Norisoprenoids

Group of plant substances that occur in many fruits. They are also present in varying concentrations in many grape varieties. The content depends very much on environmental conditions; the highest concentrations are found in warm growing regions with intensive solar radiation. The so-called C13-norisoprenoids are formed from chemical processes such as the enzymatic oxidation of carotenoids of grape berries. Here they are initially present in glycosylated (sugar-bound) and odourless form and only become odour-active through acid-catalytic splitting off of the sugar residue and other reactions. However, they are also formed later during fermentation and during bottle ageing or ageing of the wine. Due to low odour and perception thresholds, they make a decisive contribution to the varietal aroma of the wine. Norisoprenoid derivatives are damascenone (β-damascenone) and the TDN (trimethyl dihydronaphtaline) which is responsible for the petroleum clay. See also under flavouring substances.

Voices of our members

There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.
Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen

Welcome back!

Norisoprenoids

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU