Organoleptic impact of 2-methoxy-3-isobutylpyrazine on red Bordeaux and Loire wines. Effect of environmental conditions on concentrations in grapes during ripening

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 10, 2000, Pages 4830-4834

  Roujou de Boubee, D ^a   Van Leeuwen, C ^a,b   Dubourdieu, D ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b ENITA de Bordeaux   (France)

Author keywords

2 Methoxy 3 isobutylpyrazine; Assay; Cabernet Sauvignon; Environmental and cultural conditions; Malic acid; Organoleptic impact; Ripening

Indexed keywords

2 METHOXY 3 ISOBUTYLPYRAZINE; 2-ISOBUTYL-3-METHOXYPYRAZINE; MALIC ACID; PYRAZINE DERIVATIVE; UNCLASSIFIED DRUG;

2 ISOBUTYL 3 METHOXYPYRAZINE; ANGIOSPERM; ARTICLE; ENVIRONMENT; ENVIRONMENTAL FACTOR; FRUIT JUICE; GAS CHROMATOGRAPHY; GRAPE; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; NONHUMAN; ODOR; STATISTICAL ANALYSIS; TASTE; WINE;

ENVIRONMENT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; PYRAZINES; ROSALES; TASTE; WINE;

MAGNOLIOPHYTA; VITACEAE; VITIS SP.;

EID: 0033782331     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000181o     Document Type: Article

References (17)

1. Methoxypyrazine grape flavour: Influence of climate, cultivar and viticulture
2. Contribution of methoxypyrazines to Sauvignon blanc wine aroma
3. Determination of methoxypyrazines in red wines by stable isotope dilution gas chromatography mass spectrometry
4. Chapter 21: Existence of different origins for methoxypyrazines of grapes and wines
5. Some volatile aroma components of Vitis vinifera L. cv. Sauvignon blanc
6. Etude d'une fraction caracteristique de l'arome du raisin de la variete Cabernet-sauvignon; mise en evidence de la 2-methoxy-3-isobutylpyrazine
7. Pons Monique. Influence du bois sur certaines substances odorantes des vins
8. Characterization of some volatile constituents of bell peppers
9. Caracterizzazione di Cabernet franc e carmenere (Vitis sp.) e chiarimenti sulla loro coltura in Italia
10. Determination of 2-methoxy-3-alkylpyrazines in wine by gas chromatography/mass spectrometry
11. Methoxypyrazine content of japanese red wines
12. Analysis of methoxypyrazines in wines, developpement of a quantitative procedure
13. An analytical method for studying the volatile compounds of merlot noir clone wines
14. 3]β-ionone, for quantification in grapes, juices and wines
15. Methoxypyrazines in Sauvignon blanc grapes and wines
16. Sensory and stability properties of added methoxypyrazines to model and authentic wines