Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine

Abstract: The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (10.0–12.0 to 14.5–17.2% v/v). Twelve attributes were selected by quantitative descriptive analysis. At P < 0.01, two attributes showed lower aromatic intensity when alcohol level increased, and at P < 0.05, three attributes showed lower intensity; only one attribute showed higher intensity (P < 0.05). Seventeen aroma compounds were identified using solid-phase microextraction gas chromatography. Only one identified aroma compound showed lower contribution when alcohol level increased (P < 0.01); another aroma was added at P < 0.05. Only one aroma showed higher contribution (P < 0.05). Ethanol influenced the relative contribution of aroma compounds in different way – some declined while others increased. The sensorial aroma perception was also changed; when ethanol was at 14.5–17.2%, the odor was described as herbaceous instead of fruity, as was perceived at low ethanol levels.

Bibliographic Details

Main Authors:	Goldner, María Cristina, Zamora, María Clara, Di Leo Lira, Paola, Gianninoto, Hernando, Bandoni, Arnaldo
Format:	Artículo biblioteca
Language:	eng
Published:	Wiley 2009
Subjects:	VINO TINTO, ETANOL,
Online Access:	https://repositorio.uca.edu.ar/handle/123456789/15093
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