Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Abstract

Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical and sensory methods for identifying and quantifying the compounds that contribute to flavor. Therefore, Part 2 of this review provides an overview of the chemical and sensory analysis approaches that have been used to deconstruct wine flavor into its component parts with an aim toward relating the chemical composition to the unique sensory properties that are associated with different wine varieties and styles.Key words: gas chromatography-mass spectrometry, multidimensional separations, sample preparation, sample extraction, GC-olfactometry, sensory descriptive analysis Part 1 of this review provided an overview of the chemical components in grapes and wines and the viticultural, winemaking, and storage practices that influence their formation and concentrations. In Part 2 we provide a summary of the analytical chemistry and sensory approaches for assessing wine flavor. As noted previously, we have attempted to be as complete as possible, however, given the numerous publications in these areas, not all research can be covered (e.g., a Google Scholar search for the phrase "analysis of wine flavor" returns >6,600 publications from the years 2012-2013; the phrase "sensory analysis of wine flavor" returns >5,600 publications over the same period). Therefore, we have chosen to focus on selected recent applications to demonstrate the power and types of information that can be obtained with current analytical and sensory approaches. The reader is also referred to several reviews for more detailed discussions of selected topics (Francis and Newton

Effect of yeast strain on aroma compounds in Cabernet franc icewines

“…Wine has thousands of volatile compounds within its matrix (Robinson et al, 2014a(Robinson et al, , 2014b. Not all aroma compounds are odor active, and some are ineffectual on the wine aroma profile.…”

Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties

“…However, the current tendency in extraction procedures is to develop accurate, easy‐to‐automate and sensitive methodologies that can reduce sample handling. Extraction techniques used for grape aromas that are not time consuming and do not employ solvents are solid phase microextraction (SPME), headspace‐based techniques (HS) and stir bar sorptive extraction (SBSE) . The last is a relatively new, efficient and solvent‐free technique in which a stir bar coated with polydimethylsiloxane (PDMS) is employed to extract analytes directly from minimally treated matrices, mainly when dealing with liquid samples.…”

“…Sample preparation should be effective in isolating volatile aroma compounds or their precursors from non-volatile matrix components. 4,5 Usually, organic solvents are used in order to extract aroma compounds, 6 and solid phase extraction (SPE) is the conventional technique employed, 7 gas chromatography coupled to mass spectrometry (GC-MS) being the usual detection system. However, the current tendency in extraction procedures is to develop accurate, easy-to-automate and sensitive methodologies that can reduce sample handling.…”

“…Extraction techniques used for grape aromas that are not time consuming and do not employ solvents are solid phase microextraction (SPME), headspace-based techniques (HS) and stir bar sorptive extraction (SBSE). 5 The last is a relatively new, efficient and solvent-free technique in which a stir bar coated with polydimethylsiloxane (PDMS) is employed to extract analytes directly from minimally treated matrices, 8 mainly when dealing with liquid samples. PDMS is by far the most employed polymer in SBSE because it has several advantages in terms of robustness and stability.…”

Influencia del terroir en el perfil aromático de Tempranillo Blanco en la D.O.Ca. Rioja

“…Numerosos factores (exposición a la luz, temperatura, estado hídrico…) pueden afectar a la evolución de la maduración y a otros procesos que se desarrollan paralelamente, entre los que destaca la síntesis, translocación y acumulación de los aromas varietales [14].…”