Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.

TitleQuantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.
Publication TypeJournal Article
Year of Publication2006
AuthorsFang, Y, Qian, MC
JournalJ Agric Food Chem
Date Published2006 Nov 01
KeywordsAlcohols, Esterification, Fatty Acids, Fruit, Hydrocarbons, Aromatic, Phenols, Terpenes, Vitis, Wine

Effect of grape maturity on aroma-active compounds in Pinot noir wine was investigated using stir bar sorptive extraction-gas chromatograph-mass spectrometry (SBSE-GC-MS). High correlation coefficient (> 0.95) and low standard deviation (< 10%) were obtained for all aroma-active compounds of interest. Two vintages of Pinot noir wines with three different grape maturities each were analyzed. Statistical analysis showed that both grape maturity and growing year significantly affected the aroma composition of the final wine. Analysis of wine samples from the same vintage indicated that grape maturity could affect aroma compounds in different ways, based on their biochemical formation in the wines. For most short-chain fatty acid esters, there were no obvious trends with grape maturity, however, the concentrations of ethyl 2-methylpropanoate and ethyl 3-methylbutanoate consistently decreased with grape maturity. The decreasing trend was also observed for other esters including ethyl cinnamate, ethyl dihydroxycinnamate, and ethyl anthranilate, with the exception of ethyl vanillate, while C13 norisoprenoids, monoterpenes, and guaiacols had increasing trends with grape maturation.

Alternate JournalJ. Agric. Food Chem.
PubMed ID17061835