Aroma Potential in Early- and Late-Maturity Pinot noir Grapes Evaluated by Aroma Extract Dilution Analysis

Abstract

Aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions, and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA. The odorants released with high flavor dilution values were 1-hexanal, β-damascenone, guaiacol, and vanillin, together with C6-aldehydes and -alcohols, 4-vinylguaiacol, 4-vinylphenol, and 1-octen-3-one. The concentrations of aroma-active compounds were further quantitated. Compared with early harvest grapes, late harvest grapes released more β-damascenone, vanillin, 4-vinylguaiacol, and 4-vinylphenol in both years according to both AEDA and quantitation results, suggesting they were important aroma compounds that contribute to the characteristic of matured Pinot noir grapes.

Aroma characterization of grape juice enriched with grapevine by-products using thermomaceration

“…These compounds could be divided in nine chemical classes with their characteristic aroma descriptors: Terpenoids (two compounds), norisoprenoids (three compounds), lactones (two compounds), aldehydes and ketones (six compounds), alcohols (six compounds), benzenoids (nine compounds), alkenes (one compound), acids (eight compounds) and esters (13 compounds). The identified components have been reported before in grape and grape-derived products (Weldegergis et al, 2011;Ferrandino et al, 2012;Galano et al, 2015;Ghaste et al, 2015;González-Barreiro et al, 2015;Vararu et al, 2015;Yuan and Qian, 2016;Wang et al, 2017).…”

“…Furan derivatives may be formed from sugars and furfural during heating in presence of woody material contributing to the burnt sugarlike aroma of enriched juice (Galano et al, 2015;Yuan and Qian, 2016). In addition, hot-press juice processing increased significantly the concentration of herbaceous odorant C6 alcohols (hexanol, cis-3-hexenol and trans-2-hexenol) (Iyer et al, 2010).…”

“…In addition, hot-press juice processing increased significantly the concentration of herbaceous odorant C6 alcohols (hexanol, cis-3-hexenol and trans-2-hexenol) (Iyer et al, 2010). C6 alcohols that resulted from enzymatic degradation of unsaturated fatty acids or from glycoside aroma precursors were derived mainly from grapes, but also related to the presence of woody parts and leaves during grape crushing (Baumes, 2009;Yuan and Qian, 2016). Both grape skins and other matter than grapes can provide important fractions of total volatile compounds present that may affect sensory and chemical profiles of grape juice.…”

Chemical composition and sensory properties of non‐wooded and wooded Shiraz (Vitis vinifera L.) wine as affected by vineyard row orientation and grape ripeness level

“…[5][6][7][8][9][10] Furthermore, a well-managed canopy would allow a wider window and more options for selection of a product-directed grape ripeness level/harvesting time, the latter which had already been shown to have a major effect on skin/juice ratio and grape and wine flavonoid concentration and profile in particular. 6,8,[11][12][13][14] Although sensory descriptions and associated volatile and non-volatile chemical characterisation of wines from different varieties have been profiled, [15][16][17][18] it has not been fully explored with regard to specific viticultural intervention such as canopy orientation/microclimate in combination with grape ripeness level.…”

Influence of Blackberry Plants on the Aroma Profile of Vitis vinifera L. cv. Pinot Noir

“…The aroma analysis identified 74 free and 95 bound compounds in the grapes, displaying the peculiar volatile profile of the Pinot noir variety (Yuan & Qian, 2016). Based on the results from the PCCA analysis (data not shown), 64 free and 65 bound compounds were selected according to the higher discriminatory effect between the treatment and control.…”