Comparison of Odor-Active Compounds in Grapes and Wines from Vitis vinifera and Non-Foxy American Grape Species

Abstract

Native American grape (Vitis) species have many desirable properties for winegrape breeding, but hybrids of these non-vinifera wild grapes with Vitis vinifera often have undesirable aromas. Other than the foxy-smelling compounds in Vitis labrusca and Vitis rotundifolia , the aromas inherent to American Vitis species are not well characterized. In this paper, the key odorants in wine produced from the American grape species Vitis riparia and Vitis cinerea were characterized in comparison to wine produced from European winegrapes (V. vinifera). Volatile compounds were extracted by solid-phase microextraction (SPME) and identified by gas chromatography-olfactometry/mass spectrometry (GC-O/MS). On the basis of flavor dilution values, most grape-derived compounds with fruity and floral aromas were at similar potency, but non-vinifera wines had higher concentrations of odorants with vegetative and earthy aromas: eugenol, cis-3-hexenol, 1,8-cineole, 3-isobutyl-2-methoxypyrazine (IBMP), and 3-isopropyl-2-methoxypyrazine (IPMP). Elevated concentrations of these compounds in non-vinifera wines were confirmed by quantitative GC-MS. Concentrations of IBMP and IPMP were well above sensory threshold in both non-vinifera wines. In a follow-up study, IBMP and IPMP were surveyed in 31 accessions of V. riparia, V. rupestris, and V. cinerea. Some accessions had concentrations of >350 pg/g IBMP or >30 pg/g IPMP, well above concentrations reported in previous studies of harvest-ripe vinifera grapes. Methyl anthranilate and 2-aminoacetophenone, key odorants responsible for the foxiness of V. labrusca grapes, were undetectable in both the V. riparia and V. cinerea wines (<10 μg/L).

Formação e maturação da uva e os efeitos sobre os vinhos: Revisão

“…Esses autores descrevem que os compostos aromáticos apresentam a maior importância na qualidade e particularidade (varietal ou regional) dos vinhos, em comparação com outros componentes químicos da uva. Ribéreau-Gayon et al (2006), Sun et al (2011), Robinson et al (2014, Fortes et al (2015), Gonzales-Barreiro et al (2015) and Ilc et al (2016).…”

“…Os fenilpropanoides voláteis contribuem tanto em variedades brancas quanto em uvas viníferas tintas, sendo especialmente importante no aroma "foxado" (antranilato de metila), característico de uvas americanas e híbridas (Vitis labrusca) (Wang e Luca, 2005;Robinson et al, 2014;Gonzáles-Barreiro et al, 2015;Ilc et al, 2016). O 2-aminoacetofenona (2AAP) (aroma "foxado") e o furaneol (aromas de caramelo e morango) são outros compostos característicos de aromas de uvas americanas e híbridas e possivelmente associados a uvas muscadíneas (Vitis rotundifolia) (Sun et al, 2011).…”

Volatile aroma compounds in wines from Chinese wild/hybrid species

“…A large part of pleasure to be gained from the tasting wine comes from the aromas, and the character and complexity of the aromas account for the differences between basic quality and excellent wines (Jiang, Xi, Luo, & Zhang, ; Li, Tao, Wang, & Zhang, ). These aroma compounds are mainly divided into two categories: grape‐derived compounds and fermentation‐derived compounds (Sun, Gates, Lavin, Acree, & Sacks, ). Grape‐derived compounds are also called wine primary or grape‐varietal aromas.…”

“…Some of these are primary odorants that are originally present in the grape, whereas the others occur as odorless precursors (glycosides and polyhydroxylated molecules), which can then be released by certain yeast mechanisms (Ebeler & Thorngate, ; Gamero, Hernández‐Orte, Querol, & Ferreira, ; Loscos, Hernández‐Orte, Cacho, & Ferreira, ). Fermentation‐derived compounds consist of ethyl esters, acetate esters, fatty acids, and fusel alcohols, and are newly produced through the secondary metabolism of yeast (Ebeler & Thorngate, ; Sun et al, ).…”

Grape Genetics, Chemistry, and Breeding

“…Typically, mapping involves associating physical points on the chromosomes (markers) from a group (population) of individual grapes and statistically comparing this to data on particular traits, such as disease resistance or production of flavor-related compounds (the phenotype). 3 Often, a population consists of siblings generated from the same parents (linkage mapping), but it is also possible to study a population of unrelated individuals (association mapping). Like many traits in grapes, most chemical components vary quantitatively -that is, there will be a range of values observed because their formation is under the control of multiple genes.…”