On the effects of higher alcohols on red wine aroma
This work aims to assess the aromatic sensory contribution of the four most relevant wine higher alcohols (isobutanol, isoamyl alcohol, methionol and β-phenylethanol) on red wine aroma. The four alcohols were added at two levels of concentration, within the natural range of occurrence, to eight different wine models (WM), close reconstitutions of red wines differing in levels of fruity (F), woody (W), animal (A) or humidity (H) notes. Samples were submitted to discriminant and descriptive sensory analysis. Results showed that the contribution of methionol and β-phenylethanol to wine aroma was negligible and confirmed the sensory importance of the pair isobutanol-isoamyl alcohol. Sensory effects were only evident in WM containing intense aromas, demonstrating a strong dependence on the aromatic context. Higher alcohols significantly suppress strawberry/lactic/red fruity, coconut/wood/vanilla and humidity/TCA notes, but not the leather/animal/ink note. The spirit/alcoholic/solvent character generated by higher alcohols has been shown to be wine dependent.
Main Authors: | De-La-Fuente-Blanco, Arancha, Sáenz-Navajas, María-Pilar, Ferreira, Vicente |
---|---|
Other Authors: | European Commission |
Format: | artículo biblioteca |
Published: |
Elsevier
2016-11-01
|
Subjects: | Suppression, Quality, Enhancement, Fruitiness, Woody, Animal, Aroma interactions, |
Online Access: | http://hdl.handle.net/10261/146535 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003329 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration
by: De-La-Fuente-Blanco, Arancha, et al.
Published: (2020-03-01) -
Wine aroma vectors and sensory attributes
by: Ferreira, Vicente, et al.
Published: (2022) -
A new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma
by: Ferreira, Vicente, et al.
Published: (2021-07-14) -
Impact of two yeast strains on tempranillo red wine aroma profiles throughout accelerated ageing
by: Denat, Marie, et al.
Published: (2021-12-02) -
Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
by: Ferreira, Vicente, et al.
Published: (2016-05-15)