Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study
✍ Scribed by L�pez, Ricardo; Ferreira, Vicente; Hern�ndez, Purificaci�n; Cacho, Juan F
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 92 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
An Aroma Extract Dilution Analysis (AEDA) has been carried out on three monovarietal young red wines plus a mixture of wines aged one year. The aromograms contain 85 odour-active regions classi®ed in four categories of intensity. The 11 most powerful odorants, 14 out of the 17 second-most powerful, and 34 of the rest could be identi®ed using a HPLC prefractionation method and standard HRGC-MS-olfactometric techniques. The most active odorants of the monovarietal wines were isoamyl and b-phenylethyl alcohols, the ethyl esters of butyric, isobutyric, 2-methyl butyric and hexanoic acids, g-nonalactone and eugenol. Some others worth mentioning are ethyl isovalerate, isoamyl acetate, hexanol, c-3-hexenol, linalool, geraniol, guaiacol, ethyl cinnamate, ethyl dihydrocinnamate, b-damascenone, d-decalactone and wine lactone. Compounds with less aromatic intensity but also present in some of the wines were sotolon, isopropyl-and isobutylmethoxypyrazines and 4-mercapto-4-methylpentan-2-one. Data show that there are no impact compounds characteristic of only one variety, and that differences between varieties are quantitative rather than qualitative.