E. Ebeler and Helene Hopfer

Abstract Computational chemistry approaches for studying the formation of terpenes-terpenoids in wines are presented, using five particular terpenes-terpenoids 1,8-cineole, α-ylangene, botrydial, rotundone, and the wine lactone, volatile compounds or their precursors found in wine and-or wine grapes, as representative examples. Through these examples, we show how modern computational quantum chemistry can be employed as an effective tool for assessing the validity of proposed mechanisms for terpene-terpenoid formation. View Full-Text

Keywords: wine; terpene; biosynthesis; quantum chemistry; mechanism; aroma wine; terpene; biosynthesis; quantum chemistry; mechanism; aroma





Autor: Henry B. Wedler, Ryan P. Pemberton and Dean J. Tantillo *

Fuente: http://mdpi.com/



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