The juices (musts) of Huxelrebe, Madeleine Angevine 7672, Ortega, Schönburger and Siegerrebe wine grapes of up to four vintages from two East Anglian vineyards were analysed for volatile ½avour components, using stir-bar sorptive extraction-gas chromatography-mass spectrometry. The analytical ½avour pro¼les for each variety differed considerably from season to season, depending on ripeness (and in turn on seasonal weather and yield), as judged by sugar content. (E)-Anethole and estragole were most abundant in less ripe juices, although in all cases their concentrations were low. Likewise, C6 aldehydes hexanal and (E)-2-hexenal, as well as other carbonyl compounds, were more abundant in less ripe musts. Additionally, the aliphatic:aromatic ester ratio tended to be higher for riper musts, and higher concentrations of decanoic and dodecanoic acids tended to characterize riper juices. Aliphatic alcohols and terpenoids showed mixed trends. Despite the seasonal differences in ½avour pro¼les, it was deduced that very few variations of individual components were likely to have much organoleptic impact in themselves. Seasonal variations in linalool and (E)-b-damascenone contents probably had the greatest ½avour (aromatic fruity) impact on Schönburger and Siegerrebe juices and Huxelrebe and Ortega juices, respectively.
Abstract:Aroma is an important property of wine and it can be influenced significantly by enological practices. The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS), to compare semi-quantitative concentrations of the volatile constituents of stainless steel tank-fermented/matured Huxelrebe, Ortega, Schönburger and Siegerrebe varietal wines from a commercial English vineyard, with corresponding wines produced by oak cask ('barrel') fermentation/maturation. Aroma profiles of tank and barrel wines were different, with more volatiles detected and net concentrations being higher in barrel wines. Long chain ethyl carboxylate esters were generally more abundant in barrel wines, whereas acetate esters were generally more prominent in tank wines. By conducting a short (~7 month) maturation period in secondhand (third or fourth fill) casks, it was possible to make wines with more complex aromas, but without obvious oak aroma.
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