Perception of Fruity and Vegetative Aromas in Red Wine

Hein, Karen A.; Ebeler, Susan E.; Heymann, Hildegarde

doi:10.1111/j.1745-459x.2009.00220.x

Cited by 69 publications

(50 citation statements)

References 22 publications

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“…Similar observations have been made for California Cabernet Sauvignon with comparable IBMP concentrations (Preston et al 2008). Fruity aromas can mask the perception of herbaceous aromas, and vice versa (Hein et al 2009), and we observed a similar inverse correlation between fruity and vegetal aromas in our work (Supplemental Figure 2). Thus, the difference in vegetal aroma intensity may relate to an absence of fruity aromas or the presence of other herbaceous odorants (e.g., C 6 alcohols), as wines produced from grapes not known to produce significant levels of IBMP can also have herbaceous aromas (Guinard and Cliff 1987).…”

Section: Discussionsupporting

confidence: 72%

“…IBMP masks fruity aromas (Hein et al 2009) and the positive correlation of IBMP with bell pepper aroma intensity is widely reported , Roujou de Boubée et al 2000, although the relationship is less clear for concentrations around threshold (Preston et al 2008). Because the herbaceous aromas associated with MPs are generally undesirable in red wine, there has been interest in developing management strategies to control MP levels.…”

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confidence: 99%

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Modeling Impacts of Viticultural and Environmental Factors on 3-Isobutyl-2-Methoxypyrazine in Cabernet franc Grapes

Scheiner¹,

Heuvel²,

Pan³

et al. 2011

Am. J. Enol. Vitic.

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Abstract:A study was conducted to determine the key environmental and viticultural variables affecting the concentration of 3-isobutyl-2-methoxypyrazine (IBMP) in Cabernet franc grapes. Berries were sampled from individual vines at 30 days after anthesis (DAA), 50 DAA, and harvest from 10 and Important variables identified for modeling IBMP at 50 DAA were those associated with vine vigor, which was positively correlated with IBMP accumulation. Cluster light exposure did not explain differences in IBMP accumulation across sites, but it was important for modeling smaller differences within some sites. IBMP decrease could not be satisfactorily modeled across multiple sites, but within sites the decrease was most consistently correlated with classic fruit maturity indices (total soluble solids [TSS], TSS*pH 2 ). The intensity of herbaceous aromas in wines produced from each site was not correlated with IBMP concentration, but multivariate models indicated that lower vine water status was the best predictor of increased herbaceousness.

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Section: Discussionsupporting

confidence: 72%

mentioning

confidence: 99%

Modeling Impacts of Viticultural and Environmental Factors on 3-Isobutyl-2-Methoxypyrazine in Cabernet franc Grapes

Scheiner¹,

Heuvel²,

Pan³

et al. 2011

Am. J. Enol. Vitic.

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“…Overall, the addition of IBMP had a greater impact on the aroma of a wine when compared to the addition of the thiols. The effect of IBMP has been described as being dominant and, in wines containing both thiols and IBMP, the aroma is often driven by IBMP (Hein et al, 2009;King et al, 2011;Van Wyngaard et al, 2014). Lund et al (2009a) investigated the interaction of nonvolatile wine compounds, such as polyphenols and volatile aroma compounds, in a diluted wine medium.…”

Section: Sensory Interaction Studiesmentioning

confidence: 99%

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can occur under certain conditions and it is essential to understand the chemistry behind oxidation to control and manage the development of various characteristics in wine. The sensory interactions occurring between various compounds (both aromatic and non-aromatic) are also important due to enhancing or suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and non-aromatic composition of these wines. ABBREVIATIONS

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“…Inversely, PC1 Aredfruitwoody and PC2 Aripefruit received higher scores (Table 4 and Figure 4). Published results indicate that a masking effect of vegetative aromas by fruit aromas may occur [46].…”

Section: Grapes Andmentioning

confidence: 99%

Novel Memory-Based Sensory Approach to Assess Large-Scale Typicality: The Case of Mainland Portugal Red Wines

José-Coutinho¹,

Ávila²,

Ricardo-da-Silva³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Twenty professional wine experts were asked to describe their prototypical construct of a representative young red wine from each of the 12 Protected Geographical Indications (PGI) of mainland Portugal. No samples were assessed; the experiment was based on memory alone by completion of 12 extended self-reported sensory questionnaires. Four large-scale areas were differentiated, the typicality being statistically validated and described from a sensory standpoint. Alcohol, acidity, bitterness, and astringency were cross-linked; the respective variations were correlated with published literature and expressed as key factors for the regional macroscale area differentiation. Bitterness and astringency were found to be sensory different and related on a geographical scale, as bitterness was primarily affected by inland/coastal influence; while astringency confirmed its customary north/south dependence that finding is to be considered a new understanding. Moreover, with the proposed methodology, it was possible to achieve a novel nationwide sensory characterization of PGIs, overcoming present day limitations on macroscale sensory research and sample representativeness. Results by uncalibrated prototypical memory assessment of single PGI Beira Atlântico were compared with the outcome of calibrated wine sampling assessment by local experts, using the same sensory questionnaire, and were found significantly correlated. The need for a calibration stage was found uneven regarding the overall group of scrutinized wine descriptors.

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Perception of Fruity and Vegetative Aromas in Red Wine

Cited by 69 publications

References 22 publications

Modeling Impacts of Viticultural and Environmental Factors on 3-Isobutyl-2-Methoxypyrazine in Cabernet franc Grapes

Modeling Impacts of Viticultural and Environmental Factors on 3-Isobutyl-2-Methoxypyrazine in Cabernet franc Grapes

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Novel Memory-Based Sensory Approach to Assess Large-Scale Typicality: The Case of Mainland Portugal Red Wines

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