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Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma
Abstract
The influence of naturally occurring and added methoxypyrazines on wine aroma was assessed by sensory evaluation. Addition of 2-methoxy-3-(2-methylpropyl)pyrazine or 2-methoxy-3-(1-methylethyl)pyrazine, at 1 ng/L and 2 ng/L, respectively, significantly influenced the aroma of a methoxypyrazine-free white wine. Ranking of samples prepared by addition of 2-methoxy-3-(2-methylpropyl)pyrazine (0-32 ng/L) to the methoxypyrazine-free wine showed that the compound contributed significantly to vegetative aroma at 8 ng/L or above. A range of commercial Sauvignon blanc wines was assessed by scoring for vegetative varietal aroma intensity and methoxypyrazine aroma intensity. Comparison with the naturally occurring methoxypyrazine concentration showed that wines of high (> 26 ng/L) and low (< 12 ng/L) methoxypyrazine concentration were clearly distinguished on the basis of vegetative varietal aroma or methoxypyrazine aroma. It is concluded that methoxypyrazines do contribute to the characteristic vegetative aroma of Sauvignon blanc wines.
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Cited by
Escudero, A., Campo, E., Fariña, L., Cacho, J., & Ferreira, V. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0636418 · Cited by 615
Darriet, P., Tominaga, T., Lavigne, V., Boidron, J., & Dubourdieu, D. (1995) · Flavour and Fragrance Journal · doi:10.1002/ffj.2730100610 · Cited by 325
Tominaga, T., Murat, M.-L., & Dubourdieu, D. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf970782o · Cited by 272
Metadata
- Authors
- Allen, M. S., Lacey, M. J., Harris, R. L. N., & Brown, W. V.
- Venue
- American Journal of Enology and Viticulture
- Published
- 1991
- Volume
- 42
- Issue
- 2
- Pages
- 109-112
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2276055493
- Cited by
- 240
- References
- 0
- FWCI
- 2.30
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma. https://app.cochat.ai/papers/10.5344/ajev.1991.42.2.109
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- Allen, M. S., Lacey, M. J., Harris, R. L. N., & Brown, W. V. (1991). Contribution of Methoxypyrazines to Sauvignon blanc Wine Aroma. American Journal of Enology and Viticulture. https://doi.org/10.5344/ajev.1991.42.2.109
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Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
