PONS, Alexandre; MOUAKKA, Nadia; DELIERE, Laurent; CRACHEREAU, Jean Christophe; DAVIDOU, Ludivine; SAURIS, Pierre; GUILBAULT, Pascal; DARRIET, Philippe

doi:10.1016/j.foodchem.2017.06.087

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PONS, Alexandre
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

MOUAKKA, Nadia
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

DELIERE, Laurent
Santé et agroécologie du vignoble [UMR SAVE]

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Ce document a été publié dans

Food Chemistry. 2018, vol. 239, p. 102-110

Résumé en anglais

This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Cabernet Sauvignon wines made with grapes infected and wilted by brown rot (Plasmopara viticola). Must made from withered grapes had green aromas while red wines were marked by intense odor reminiscent of green, herbaceous notes but also figs and cooked fruit. Thanks to GC-O and GC–MS analysis, cooked fruit notes were identified as 3-methyl-2,4-nonanedione, γ-nonalactone and γ-decalactone, whereas herbaceous and green aromas were identified as (Z)-1,5-octadien-3-one and 3-isobutyl-2-methoxypyrazine. We show that the organoleptic impact of P. viticola is more pronounced in Merlot wines compared to Cabernet Sauvignon ones. The highest levels of 3-methyl-2,4-nonanedione (75.3 ng/L) were found in old Merlot wines made with 20% infected berries, suggesting the incidence of berry quality on the ability of a wine to age.< Réduire

Mots clés

Vin Rouge

Merlot

Cabernet

Vitis vinifera

Composé volatil

Pourriture brune

Mots clés en anglais

Red Wine

Wilting

Grape Disease

Wine Aging

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