饱和直链脂肪族内酯是葡萄酒中广泛存在的芳香化合物,与核果有关,干红水果,和椰子描述符。尽管它们无处不在,与葡萄酒中这些化合物相关的生物生产途径尚不清楚,但是更高的浓度与许多常见的葡萄栽培做法有关,包括葡萄品种,微生物的影响,橡木和瓶子老化,和葡萄酒风格,如收获后期,高贵的腐烂,冰酒。分析技术的发展使葡萄酒中内酯的定量变得越来越准确,对它们的潜在起源有更多的了解。这篇综述对过去50年来线性脂肪族内酯的研究进行了深入的总结,并为未来可能的研究提供了方向,以阐明这些化合物的生物发生并更好地估计它们对葡萄酒香气的影响。
Saturated linear aliphatic lactones are widespread aroma compounds in wine, linked to stone fruit, dried red fruit, and coconut descriptors. Despite their ubiquity, bioproduction pathways associated with these compounds in wine are unclear, but higher concentrations have been linked to many common vitivinicultural practices, including grape variety, microbiological influence, oak- and bottle-aging, and wine styles such as late harvest, noble rot, and icewine. Development of analytical techniques has enabled increasingly accurate quantification of lactones in wine, shedding more light on their potential origins. This
review provides an in-depth summary of the research into linear aliphatic lactones over the past 50 years and provides direction for possible future research to elucidate the biogenesis of these compounds and better estimate their impact on wine aroma.