Quantitative determination of the odorants of young red wines from different grape varieties

Abstract

Fifty-two young monovarietal red wines made with Grenache (17 samples), Tempranillo (11 samples), Cabernet Sauvignon (12 samples) and Merlot (12 samples) grapes have been analysed by HRGC-MS to obtain quantitative data on 47 odorants previously identified as potential aroma contributors by olfactometric techniques. Thirty-three odorants were present in the wines at concentrations higher than their corresponding odour thresholds. These include ethyl octanoate, β-damascenone, ethyl hexanoate, isovaleric acid and isoamyl acetate as the most important, which together with isoamyl and β-phenylethyl alcohols, fatty acids, 2,3-butanedione and ethyl butyrate are always found at concentrations higher than their odour thresholds. In some cases the ethyl esters of isobutyric and isovaleric acids, β-ionone, methionol, isobutyric acid, ethyl cinnamate, ethyl dihydrocinnamate γ-nonalactone eugenol c-3-hexanol, geraniol, guaiacol, 3-isobutyl-2-methoxypyrazine 4-ethylguaiacol, acetoin and t-whiskylactone were at a concentration high enough to be odour-active. There were 30 compounds that were found to differ significantly between varieties. These include 3-isobutyl-2-methoxypyrazine isoamyl acetates isovaleric acids ethyl isobutyrate, ethyl isovalerate, fusel alcohols, c-3-hexenol, methionol, eugenol, guaiacol and γ-nonalactone. (C) 2000 Society of Chemical Industry.