SIEBERT, Tracey E.; BARKER, Alice; PEARSON, Wes; BARTER, Sheridan R.; DE BARROS LOPES, Miguel A.; DARRIET, Philippe; HERDERICH, Markus J.; FRANCIS, I. Leigh

doi:10.1021/acs.jafc.7b05343

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Journal of Agricultural and Food Chemistry. 2018, vol. 66, n° 11, p. 2838-2850

Résumé en anglais

A 'stone fruit' aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured 'stone fruit' aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the 'peach' attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the 'apricot' aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an 'apricot' aroma.< Réduire

Mots clés

Oenologie

Analyse sensorielle

Vin blanc

Fruit à noyau

Mots clés en anglais

Pls Regression

Viognier And Chardonnay

Apricot

Aroma Composition

Aroma Reconstitution

Peach

Sensory Descriptive Analysis

Stone Fruit

Wine