New sensitive method for the examination of the volatile flavor fraction of cabernet sauvignon wines

Boison, Joe O.; Tomlinson, R. H.

doi:10.1016/0021-9673(90)85201-6

Cited by 24 publications

(9 citation statements)

References 8 publications

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“…The likelihood of a similar trace concentration in wines of Cabernet Sauvignon and related varieties is indicated by determination of 20 ng/L of 1 in Cabernet Sauvignon grape must immediately after alcoholic fermentation (Allen et al, 1990a,b) and by determination of 17 and 21 ng/kg in an Italian Cabernet Sauvignon wine and a Cabernet Franc wine, respectively (Caló et al, 1991). However, these concentrations in the low nanograms per liter range contrast with a study of a single Bordeaux red wine, by other isolation and analytical techniques, which estimated the concentration of 1 to be 500 (± 70) ng/L (Boison and Tomlinson, 1990).…”

contrasting

confidence: 84%

Determination of Methoxypyrazines in Red Wines by Stable Isotope Dilution Gas Chromatography-Mass Spectrometry

Allen¹,

Lacey²,

Boyd³

1994

J. Agric. Food Chem.

132

117

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contrasting

confidence: 84%

Determination of Methoxypyrazines in Red Wines by Stable Isotope Dilution Gas Chromatography-Mass Spectrometry

Allen¹,

Lacey²,

Boyd³

1994

J. Agric. Food Chem.

132

117

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“…The analytical methods used up to date to estimate the concentration of the target compound either lacks sensibility and accuracy (HEYMANN et al, 1986 ;BOISON and TOMLINSON, 1990), either has major drawbacks as the complicated isolation procedure demanding three steps of isolation and special apparatus (HASHIZUME and UMEDA, 1996 ;HARRIS et al, 1987).…”

Section: Resultsmentioning

confidence: 99%

Effects of selected viticultural and enological factors on levels of 2-methoxy–3-isobutylpyrazine in wines

Kotseridis

Beloqui

Bayonove³

et al. 1999

OENO One

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This paper examines the influence of viticultural and winemaking parameters in the 2-methoxy-3-isobutylpyrazine level in wines. Variety, state of maturity of grapes and maceration duration controlled decisively the amount of this compound.Résumé : L'influence de certains facteurs viticoles et vinicoles sur les teneurs en 2-méthoxy-3-isobutylpyrazine dans quelques vins est examinée. Les analyses, effectuées par chromatographie en phase gazeuse et spectrométrie de masse, de vins du Bordelais de la récolte 1995, font ressortir, pour huit échantillons de vins issus du cépage Cabernet Sauvignon, une teneur moyenne deux fois plus élevée que pour six échantillons de vin provenant de la variété Merlot ; les teneurs moyennes sont respectivement de 10.6 et 5.2 ng/l. Par rapport aux vins du Bordelais, la teneur en 2-méthoxy-3-isobutylpyrazine pour deux vins grecs élaborés à partir du cépage Xynomavro de la région de Naoussa est légèrement plus élevée. Pour ce cépage, une récolte différée de deux semaines entraîne dans les vins une diminution d'environ 50 p. cent de la teneur en 2-méthoxy-3-isobutylpyrazine. Dans un essai, il a été obtenu une augmentation de la teneur en 2-méthoxy-3-isobutylpyrazine au cours de la macération. Également, par rapport aux vins de goutte, les vins de presse correspondants de Merlot et de Cabernet franc présentent des teneurs plus élevées en 2-méthoxy-3-isobutylpyrazine.

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“…Next, 3‐isobutyl‐2‐methoxypyrazine (IBMP) elicits the green bell pepper note that varies with growing conditions (Falcão et al . ) and grape maturity (Allen ) but is most often found in Cabernet Sauvignon (Boison and Tomlinson ), Sauvignon Blanc (Allen et al . ) and Merlot (Kotseridis et al .…”

Section: Introductionmentioning

confidence: 99%

Sensory Evaluation of Impact of Wine Matrix on Red Wine Finish: A Preliminary Study

Baker

Ross

2014

Journal of Sensory Studies

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This study examined the effect of wine finish, the lingering flavor after ingestion or expectoration of wine on acceptance of red wine as evaluated by an expert sensory panel. Specifically, influence of the wine matrix components on acceptance of wine finish was determined using dealcoholized Syrah adjusted to two ethanol and tannin concentrations, with added flavor compounds. High ethanol concentrations resulted in a longer duration of finish for bell pepper, coconut and floral notes. For wines spiked with floral and bell pepper flavor compounds, this longer finish was more acceptable compared to their low ethanol counterparts. Increased tannin resulted in a longer duration of finish for bell pepper only while the acceptability was significantly decreased for high tannin treatments spiked with all three of the flavors as compared with their low tannin counterparts. This new knowledge in the understudied area of wine finish provides winemakers with information about the importance of finish on wine acceptance and the influence of the wine matrix on finish. PRACTICAL APPLICATIONSWine finish, an understudied yet critical component of wine quality, was evaluated in Syrah. Varying the ethanol content extended the finish of all three flavor compounds tested. For floral and bell pepper flavor, this longer finish was related to increased acceptance. The results of this study provide wine makers with important information to further understand how their processing steps to adjust tannin and ethanol may affect the finish and ultimately the perceived quality of their wines. bs_bs_banner Journal of Sensory Studies

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New sensitive method for the examination of the volatile flavor fraction of cabernet sauvignon wines

Cited by 24 publications

References 8 publications

Determination of Methoxypyrazines in Red Wines by Stable Isotope Dilution Gas Chromatography-Mass Spectrometry

Determination of Methoxypyrazines in Red Wines by Stable Isotope Dilution Gas Chromatography-Mass Spectrometry

Effects of selected viticultural and enological factors on levels of 2-methoxy–3-isobutylpyrazine in wines

Sensory Evaluation of Impact of Wine Matrix on Red Wine Finish: A Preliminary Study

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