PT - JOURNAL ARTICLE AU - Allen, Malcolm S. AU - Lacey, Michael J. AU - Harris, Roger L. N. AU - Brown, W. Vance 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.