RT Journal Article
SR Electronic
T1 Identification of Additional Odor-Active Compounds in Pinot noir Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 90
OP 92
DO 10.5344/ajev.1992.43.1.90
VO 43
IS 1
A1 R. Miranda-López
A1 L. M. Libbey
A1 B. T. Watson
A1 M. R. Mcdaniel
YR 1992
UL http://www.ajevonline.org/content/43/1/90.abstract
AB Pinot noir wines from Oregon were extracted with Freon 113 for GC-MS-DS analysis. The presence of several new odor-active compounds was revealed in Pinot noir wine. Ethyl and methyl vanillate, acetovanillone, and methionol were identified. Isovaleric, hexanoic, octanoic, decanoic, and tridecanoic fatty acids were also identified. These odor-active compounds probably influence the flavor of the wine.