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Molecules 2015, 20(6), 10781-10792; doi:10.3390/molecules200610781

Carbocations and the Complex Flavor and Bouquet of Wine: Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes

Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
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Author to whom correspondence should be addressed.
Academic Editors: Susan E. Ebeler and Helene Hopfer
Received: 16 March 2015 / Revised: 29 May 2015 / Accepted: 8 June 2015 / Published: 11 June 2015
(This article belongs to the Collection Wine Chemistry)
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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
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Wedler, H.B.; Pemberton, R.P.; Tantillo, D.J. Carbocations and the Complex Flavor and Bouquet of Wine: Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes. Molecules 2015, 20, 10781-10792.

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