Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.
J Agric Food Chem. 2006 Nov 01; 54(22):8567-73.JA

Abstract

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.

Authors+Show Affiliations

Fang Y

Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, USA.

Qian MC

No affiliation info available

MeSH

AlcoholsEsterificationFatty AcidsFruitHydrocarbons, AromaticPhenolsTerpenesVitisWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17061835

Citation

Fang, Yu, and Michael C. Qian. "Quantification of Selected Aroma-active Compounds in Pinot Noir Wines From Different Grape Maturities." Journal of Agricultural and Food Chemistry, vol. 54, no. 22, 2006, pp. 8567-73.

Fang Y, Qian MC. Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities. J Agric Food Chem. 2006;54(22):8567-73.

Fang, Y., & Qian, M. C. (2006). Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities. Journal of Agricultural and Food Chemistry, 54(22), 8567-73.

Fang Y, Qian MC. Quantification of Selected Aroma-active Compounds in Pinot Noir Wines From Different Grape Maturities. J Agric Food Chem. 2006 Nov 1;54(22):8567-73. PubMed PMID: 17061835.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities. AU - Fang,Yu, AU - Qian,Michael C, PY - 2006/10/26/pubmed PY - 2007/1/5/medline PY - 2006/10/26/entrez SP - 8567 EP - 73 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 22 N2 - 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17061835/Quantification_of_selected_aroma_active_compounds_in_Pinot_noir_wines_from_different_grape_maturities_ DB - PRIME DP - Unbound Medicine ER -

Tags

Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.J Agric Food Chem. 2006 Nov 01; 54(22):8567-73.JA