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Am. J. Enol. Vitic. 42:2:109-112 (1991)
Copyright © 1991 by the American Society for Enology and Viticulture.
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Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma

Malcolm S. Allen 1, Michael J. Lacey 2, Roger L. N. Harris 3, and W. Vance Brown 4

1 Ron Potter Centre, Charles Sturt University-Riverina, P.O. Box 588, Wagga Wagga, NSW 2650, Australia
2 CSIRO, Division of Entomology, GPO Box 1700, Canberra, ACT 2601, Australia
3 CSIRO, Division of Plant Industry, GPO Box 1600, Canberra, ACT 2601, Australia
4 CSIRO, Division of Entomology, GPO Box 1700, Canberra, ACT 2601, Australia.

The influence of naturally occurring and added methoxypyrazines on wine aroma was assessed by sensory evaluation. Addition of 2-methoxy-3-(2-methylpropyl)pyrazine or 2-methoxy-3-(1-methylethyl)pyrazine, at 1 ng/L and 2 ng/L, respectively, significantly influenced the aroma of a methoxypyrazine-free white wine. Ranking of samples prepared by addition of 2-methoxy-3-(2-methylpropyl)pyrazine (0-32 ng/L) to the methoxypyrazine-free wine showed that the compound contributed significantly to vegetative aroma at 8 ng/L or above. A range of commercial Sauvignon blanc wines was assessed by scoring for vegetative varietal aroma intensity and methoxypyrazine aroma intensity. Comparison with the naturally occurring methoxypyrazine concentration showed that wines of high (> 26 ng/L) and low (< 12 ng/L) methoxypyrazine concentration were clearly distinguished on the basis of vegetative varietal aroma or methoxypyrazine aroma. It is concluded that methoxypyrazines do contribute to the characteristic vegetative aroma of Sauvignon blanc wines.

Key words: Sauvignon blanc, methoxypyrazine, wine, aroma, sensory analysis

Submitted on April 10, 1990




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Copyright © 1991 by the American Society for Enology and Viticulture.