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À propos de : Differentiation of the Aromas of Merlot and Cabernet SauvignonWines Using Sensory and Instrumental Analysis        

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  • Differentiation of the Aromas of Merlot and Cabernet SauvignonWines Using Sensory and Instrumental Analysis
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  • The aromas of six Merlot and three Cabernet Sauvignon wines of the 1996 vintage from the Bordeauxregion were evaluated by sensory analysis. A panel of selected enology students was trained toassess 20 attributes previously generated for these wines by enologists of Bordeaux. Using statisticalmethods, this 20-attribute list was reduced to a 12-attribute list. The aroma profiles of the wines ofMerlot and Cabernet Sauvignon were very close. Differentiation of the wines of these two varietieswas significant only for the caramel descriptor, which was rated higher in the Merlot wines. Gaschromatography/olfactometry (GC/O) and GC/MS analyses were used to detect and identify the potentodorants with the caramel odor in the two most differentiated samples for this attribute, a Merlotwine and a Cabernet Sauvignon wine. Two odorant zones with this odor resulted in identificationof 4-hydroxy-2,5-dimethylfuran-3(2H)-one (HDMF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methylfuran-3(2H)-one (HEMF). Aroma extract dilution analysis (AEDA) method showed a higher dilution factor(FD) for HDMF in the Merlot wine extract than in the Cabernet Sauvignon extract. The HDMFlevels determined in the wines studied using a stable isotope dilution assay (SIDA) method wereconsistent with the results found by sensory analysis and GC/O; i.e., higher HDMF levels werepresent in the Merlot wines than in the Cabernet Sauvignon wines. Keywords: Aroma; wine; descriptors; gas chromatography/olfactometry; sensory profiles; caramel
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