GAMMACURTA, Marine; TEMPERE, Sophie; MARCHAND, Stéphanie; MOINE, Virginie; DE REVEL, Gilles

doi:10.20870/oeno-one.2018.52.1.1902

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

TEMPERE, Sophie

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

MARCHAND, Stéphanie
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

Langue

Article de revue

Ce document a été publié dans

OENO One. 2018, vol. 52, n° 1, p. 57-65

Résumé en anglais

Aim: To investigate chemical and sensory characteristics of ethyl 2-hydroxy-3-methylbutanoate in wines.[br/] Methods and results: Ethyl 2-hydroxy-3-methylbutanoate has been recently identified as a potential marker of lactic acid bacteria esterase activity. Enantiomers of this fruity ester were quantitated in 99 wines from various vintages and French regions using chiral gas chromatography (γ-cyclodextrin phase). Analyses revealed the predominant presence of the R enantiomer in red and white wines, with a maximum R/S enantiomeric ratio of 94/6 in a 1993 red wine. Results also highlighted greater levels of the ester in red than white wines, depending on grape origin. The detection thresholds of the R- and S-form were estimated at 4 µg/L and 1.5 µg/L in water and 51 mg/L and 21 mg/L in red wine, respectively. Moreover, ranking tests made with levels found in wines did not show significant sensory differences.[br/] Conclusion: The concentrations found in wines were considerably below the detection threshold, indicating no direct effect of these compounds on fruity aroma modulation. The absence of significant difference in sensory tests demonstrates that ethyl 2-hydroxy-3-methylbutanoate does not contribute significantly to the fruity aroma of red wine.[br/] Significance and impact of the study: To our knowledge, no previous research had determined the enantiomeric distribution and the sensory characteristics of this compound in wine.< Réduire

Mots clés

Énantiomère

Vin

Oenologie

Mots clés en anglais

Ethyl 2-Hydroxy-3-Methylbutanoate

Enantiomers

Chiral Gc

Red Wine

Fruity Aroma

URI

https://oskar-bordeaux.fr/handle/20.500.12278/10702

DOI

http://dx.doi.org/10.20870/oeno-one.2018.52.1.1902

Unités de recherche

Oenologie - UMR 1366

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Ethyl 2-hydroxy-3-methylbutanoate enantiomers: quantitation and sensory evaluation in wine