wine aroma


Ethanol (alcohol) can suppress wine fruit aromas PDF Print E-mail

J Agric Food Chem. 2009 Nov 11;57(21):10313-22.

Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning.

Robinson AL, Ebeler SE, Heymann H, Boss PK, Solomon PS, Trengove RD.

Separation Science Laboratory, Murdoch University, Murdoch, Western Australia 6150, Australia.

A full-factorial design was used to assess the matrix effects of ethanol, glucose, glycerol, catechin, and proline on the volatile partitioning of 20 volatile compounds considered to play a role in wine aroma. Analysis of variance showed that the two-way interactions of ethanol and glucose, ethanol and glycerol, and glycerol and catechin significantly influenced headspace partitioning of volatiles. Experiments were conducted to observe the effect of varied ethanol and glucose concentrations on headspace partitioning of a constant concentration of volatiles. Analysis of variance and linear regression analysis showed that the presence of glucose increased the concentration of volatiles in the headspace, whereas increasing ethanol concentration was negatively correlated with headspace partitioning of volatiles. A subsequent study assessed the effect of diluting white and red wines with water and ethanol. It was again observed that increased ethanol concentration significantly reduced the relative abundance of volatile compounds in the sample headspace. This study investigates some of the complex matrix interactions of the major components of grape and wine that influence volatile compound headspace partitioning. The magnitude of each matrix-volatile interaction was ethanol > glucose > glycerol > catechin, whereas proline showed no apparent interaction. The results clearly identify that increasing ethanol concentrations significantly reduce the headspace concentration of volatile aroma compounds, which may contribute to explaining recent sensory research observations that indicate ethanol can suppress the fruit aroma attributes in wine.

PMID: 19845354 [PubMed - in process]


Wines causing nasal symptoms PDF Print E-mail

Acta Otolaryngol. 2009 Nov;129(11):1232-6.

Wine produced by ecological methods produces relatively little nasal blockage in wine-sensitive subjects. Andersson M, Cervin-Hoberg C, Greiff L. Department of Otorhinolaryngology-Head & Neck Surgery, Lund University Hospital, Lund, Sweden. This e-mail address is being protected from spambots. You need JavaScript enabled to view it

OBJECTIVE: To compare nasal symptoms following intake of three different wines--one that was ecologically produced and two that were traditionally produced. SUBJECTS AND METHODS: Individuals with self-reported nasal symptoms following consumption of red wine were subjected to controlled intake of three different wines in a double-blinded, randomized, and crossover design. Nasal symptoms and peak nasal inspiratory flow (PNIF) were monitored before and 15, 30, 45, and 60 min following intake of wine. RESULTS: All wines produced nasal symptoms, notably nasal blockage. While blockage scores did not differ between the two non-ecological wines, the ecological wine was associated with significantly lower blockage scores, as compared with both the other wines.

CONCLUSION: Subjects with self-reported nasal symptoms following consumption of red wine may respond with less nasal blockage to a wine produced with ecological methods than to wine not labelled as ecologically produced.

PMID: 19863317 [PubMed - in process]


Effect of wine closure devices on aroma and palate PDF Print E-mail

J Agric Food Chem. 2009 Nov 11;57(21):10261-70.

Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage.

Lopes P, Silva MA, Pons A, Tominaga T, Lavigne V, Saucier C, Darriet P, Teissedre PL, Dubourdieu D. UMR1219 Oenologie, Faculte d'Oenologie-ISVV, 210 chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France. This e-mail address is being protected from spambots. You need JavaScript enabled to view it

This work outlines the results from an investigation to determine the effect of the oxygen dissolved at bottling and the specific oxygen barrier properties of commercially available closures on the composition, color and sensory properties of a Bordeaux Sauvignon Blanc wine during two years of storage. The importance of oxygen for wine development after bottling was also assessed using an airtight bottle ampule. Wines were assessed for the antioxidants (SO(2) and ascorbic acid), varietal thiols (4-mercapto-4-methylpentan-2-one, 3-mercaptohexan-1-ol), hydrogen sulfide and sotolon content, and color throughout 24 months of storage. In addition, the aroma and palate properties of wines were also assessed. The combination of oxygen dissolved at bottling and the oxygen transferred through closures has a significant effect on Sauvignon Blanc development after bottling. Wines highly exposed to oxygen at bottling and those sealed with a synthetic, Nomacorc classic closure, highly permeable to oxygen, were relatively oxidized in aroma, brown in color, and low in antioxidants and volatile compounds compared to wines sealed with other closures. Conversely, wines sealed under more airtight conditions, bottle ampule and screw cap Saran-tin, have the slowest rate of browning, and displayed the greatest contents of antioxidants and varietal thiols, but also high levels of H(2)S, which were responsible for the reduced dominating character found in these wines, while wines sealed with cork stoppers and screw cap Saranex presented negligible reduced and oxidized characters.

PMID: 19886682 [PubMed - in process]


Aerosols in champagne PDF Print E-mail

Proc Natl Acad Sci U S A. 2009 Sep 29;106(39):16545-9. Epub 2009 Sep 28.

Unraveling different chemical fingerprints between a champagne wine and its aerosols.

Liger-Belair G, Cilindre C, Gougeon RD, Lucio M, Gebefügi I, Jeandet P, Schmitt-Kopplin P. Laboratoire d'Oenologie et Chimie Appliquée, Unité de Recherche Vigne et Vins de Champagne-Unité Propre de Recherche et de l'Enseignement Supérieur EA 2069, Université de Reims Champagne-Ardenne, Reims, France. This e-mail address is being protected from spambots. You need JavaScript enabled to view it

As champagne or sparkling wine is poured into a glass, the myriad of ascending bubbles collapse and radiate a multitude of tiny droplets above the free surface into the form of very characteristic and refreshing aerosols. Ultrahigh-resolution MS was used as a nontargeted approach to discriminate hundreds of surface active compounds that are preferentially partitioning in champagne aerosols; thus, unraveling different chemical fingerprints between the champagne bulk and its aerosols. Based on accurate exact mass analysis and database search, tens of these compounds overconcentrating in champagne aerosols were unambiguously discriminated and assigned to compounds showing organoleptic interest or being aromas precursors. By drawing a parallel between the fizz of the ocean and the fizz in Champagne wines, our results closely link bursting bubbles and flavor release; thus, supporting the idea that rising and collapsing bubbles act as a continuous paternoster lift for aromas in every glass of champagne.

PMCID: PMC2753638

PMID: 19805335 [PubMed - indexed for MEDLINE]


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