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Methoxypyrazine analysis and influence of viticultural and enological procedures on their levels in grapes, musts, and wines.
Crit Rev Food Sci Nutr. 2015; 55(4):485-502.CR

Abstract

This review discusses the factors that affect the concentrations of methoxypyrazines (MPs) and the techniques used to analyze MPs in grapes, musts, and wines. MPs are commonly studied pyrazines in food science due to their contribution of aroma and flavor to numerous vegetables such as peas and asparagus. They are described as highly odorous compounds with a very low olfactory threshold. The grape varietals that exhibit green or herbaceous aromas that are characteristic of MPs are predominantly Vitis vinifera cv. Cabernet Sauvignon and Sauvignon Blanc, but include others. The most extensively studied MPs include 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine, and 3-sec-butyl-2-methoxypyrazine. It outlines the significance of methoxypyrazines in grapes, musts, and wines in terms of the concentrations that are capable of contributing their sensory characteristics to wines. This review discusses methods for analyzing MPs including gas chromatography-mass spectroscopy (one or two dimension) and high-performance liquid chromatography, the appropriate extraction techniques, and the efficacy of these methods. Additionally, this review explores factors that affect pyrazine content of grapes, must, and wines, such as the effects of different viticultural practices, effects of light exposure and grape maturation, climate, soil, the multi-colored Asian lady beetle and the effects of different vinification processes.

Authors+Show Affiliations

a University of British Columbia , Okanagan Campus, 3333 University Way, Kelowna , British Columbia , Canada V1V 1V7.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

24915378

Citation

Sidhu, Davinder, et al. "Methoxypyrazine Analysis and Influence of Viticultural and Enological Procedures On Their Levels in Grapes, Musts, and Wines." Critical Reviews in Food Science and Nutrition, vol. 55, no. 4, 2015, pp. 485-502.
Sidhu D, Lund J, Kotseridis Y, et al. Methoxypyrazine analysis and influence of viticultural and enological procedures on their levels in grapes, musts, and wines. Crit Rev Food Sci Nutr. 2015;55(4):485-502.
Sidhu, D., Lund, J., Kotseridis, Y., & Saucier, C. (2015). Methoxypyrazine analysis and influence of viticultural and enological procedures on their levels in grapes, musts, and wines. Critical Reviews in Food Science and Nutrition, 55(4), 485-502. https://doi.org/10.1080/10408398.2012.658587
Sidhu D, et al. Methoxypyrazine Analysis and Influence of Viticultural and Enological Procedures On Their Levels in Grapes, Musts, and Wines. Crit Rev Food Sci Nutr. 2015;55(4):485-502. PubMed PMID: 24915378.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Methoxypyrazine analysis and influence of viticultural and enological procedures on their levels in grapes, musts, and wines. AU - Sidhu,Davinder, AU - Lund,Jensen, AU - Kotseridis,Yorgos, AU - Saucier,Cedric, PY - 2014/6/11/entrez PY - 2014/6/11/pubmed PY - 2016/1/12/medline KW - Cabernet Sauvignon KW - Sauvignon Blanc KW - Vitis vinifera KW - Wine KW - aroma KW - flavor KW - grape KW - methoxypyrazines KW - nitrogen compounds SP - 485 EP - 502 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr VL - 55 IS - 4 N2 - This review discusses the factors that affect the concentrations of methoxypyrazines (MPs) and the techniques used to analyze MPs in grapes, musts, and wines. MPs are commonly studied pyrazines in food science due to their contribution of aroma and flavor to numerous vegetables such as peas and asparagus. They are described as highly odorous compounds with a very low olfactory threshold. The grape varietals that exhibit green or herbaceous aromas that are characteristic of MPs are predominantly Vitis vinifera cv. Cabernet Sauvignon and Sauvignon Blanc, but include others. The most extensively studied MPs include 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine, and 3-sec-butyl-2-methoxypyrazine. It outlines the significance of methoxypyrazines in grapes, musts, and wines in terms of the concentrations that are capable of contributing their sensory characteristics to wines. This review discusses methods for analyzing MPs including gas chromatography-mass spectroscopy (one or two dimension) and high-performance liquid chromatography, the appropriate extraction techniques, and the efficacy of these methods. Additionally, this review explores factors that affect pyrazine content of grapes, must, and wines, such as the effects of different viticultural practices, effects of light exposure and grape maturation, climate, soil, the multi-colored Asian lady beetle and the effects of different vinification processes. SN - 1549-7852 UR - https://www.unboundmedicine.com/medline/citation/24915378/Methoxypyrazine_analysis_and_influence_of_viticultural_and_enological_procedures_on_their_levels_in_grapes_musts_and_wines_ DB - PRIME DP - Unbound Medicine ER -