TY - JOUR T1 - Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 109 LP - 112 DO - 10.5344/ajev.1991.42.2.109 VL - 42 IS - 2 AU - Malcolm S. Allen AU - Michael J. Lacey AU - Roger L. N. Harris AU - W. Vance Brown Y1 - 1991/01/01 UR - http://www.ajevonline.org/content/42/2/109.abstract N2 - 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. ER -