Comparison of Different White Wine Varieties in Odor Profiles by Instrumental Analysis and Sensory Studies
Abstract
Two different white wine varieties (Gewürztraminer and Scheurebe), which differ in their odor profiles, were investigated by gas chromatographyolfactometry (GC-O). Aroma extract dilution analysis (AEDA) and static headspace analysis-olfactometry (SHA-O) yielded 41 and 45 odor-active compounds for Scheurebe and Gewürztraminer wines, respectively. An unknown compound with coconut-like and woody odor qualities, which has not yet been detected in wine or a food, was identified as (3S,3aS,7aR)-3a,4,5,7a-tetrahydro-3,6-dimethylbenzofuran-2(3H)-one (wine lactone). Quantitation and calculation of odor activity values of potent odorants showed, that differences in odor profiles of both varieties were mainly caused by cis-rose oxide in Gewürztraminer and 4-mercapto-4-methylpentan-2-one in Scheurebe. Reconstruction of the flavor and quantitation of potent odorants in the different stages of wine making of Gewürztraminer will be discussed.
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Yeast fermentation of sugars produces ethanol, carbon dioxide, and a range of minor but sensorially important volatile metabolites (esters, higher alcohols, carbonyls, volatile fatty acids and sulfur compounds) that give wine its vinous character.
“Yeast fermentation of sugars not only produces ethanol and carbon dioxide but a range of minor but sensorially important volatile metabolites which gives wine its vinous character.”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Guth 1998
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
- Authors
- Guth, H.
- Affiliations
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich (DE)
- Corresponding author
- Guth, H.
- Venue
- ACS Symposium Series
- Publisher
- American Chemical Society
- Published
- 1998-12-28
- Pages
- 39-52
- ISSN
- 0097-6156 (ISSN-L)
- 1947-5918
- OpenAlex
- W2482818101
- Cited by
- 50
- References
- 0
- Citations by year
- 2026: 2 · 2024: 3 · 2023: 1 · 2022: 2 · 2020: 2 · 2019: 2 · 2018: 2 · 2017: 1 · 2016: 1 · 2015: 3 · 2014: 3 · 2013: 3 · 2012: 2
- FWCI
- 15.34
- Type
- conference paper
- Language
- en
- Open access
- closed
- Locations
- ACS symposium series (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- white wine aroma, Gewürztraminer, aroma-active compounds, odor activity value, 4-mercapto-4-methylpentan-2-one
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