AI Article Synopsis
- - This study examines the unique flavors in Merlot and Cabernet Sauvignon wines made from grapes affected by brown rot (Plasmopara viticola), noting distinct green and cooked fruit aromas.
- - Analysis using gas chromatography techniques (GC-O and GC-MS) identified key volatile compounds like 3-methyl-2,4-nonanedione and γ-nonalactone contributing to these unusual flavors.
- - The findings indicate that the flavor impact of brown rot is stronger in Merlot wines, with higher concentrations of certain compounds suggesting that grape quality can influence a wine's aging potential.
Article Abstract
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 (75.3ng/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.
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| http://dx.doi.org/10.1016/j.foodchem.2017.06.087 | DOI Listing |
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