The terpenoid 1,8-cineole, commonly known as eucalyptol, has a characteristic aroma of 'eucalyptus', 'fresh', 'cool', 'medicinal' and 'camphorous' and has been found in significant quantities in red wines only. The origin of eucalyptol in wine has been unclear, but several hypothesis have been proposed. One hypotheis is that the 'eucalyptus' character in wines occurs when vineyards are surrounded by Eucalyptus trees, whereas another hypothesis involves grape-derived terpenoid compounds such as a-terpineol and limonene acting as precursors which produce eucalyptol via acid-catalyzed rearrangements in wine.To clarify the source of eucalyptol in wines, we examined the different proposals. Using deuterated eucalyptol and GC-MS, we have conducted thorough investigations in vineyards and wineries as well as hydrolytic studies of possible precursors. We can now show that it is vineyard location and winemaking conditions and not precursor hydrolysis that determine the eucalyptol concentration in red wines.

Origin of eucalyptol in wine

243rd National Meeting (2012)

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