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Harvest date effects on aroma compounds in aged Riesling icewines.
J Sci Food Agric. 2016 Oct; 96(13):4398-409.JS

Abstract

BACKGROUND

Riesling icewine is an important product of the Ontario wine industry. The objective of this study was to characterize concentrations in aroma compounds in aged icewines associated with three harvest dates (H1, H2, H3) using stir bar sorptive extraction-gas chromatography-mass spectrometry and to make inferences, where appropriate, with respect to their roles in potential wine quality.

RESULTS

Delaying harvest decreased concentrations of many odorants, but increased many critical odor-active compounds; e.g. 1-octen-3-ol, ethyl benzoate, ethyl octanoate, cis-rose oxide, and β-ionone. H1 wines had higher concentrations of four aldehydes, three alcohols, nine esters, seven terpenes, γ-nonalactone, p-vinylguaiacol, β-damascenone, and 2-furanmethanol. However, many of these compounds, with some exceptions, have relatively high odor thresholds. Fourteen compounds were above their odor thresholds, including decanal, 1-octen-3-ol, phenylethyl alcohol, four ethyl esters, cis-rose oxide, linalool, γ-nonalactone, p-vinylguaiacol, ethyl cinnamate, β-damascenone, and 1,1,6-trimethyl-1,2-dihydronaphthalene. H3 wines contained higher concentrations of highly odor-active compounds, e.g. 1-octen-3-ol, cis-rose oxide, and β-ionone. Only phenylethyl alcohol [H3 odor activity value (OAV) = 0.33 (honey, spice, rose)] and linalool [H3 OAV = 0.92 (floral, lavender)] had H3 OAVs < 1.

CONCLUSIONS

Early harvest increased many esters and aliphatic compounds, but delayed harvest appeared to substantially increase concentrations of several highly odor-active compounds. © 2016 Society of Chemical Industry.

Authors+Show Affiliations

Cool Climate Oenology & Viticulture Institute, Brock University, St. Catharines, Ontario, Canada L2S 3A1.Cool Climate Oenology & Viticulture Institute, Brock University, St. Catharines, Ontario, Canada L2S 3A1.Consumer Insights and Product Innovation, Vineland Research and Innovation Center, 4890 Victoria Avenue North, Box 4000, Vineland Station, Ontario, Canada L0R 2E0.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

26831038

Citation

Khairallah, Ramsey, et al. "Harvest Date Effects On Aroma Compounds in Aged Riesling Icewines." Journal of the Science of Food and Agriculture, vol. 96, no. 13, 2016, pp. 4398-409.
Khairallah R, Reynolds AG, Bowen AJ. Harvest date effects on aroma compounds in aged Riesling icewines. J Sci Food Agric. 2016;96(13):4398-409.
Khairallah, R., Reynolds, A. G., & Bowen, A. J. (2016). Harvest date effects on aroma compounds in aged Riesling icewines. Journal of the Science of Food and Agriculture, 96(13), 4398-409. https://doi.org/10.1002/jsfa.7650
Khairallah R, Reynolds AG, Bowen AJ. Harvest Date Effects On Aroma Compounds in Aged Riesling Icewines. J Sci Food Agric. 2016;96(13):4398-409. PubMed PMID: 26831038.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Harvest date effects on aroma compounds in aged Riesling icewines. AU - Khairallah,Ramsey, AU - Reynolds,Andrew G, AU - Bowen,Amy J, Y1 - 2016/02/26/ PY - 2016/01/12/received PY - 2016/01/20/revised PY - 2016/02/01/accepted PY - 2016/2/3/entrez PY - 2016/2/3/pubmed PY - 2017/5/24/medline KW - gas chromatography KW - mass spectrometry KW - monoterpenes KW - norisoprenoids KW - odor activity SP - 4398 EP - 409 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 96 IS - 13 N2 - BACKGROUND: Riesling icewine is an important product of the Ontario wine industry. The objective of this study was to characterize concentrations in aroma compounds in aged icewines associated with three harvest dates (H1, H2, H3) using stir bar sorptive extraction-gas chromatography-mass spectrometry and to make inferences, where appropriate, with respect to their roles in potential wine quality. RESULTS: Delaying harvest decreased concentrations of many odorants, but increased many critical odor-active compounds; e.g. 1-octen-3-ol, ethyl benzoate, ethyl octanoate, cis-rose oxide, and β-ionone. H1 wines had higher concentrations of four aldehydes, three alcohols, nine esters, seven terpenes, γ-nonalactone, p-vinylguaiacol, β-damascenone, and 2-furanmethanol. However, many of these compounds, with some exceptions, have relatively high odor thresholds. Fourteen compounds were above their odor thresholds, including decanal, 1-octen-3-ol, phenylethyl alcohol, four ethyl esters, cis-rose oxide, linalool, γ-nonalactone, p-vinylguaiacol, ethyl cinnamate, β-damascenone, and 1,1,6-trimethyl-1,2-dihydronaphthalene. H3 wines contained higher concentrations of highly odor-active compounds, e.g. 1-octen-3-ol, cis-rose oxide, and β-ionone. Only phenylethyl alcohol [H3 odor activity value (OAV) = 0.33 (honey, spice, rose)] and linalool [H3 OAV = 0.92 (floral, lavender)] had H3 OAVs < 1. CONCLUSIONS: Early harvest increased many esters and aliphatic compounds, but delayed harvest appeared to substantially increase concentrations of several highly odor-active compounds. © 2016 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/26831038/Harvest_date_effects_on_aroma_compounds_in_aged_Riesling_icewines_ L2 - https://doi.org/10.1002/jsfa.7650 DB - PRIME DP - Unbound Medicine ER -