<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Lacey, Michael J.</style></author><author><style face="normal" font="default" size="100%">Allen, Malcolm S.</style></author><author><style face="normal" font="default" size="100%">Harris, Roger L. N.</style></author><author><style face="normal" font="default" size="100%">Brown, W. Vance</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Methoxypyrazines in Sauvignon blanc Grapes and Wines</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1991</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1991-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">103-108</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1991.42.2.103</style></doi><volume><style face="normal" font="default" size="100%">42</style></volume><issue><style face="normal" font="default" size="100%">2</style></issue><abstract><style  face="normal" font="default" size="100%">Three methoxypyrazines were identified and quantified by gas chromatography/mass spectrometry in wine and juice samples of Vitis vinifera L. cv. Sauvignon blanc. Twenty-two wines of Australian, New Zealand, and French origin were analyzed together with 16 juice samples from four Australian regions. 2-Methoxy-3-(2-methylpropyl)pyrazine was present in all wines (0.6 - 38.1 ng/L) and all juice samples (0.6 - 78.5 ng/L); it was invariably the major methoxypyrazine. 2-Methoxy-3-(1-methylethyl)pyrazine was found in 11 wines (0.9 - 5.6 ng/L) and almost all juice samples (0.2 - 6.8 ng/L). In three wines and some juice samples, small quantities of 2-methoxy-3-(1-methylpropyl)pyrazine were found (typically 0.1 - 1.0 ng/L). Methoxypyrazine levels in the New Zealand wines were significantly higher than in the Australian wines (p &lt; 0.001). Fruit grown under cool conditions gave higher grape methoxypyrazine levels than fruit grown under hot conditions. Grape methoxypyrazine levels were relatively high at veraison but decreased markedly with ripening.</style></abstract></record></records></xml>