The complex flavor of wines is derived from many sources, including grape, yeast and microbial fermentations, and post-fermentation treatments such as oak storage and bottle aging. Acid-catalyzed rearrangements during wine processing and aging can also result in changes in concentration and formation of new compounds that were not present in the original grapes and young wines.

In winetasting, the term “eucalyptus” describes the spicy, mintlike aroma of certain red wines, such as Tannat, Syrah or Cabernet Sauvignon. The typical eucalyptus odor (fresh, cool) usually is related to the monoterpene compound 1,8-cineole.

This compound is a very potent odorous which occur widely in natural products, such Eucalyptus trees. 1,8-Cineole has been reported to be present at very low concentrations among the aroma components of red wines from different countries, where contributes to the mintlike aroma character of these wines. While the aroma contribution of 1,8-cineole to red wines is controversially discussed, it is generally accepted that its presence is related to Eucalyptus groves in the vine growing areas. Experimental information obtained in the enology lab apparently confirms that some compounds, produced through chemical degradation of naturally occurring components of wine, as the case of 1,8-cineole from limonene, are responsible for the contribution to the Eucalyptus-like aroma in Tannat wines. It will be my work to prove this.

Laura Fariña

Ampelografia Tannat