Patterns of within-vineyard spatial variation in the ‘pepper’ compound rotundone are temporally stable from year to year

Shiraz Wines Made from Grape Berries (Vitis vinifera) Delayed in Ripening by Plant Growth Regulator Treatment Have Elevated Rotundone Concentrations and “Pepper” Flavor and Aroma

(2015) Christopher Davies et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz

(2015) Pangzhen Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cytochrome P450 CYP71BE5 in grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound (−)-rotundone

(2015) Hideki Takase et al.   JOURNAL OF EXPERIMENTAL BOTANY

Two key polymorphisms in a newly discovered allele of theVitis vinifera TPS24gene are responsible for the production of the rotundone precursor α-guaiene

(2015) Damian Paul Drew et al.   JOURNAL OF EXPERIMENTAL BOTANY

Within-vineyard variation in the ‘pepper’ compound rotundone is spatially structured and related to variation in the land underlying the vineyard

(2014) N.J. Scarlett et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Effect of ripeness and viticultural techniques on the rotundone concentration in red wine made fromVitis vinifera L. cv. Duras

(2014) O. Geffroy et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Production of the Pepper Aroma Compound, (−)-Rotundone, by Aerial Oxidation of α-Guaiene

(2014) An-Cheng Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

On-the-go sensing of grape berry anthocyanins during commercial harvest: development and prospects

(2011) R.G.V. BRAMLEY et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Selective harvesting is a feasible and profitable strategy even when grape and wine production is geared towards large fermentation volumes

(2011) R.G.V. BRAMLEY et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Variation in vine vigour, grape yield and vineyard soils and topography as indicators of variation in the chemical composition of grapes, wine and wine sensory attributes

(2011) R.G.V. BRAMLEY et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Understanding variability in winegrape production systems

(2010) R.G.V. BRAMLEY et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine

(2008) Tracey E. Siebert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound

(2008) Claudia Wood et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY