RT Journal Article
SR Electronic
T1 Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 109
OP 112
DO 10.5344/ajev.1991.42.2.109
VO 42
IS 2
A1 Allen, Malcolm S.
A1 Lacey, Michael J.
A1 Harris, Roger L. N.
A1 Brown, W. Vance
YR 1991
UL http://www.ajevonline.org/content/42/2/109.abstract
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.