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Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines.
Food Chem. 2018 Aug 01; 256:286-296.FC

Abstract

Despite numerous studies, the identity of the compounds that are responsible for 'stone fruit' aroma in wine has not been conclusively established. This study focussed on wine varieties that often display peach and apricot characters, such as Chardonnay, Viognier and botrytis-affected sweet Semillon wines. Wines with high and low 'stone fruit' aroma were evaluated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) using extracts representative of the aroma of the wine in a glass. No aroma-active zone was described as 'stone fruit' aroma across all three wine varietals. However, for the individual varieties, terpenes, such as linalool and geraniol, in the Viognier wines, several esters in the Chardonnay wines, and γ-nonalactone in the botrytis Semillon were associated with 'stone fruit' aroma. Notably, this is the first study assessing the aroma profile of Viognier wine by GC-O. In addition, an extension study of Viognier grape monoterpene profiles clarified its classification as an aromatic variety.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Siebert TE
The Australian Wine Research Institute, PO Box 197, Glen Osmond (Adelaide), SA 5064, Australia; University of South Australia, School of Pharmacy and Medical Science, City East Campus, Adelaide, SA 5000, Australia. Electronic address: tracey.siebert@awri.com.au.
Barter SR
The Australian Wine Research Institute, PO Box 197, Glen Osmond (Adelaide), SA 5064, Australia.
de Barros Lopes MA
University of South Australia, School of Pharmacy and Medical Science, City East Campus, Adelaide, SA 5000, Australia.
Herderich MJ
The Australian Wine Research Institute, PO Box 197, Glen Osmond (Adelaide), SA 5064, Australia.
Francis IL
The Australian Wine Research Institute, PO Box 197, Glen Osmond (Adelaide), SA 5064, Australia; University of South Australia, School of Pharmacy and Medical Science, City East Campus, Adelaide, SA 5000, Australia.

MeSH

FruitGas Chromatography-Mass SpectrometryOdorantsTasteVitisWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29606450

Citation

Siebert, Tracey E., et al. "Investigation of 'stone Fruit' Aroma in Chardonnay, Viognier and Botrytis Semillon Wines." Food Chemistry, vol. 256, 2018, pp. 286-296.
Siebert TE, Barter SR, de Barros Lopes MA, et al. Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines. Food Chem. 2018;256:286-296.
Siebert, T. E., Barter, S. R., de Barros Lopes, M. A., Herderich, M. J., & Francis, I. L. (2018). Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines. Food Chemistry, 256, 286-296. https://doi.org/10.1016/j.foodchem.2018.02.115
Siebert TE, et al. Investigation of 'stone Fruit' Aroma in Chardonnay, Viognier and Botrytis Semillon Wines. Food Chem. 2018 Aug 1;256:286-296. PubMed PMID: 29606450.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines. AU - Siebert,Tracey E, AU - Barter,Sheridan R, AU - de Barros Lopes,Miguel A, AU - Herderich,Markus J, AU - Francis,I Leigh, Y1 - 2018/02/22/ PY - 2017/10/25/received PY - 2018/02/19/revised PY - 2018/02/21/accepted PY - 2018/4/3/entrez PY - 2018/4/3/pubmed PY - 2018/9/1/medline KW - Aroma KW - Botrytis Semillon KW - Chardonnay KW - Flavour KW - GC-O-MS KW - Stone fruit KW - Viognier KW - Wine SP - 286 EP - 296 JF - Food chemistry JO - Food Chem VL - 256 N2 - Despite numerous studies, the identity of the compounds that are responsible for 'stone fruit' aroma in wine has not been conclusively established. This study focussed on wine varieties that often display peach and apricot characters, such as Chardonnay, Viognier and botrytis-affected sweet Semillon wines. Wines with high and low 'stone fruit' aroma were evaluated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) using extracts representative of the aroma of the wine in a glass. No aroma-active zone was described as 'stone fruit' aroma across all three wine varietals. However, for the individual varieties, terpenes, such as linalool and geraniol, in the Viognier wines, several esters in the Chardonnay wines, and γ-nonalactone in the botrytis Semillon were associated with 'stone fruit' aroma. Notably, this is the first study assessing the aroma profile of Viognier wine by GC-O. In addition, an extension study of Viognier grape monoterpene profiles clarified its classification as an aromatic variety. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29606450/Investigation_of_'stone_fruit'_aroma_in_Chardonnay_Viognier_and_botrytis_Semillon_wines_ DB - PRIME DP - Unbound Medicine ER -