PT  - JOURNAL ARTICLE
AU  - Anna Katharine Mansfield
AU  - Jean-Paul Schirle-Keller
AU  - Gary A. Reineccius
TI  - Identification of Odor-Impact Compounds in Red Table Wines Produced from Frontenac Grapes
AID  - 10.5344/ajev.2011.10067
DP  - 2011 Feb 23
TA  - American Journal of Enology and Viticulture
PG  - ajev.2011.10067
4099  - http://www.ajevonline.org/content/early/2011/02/23/ajev.2011.10067.short
4100  - http://www.ajevonline.org/content/early/2011/02/23/ajev.2011.10067.full
AB  - Frontenac (Vitis spp. MN 1047) is a recently introduced, cold-hardy red wine grape that is currently the most-planted cultivar in much of the Upper Midwest. Through descriptive analysis, a set of aroma attributes common to red Frontenac table wines has been described, but the volatile compounds responsible for the characteristic sensory notes of the product have not been investigated. In order to identify these odor active compounds, eight Frontenac table wines were evaluated using stir bar sorptive extraction (SBSE) combined with concurrent gas chromatography-olfactometry/mass spectrometry (GCO/MS). Eight panelists evaluated GCO effluent using qualitative detection frequency analysis. Twenty-four volatiles were identified in odor regions perceived by panelists, including five alcohols, fourteen esters, one lactone, two acids and two volatile phenols. Twenty-three of these were confirmed by LRI data in separate GC/MS analyses, and 23 were quantified in runs using a known concentration of internal standard. Similar analyses of wines produced from V. riparia clone #89, a parent of Frontenac, found 16 volatiles common to Frontenac wines. A brief study of Frontenac juice with two days of skin contact suggested that four volatiles found in the wine may originate in the fruit.