PT  - JOURNAL ARTICLE
AU  - Malcolm S. Allen
AU  - Michael J. Lacey
AU  - Roger L. N. Harris
AU  - W. Vance Brown
TI  - Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma
AID  - 10.5344/ajev.1991.42.2.109
DP  - 1991 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 109--112
VI  - 42
IP  - 2
4099  - http://www.ajevonline.org/content/42/2/109.short
4100  - http://www.ajevonline.org/content/42/2/109.full
SO  - Am J Enol Vitic.1991 Jan 01; 42
AB  - 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.