Investigation of 'stone fruit’ aroma in Chardonnay, Viognier and botrytis Semillon wines
Date
2018
Authors
Siebert, T.E.
Barter, S.R.
de Barros Lopes, M.A.
Herderich, M.J.
Francis, I.L.
Editors
Advisors
Journal Title
Journal ISSN
Volume Title
Type:
Journal article
Citation
Food Chemistry, 2018; 256:286-296
Statement of Responsibility
Conference Name
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.
School/Discipline
Dissertation Note
Provenance
Description
Access Status
Rights
Copyright 2018 Elsevier