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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPOITOU, Xavier
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTHIBON, Cécile
ORCID: 0000-0001-9259-5176
IDREF: 121388174
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDARRIET, Philippe
IDREF: 077788834
dc.date.accessioned2020
dc.date.available2020
dc.date.issued2017
dc.identifier.issn0021-8561en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/21216
dc.description.abstractEnThe aromatic descriptor "green", reflecting grape unripeness in French red wines, is frequently associated with the levels of 3-alkyl-2-methoxypyrazines, particularly 3-isobutyl-2-methoxypyrazine (IBMP), which has bell pepper nuances. Nevertheless, not all green aromatic expressions in red wines correlate with 3-alkyl-2-methoxypyrazine concentrations. This study considered sensory and chemical approaches using Cabernet Sauvignon wines obtained from grapes harvested at one-month intervals during the 2014 and 2015 vintages to investigate other volatile odoriferous compounds. Semipreparative HPLC fractionation of wine extracts revealed a fraction with specific green aromas in the early harvest wines. Its sensory impact was confirmed by omission and reconstitution tests. Then, multidimensional gas chromatography coupled with olfactometry and mass spectrometry (MDGC-O-MS/TOF) was used for molecular characterization of the aroma compounds associated with the green aromas. Surprisingly, eucalyptol (1,8-cineole), with menthol odor was highlighted and assayed at concentrations sometimes above its olfactory detection threshold in Cabernet Sauvignon and Fer Servadou wines. Sensory tests confirmed its impact at several concentrations detected in French red wines (up to 2.61 ± 0.03 μg/L) on the menthol nuance and overall green perception, particularly via an additive effect with IBMP. Quantitation of 1,8-cineole in Cabernet Sauvignon and Merlot grapes during berry development in 2015 revealed its varietal origin with abundant concentrations in unripe berries and decrease during grape maturation. Moreover, the implication of an invasive plant (Artemisia verlotiorum) growing in certain vineyards was shown to be responsible for increased 1,8-cineole concentrations in some wines.
dc.language.isoENen_US
dc.subjectdescripteur aromatique
dc.subjectanalyse sensorielle
dc.subjectchromatographie à phase gazeuse
dc.subjectolfactométrie
dc.subjectvin
dc.subjectcabernet sauvignon
dc.subjectspectrométrie
dc.subjectmenthol
dc.subject.enolfactometry
dc.subject.ensensory analysis
dc.subject.en1
dc.subject.en8-cineole
dc.subject.engrape ripeness
dc.subject.engreen aromas
dc.subject.enartemisia verlotiorum
dc.subject.enfrench red wines
dc.subject.enwine
dc.subject.enspectrometry
dc.title.en1,8-Cineole in french red wines: evidence for a contribution related to its various origins
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.6b03042en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page383-393en_US
bordeaux.volume65en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue2en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcehal
hal.identifierhal-01602594
hal.version1
hal.exportfalse
workflow.import.sourcehal
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