Abstract
The sensory properties of wine made from the Vitis ssp. cultivar Vidal blanc were found to change significantly after aging in glass for more than two years. The most intense odor-active compounds were identified from their retention index and odor descriptor using gas chromatography-olfactometry (GCO) and from their mass spectra. The young wine was found to have a characteristic fruity odor, whereas the aged wine was found to have developed a vegetative aroma resembling either asparagus or straw. The sensory data reported by a tasting panel found the vegetative aromas dominated the aged wine, while the GCO data showed no intense vegetative odors. The sensory data obtained for the young wine by the tasting panel and from GCO determinations showed fruity aromas to dominate in both cases.
- Received November 1993.
- Copyright 1995 by the American Society for Enology and Viticulture
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Vol 46 Issue 1
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