(7) Lopez, R.; Ferreira, V.; Hernandez, P.; Cacho, J.
Identification of impact odorants of young red wines made with Merlot,
Cabernet Sauvignon and Grenache grape varieties: a comparative study.
J. Sci. Food Agric. 1999, 79, 1461-1467.
Abstract
3 monovarietal young red wines and a mixture of year old, aged wines were examined using aroma extract dilution analysis (AEDA), which classified odours into 4 categories of intensity. Each category contained 85 odour-active regions. Pre-fractionation with HPLC and high resolution GC-MS-olfactometry were used to identify the 11 most powerful odours, 14 of the 17 second most powerful odours and 34 other odours. Most volatile compounds in monovarietal wines consisted of beta-phenylethyl alcohol, isomyl, eugenol, gamma-nonlactone and the ethyl esters of butyric, isobutyric, hexanoic and 2-methyl butyric acids, although isomyl acetate, ethyl isovalerate, hexanol, linalool, C3-hexenol, guaiacol, geraniol, ethyl cinnamate, beta-damascenone, ethyl dihydrocinnamate, wine lactone and delta-decalactone were also present. Less aromatic compounds present in the wines were isopropyl- and isobutylmethoxypyrazines, sotolon and 4-mercapto-4-methylpentan-2-one. Results demonstrated that volatile compounds in young red wines were well known and were present in nearly all wines tested, and that varietal differences between the wines were quantitative and not qualitative.