Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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monoterpenes, have ten carbon atoms and are members of the group of natural products called terpenoids. Monoterpenes are major contributors to the characteristic flavour properties of muscat grapes and wines, and contribute to the floral aromas of many non-Muscat wines such as riesling. Individual monoterpenes that are found in grapes and contribute to the attractive flavour properties of wines include the alcohols geraniol, nerol, linalool, and citronellol, although more than 40 have now been reported. Monoterpenes were among the first grape and wine flavour compounds to be elucidated, and the first to be discovered in glycosylated form (see glycosides) as flavour precursors.