Identification of Volatile Compounds Responsible for Prune Aroma in Prematurely Aged Red Wines

Abstract

The premature aging of red Vitis vinifera L. wines is mainly associated with the formation of an intense off-flavor reminiscent of prunes. The compounds responsible for this deterioration in red wine flavor have not previously been identified. Sensory descriptive analysis associated with a gas chromatography-olfactometry (GC-O) technique was first performed to find characteristic odoriferous zones of 15 aged red wines with or without a marked prune aroma. Afterward, high-pressure liquid chromatography, gas chromatography, and multidimensional gas chromatography coupled with mass spectrometry (MDGC-MS) were used to identify the odorants reminiscent of prunes in prematurely aged red wines and in the dried fruit. Three compounds were detected with a strong odor of prunes: gamma-nonalactone, beta-damascenone, and 3-methyl-2,4-nonanedione. The perception threshold of the latter beta-diketone in a model hydroalcoholic solution is 16 ng/L. Identified for the first time in aged red wines, this very powerful volatile compound was also suggested to produce the characteristic prune aroma of prematurely aged red wines. The presence of 3-methyl-2,4-nonanedione was also detected in prunes for the first time.

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines

“…In all cases, the oxygen treatment produced an increase of the plum/currant attributes (Fig. 4), closely related to ß-damascenone and c-nonalactone concentrations, according to Pons, Lavigne, Eric, Darriet, and Dubourdieu (2008). A significant decrease in the green attribute was shown in the micro-oxygenated red wines, in spite of the lack of significant differences in C 6 alcohols, responsible for the herbaceous character, previously mentioned (López et al, 2003).…”

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

“…One recent study suggests that, although no single γ-lactone was found at concentrations above its odor threshold, the lactones in combination may contribute to the aroma of wine through synergistic effects (Cooke et al 2009). In contrast, a separate study correlated γ-nonalactone levels with prune-like aromas in aged red wine (Pons et al 2008), and numerous studies have correlated γ-and δ-lactones with the aroma of botrytized wines from Sauternes (Bailly et al 2009), Barsac, Loupiac (Sarrazin et al 2007a), Campania (sweet Fiano wines) (Genovese et al 2007), and Hungary (Tokaji Aszú) (Miklósy and Kerényi 2004). As less is known about the origins of fatty acid derivatives compared to other grape-derived volatile compounds, further research is warranted to better understand their formation and contribution to wine aroma.…”

Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics

“…It is worth to mention that the plum/ currant aroma was only appreciated in micro-oxygenated red wines. According to Pons, Lavigne, Eric, Darriet, and Dubourdieu (2008), this fact could be closely related to b-damascenone and g-nonalactone concentration, by comparison with plum and dry fruits extracts by Gas Cromatography-Olfatometry.…”