| Abstract
| - While the contribution of 1,8-cineole to the aroma of wine has been reported, it is a matter ofcontroversy that the vineyards producing such wines are surrounded by Eucalyptus trees, whichmay contribute their essence to the grapes. However, experimental information presented in thispaper suggests that 1,8-cineole can be produced by chemical transformation of limonene andα-terpineol, and this process may be responsible for the occurrence of Eucalyptus-like aroma in Tannatwines from vines not grown in the vicinity of Eucalyptus trees. A mechanism for the chemicaltransformation of these aroma compounds is proposed. Keywords: Eucalyptus aroma; 1,8-cineole; limonene degradation; Tannat red wine
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