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Written on 01\/02\/2026 by Ra\u00fcl Bobet<\/span><\/p>\n [\/et_pb_text][et_pb_divider color=”#babab7″ divider_position=”center” _builder_version=”4.17.6″ _module_preset=”default” background_enable_color=”off” custom_padding=”|50px||50px|false|false” custom_padding_tablet=”|25px||25px|false|false” custom_padding_phone=”|15px||15px|false|false” custom_padding_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_divider][et_pb_text content_last_edited=”off|desktop” _builder_version=”4.27.5″ _module_preset=”default” text_font_size=”18px” custom_padding=”||||false|false” custom_padding_tablet=”|50px||50px|false|false” custom_padding_phone=”|25px||25px|false|false” custom_padding_last_edited=”off|desktop” global_colors_info=”{}”]<\/p>\n Formation and evolution of terpenic compounds in Riesling<\/strong><\/p>\n<\/li>\n<\/ol>\n Terpenic compounds (such as linalool, geraniol, or nerol) are one of the main aromatic families present in Riesling, although in more discreet amounts than in varieties such as Muscat or Gew\u00fcrztraminer. They are formed during grape development, especially between veraison and ripeness, within the glands of the skin.<\/p>\n A large portion of these compounds are not found in free form but are glycosylated: bound to a sugar molecule. This makes them aromatically inactive, yet potentially releasable later on, both through yeast activity and through chemical transformations in the wine.<\/p>\n Under ideal conditions (cool areas, moderate sunlight), Riesling builds a balanced and elegant terpenic profile, which can lead to floral perfumes (orange blossom, linden) and subtle citrus notes.<\/p>\n Limited assimilation of these compounds by yeasts<\/strong><\/p>\n<\/li>\n<\/ol>\n Yeasts do not actively metabolize terpenes, nor do they have an efficient capacity to hydrolyze the glycosylated fraction. In other words, during fermentation, most latent terpenes remain hidden.<\/p>\n Only some yeasts (non-Saccharomyces) or exogenous enzymes can partially release these compounds. This explains why Riesling can express its true aromatic potential after months or years of evolution, when wine chemistry, especially under acidic conditions, begins to act.<\/p>\n Acid hydrolysis and its importance in Riesling<\/strong><\/p>\n<\/li>\n<\/ol>\n Riesling must and wine, thanks to their low pH (typically < 3.2), provide a very suitable medium for a slow acid hydrolysis of terpenic glycosides.<\/p>\n This process breaks the sugar\u2013terpene bond, releasing free monoterpenes, which are far more volatile and aromatically perceptible. The main released compounds are:<\/p>\n Linalool \u2192 orange blossom, lavender Impact of Botrytis cinerea (noble rot)<\/strong><\/p>\n<\/li>\n<\/ol>\n The presence of noble rot can profoundly transform Riesling\u2019s aromatic expression through:<\/p>\n a) Enzymatic action by the fungus:<\/p>\n Enzymes such as fungal glycosidases can release terpenic compounds that would otherwise remain hidden. b) Formation of characteristic compounds:<\/p>\n Phenylacetaldehyde \u2192 rose, honey When well managed, botrytis can bring extraordinary complexity, especially in naturally sweet wines or late-harvest styles.<\/p>\n Great aging potential of Riesling in cold regions and its link to pH<\/strong><\/p>\n<\/li>\n<\/ol>\n The great age-worthy Rieslings (Germany, Alsace, Austria, Clare Valley\u2026) come from cold regions, where grapes can ripen slowly and retain very high acidity.<\/p>\n This acidity:<\/p>\n Acts as a natural preservative (inhibits oxidation and microorganisms). The lower the pH (2.9\u20133.1), the longer and safer the aging trajectory can be. At 10, 20, or even 30 years, a great Riesling can offer a unique and vibrant aromatic profile.<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/castelldencus.com\/wp-content\/uploads\/2023\/04\/2.jpg” alt=”Management of the vineyard in Castell d’Encus.” title_text=”Management of the vineyard in Castell d’Encus.” disabled_on=”on|on|on” _builder_version=”4.20.0″ _module_preset=”default” disabled=”on” global_colors_info=”{}”][\/et_pb_image][et_pb_divider color=”#babab7″ divider_position=”center” _builder_version=”4.17.6″ _module_preset=”default” background_enable_color=”off” custom_padding=”|50px||50px|false|false” custom_padding_tablet=”|25px||25px|false|false” custom_padding_phone=”|15px||15px|false|false” custom_padding_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”Escrito por” _builder_version=”4.27.5″ _module_preset=”default” text_font_size=”18px” custom_margin=”||25px||false|false” global_colors_info=”{}”]<\/p>\n Written on 01\/02\/2026 by Ra\u00fcl Bobet<\/span><\/p>\n [\/et_pb_text][et_pb_text disabled_on=”on|on|on” admin_label=”Escrito por y rss” _builder_version=”4.20.0″ _module_preset=”default” text_font_size=”18px” disabled=”on” global_colors_info=”{}”]<\/p>\n Written on 04\/04\/2023 by<\/span>\u00a0CASTELL D’ENCUS<\/p>\n [Sassy_Follow_Icons social_networks=”facebook=https:\/\/es-es.facebook.com\/castelldencus,instagram=https:\/\/www.instagram.com\/castelldencus\/,twitter=https:\/\/twitter.com\/castelldencus” shape=”round” align=”center”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”RSS (NO TOCAR)” _builder_version=”4.20.0″ _module_preset=”default” text_font_size=”18px” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_divider color=”#babab7″ divider_position=”center” _builder_version=”4.17.6″ _module_preset=”default” background_enable_color=”off” custom_padding=”|50px||50px|false|false” custom_padding_tablet=”|25px||25px|false|false” custom_padding_phone=”|15px||15px|false|false” custom_padding_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ disabled_on=”on|on|off” admin_label=”BLOG PC” module_class=”articulos_relacionados” _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Llegir el seg\u00fcent article” _builder_version=”4.17.6″ _module_preset=”default” header_font_size=”24px” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_blog posts_number=”1″ include_categories=”3″ use_manual_excerpt=”off” excerpt_length=”0″ show_author=”off” show_date=”off” show_categories=”off” show_pagination=”off” _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_blog][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”off|off|on” admin_label=”BLOG TABLET\/MOVIL” module_class=”articulos_relacionados” _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Llegir el seg\u00fcent article” _builder_version=”4.17.6″ _module_preset=”default” header_font_size=”24px” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_blog posts_number=”1″ include_categories=”3″ use_manual_excerpt=”off” excerpt_length=”0″ show_author=”off” show_date=”off” show_categories=”off” show_pagination=”off” _builder_version=”4.17.6″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_blog][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Riesling: an essay by Ra\u00fcl Bobet Written on 01\/02\/2026 by Ra\u00fcl Bobet Formation and evolution of terpenic compounds in Riesling Terpenic compounds (such as linalool, geraniol, or nerol) are one of the main aromatic families present in Riesling, although in more discreet amounts than in varieties such as Muscat or Gew\u00fcrztraminer. They are formed […]<\/p>\n","protected":false},"author":8,"featured_media":12221,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[120],"tags":[],"class_list":["post-12190","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-about-wine-en"],"yoast_head":"\n\n
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Geraniol \u2192 rose, geranium
Nerol \u2192 sweet floral notes
Alpha-terpineol \u2192 pine, citrus”<\/p>\n\n
In addition, it breaks down sugars and other precursors, generating new aromatic compounds.<\/p>\n
Furfuryl-derived thiols \u2192 saffron, black tea aromas
Lactones and benzaldehyde \u2192 almond, dried peach
Sotolon \u2192 curry, nuts (especially in aged wines)<\/p>\n\n
Stabilizes aromatic compounds and the wine\u2019s redox balance.
Favors slow acid hydrolysis, releasing aromas over time.
Allows the development of \u201cpetrol\u201d notes (such as TDN, derived from carotene), which are typical of Riesling aging.<\/p>\n<\/i><\/a><\/i><\/a><\/i><\/a><\/div>\nRead the following article<\/h3>\n
Read the following article<\/h3>\n