Role of glycosidic aroma precursors on the odorant profiles of grenache noir and syrah wines from the rhone valley. Part 1: Sensory study

Journal International des Sciences de la Vigne et du Vin

Volumn 43, Issue 4, 2009, Pages 199-211

  Segurel, Marie A ^a,b   Baumes, R L ^a   Riou, Ch ^b   Razungles, A J ^a  

^a SPO   (France)

^b INTER RHONE   (France)

Author keywords

Aging; Aroma precursors; Glycoconjugates; Grenache noir; Sensory analysis; Syrah; Wine

Indexed keywords

VITACEAE; VITIS VINIFERA;

EID: 76749108620     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: 10.20870/oeno-one.2009.43.4.793     Document Type: Article

References (46)

1. Abbott N. A., Coombe B. G., Sefton M. A. and Williams P. J., 1989. The secondary metabolites of Shiraz grapes as an index of table wine quality (117-120). In: Proceed. Seventh Australian wine industry Technical Conference; Williams, P. J., Davidson, D. M., Lee, T. H., Eds.; Australian Industrial: Adelaide, Australia.
2. Abbott N. A., Coombe B. G. and Williams P. J., 1991. The Contribution of hydrolyzed flavor precursors to quality differences in Shiraz juice and wines: An investigation by sensory descriptive analysis. Am. J. Enol. Vitic., 42, 167174.
3. Anocibar Beloqui A., 1998. Les composés soufrés volatils des vins rouges, PHDThesis, Université de Bordeaux II.
4. Atanasova B., Thomas-Danguin T. and Langlois D., 2004. Perceptual interactions between fruity and woody notes of wine. Flavour Fragrance J., 19, 476-482. (Pubitemid 39534816)
5. Bureau S., Baumes R. and Razungles A., 2000. Effect of vine or bunch shading on the glycosylated flavor precursors in grapes of Vitis vinifera L. cv. Syrah. J. Agric. Food Chem., 48, 1290-1297. (Pubitemid 30243701)
6. Coombe B. G. and McCarthy M. G., 1997. Identification and naming of the inception of aroma development in ripening grape berries. Aust. J. Grape Wine Res., 3, 18-20.
7. Cordonnier R. and Bayonove C., 1974. Mise en évidence dans la baie de raisin, variété Muscat d'Alexandrie, de monoterpènes liés, révélables par une ou plusieurs enzymes du fruit. CR Ac. Sci. Paris, 27, 3387-3390.
8. Dufour C. and Bayonove C.L., 1999a Influence of wine structurally different polysaccharides on the volatility of aroma substances in a model system. J. Agric. Food Chem., 47, 671-677.
9. Dufour C. and Bayonove C. L., 1999b. Interactions between wine polyphenols and aroma substances. An insight at the molecular level. J. Agric. Food Chem., 47, 678-684.
10. Dufour C. and Sauvaitre I., 2000. Interactions between anthocyanins and aroma substances in a model system. Effect on the flavor of grape-derived beverages. J. Agric. Food Chem., 48, 17841788.
11. Escudero A., Camp E., Farina L., Cacho J. and Ferreira V., 2007. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. J. Agric. Food Chem., 55, 4501-4510. (Pubitemid 46932648)
12. Francis I. L., Sefton M. A. and Williams P. J., 1992. Sensory descriptive analysis of the aroma of hydrolysed precursor fractions from Semillon, Chardonnay and Sauvignon blanc grape juices. J. Sci. Food Agric., 59, 511-520.
13. Francis I. L., Sefton M. A. and Williams P. J., 1994. The sensory effects of pre- or post-fermentation thermal processing on Chardonnay and Semillon wines. Am. J. Enol. Vitic., 45, 243-251.
14. Francis I.L., Kassara S., Noble A.C. and Williams P.J., 1999. The contribution of glycoside precursors to Cabernet-Sauvignon and Merlot aroma. In: Chemistry of Wine Flavor. Waterhouse A.L., Ebeler S.E. (Eds.) American Chemical Society, Washington DC, USA, 13-30.
15. Gholami M., Hayasaka Y., Coombe B. G., Jackson J. F., Robinson S. P. and Williams P. J., 1995. Biosynthesis of flavour compounds in Muscat Gordo Blanco grape berries. Aust. J. Grape Wine Res., 1, 19-24.
16. Gomez E., Martinez A. and Laencina J., 1994. Localization of free and bound aromatic compounds among skin, juice and pulp fractions of some grape varieties. Vitis, 33, 1-4.
17. Günata Y. Z., Bayonove C. L., Baumes R. L. and Cordonnier R. E., 1985. The aroma of grapes. II. Localisation and evolution of free and bound fractions of some aroma components cv Muscat during first development and maturation. J. Sci. Food Agric., 36, 857-862.
18. Günata Y. Z., Bayonove C., Baumes R. and Cordonnier C., 1986. Stability of free and bound fractions of some aroma components of grape cv Muscat during the wine processing. Am. J. Enol. Vitic., 37, 112-114.
19. Günata Y., Dugelay I., Sapis J.C., Baumes R. and Bayonove C., 1993. Role of enzymes in the use of the flavour potential from grape glycosides in winemaking (219-234). In: Progress in Flavour Precursors Studies; Schreier P., Winterhalter P. (Eds), Allured Pub.
20. Kotseridis Y, Baumes R.L. and Skouroumounis G.K., 1999. Quantitative determination of free and hydrotically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay. J. Chrom. A, 849, 245-254. (Pubitemid 29301672)
21. Lopez R., Ferreira V., Hernandez P. and Cacho J. F., 1999. Identification of impact odorants of young red wines made with Merlot, Cabernet-Sauvignon and Grenache grape varieties: a comparative study. J. Sci. Food Agric., 79, 14611467.
22. Lopez R., Espeleta E., Sánchez I., Cacho J. and Ferreira V., 2004. Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry. Food Chem., 88, 95-103. (Pubitemid 38823015)
23. Lopez-Tamames E., Carro-Marino N., Günata Y. Z., Sapis C., Baumes R. and Bayonove C., 1997. Potential aroma in several varieties of Spanish grapes. J. Agrie Food Chem., 45, 1729-1735. (Pubitemid 127485613)
24. McCarthy M. G. and Coombe B. G., 1999. Is weight loss in ripening grape berries cv Shiraz caused by impeded phloem transport ? Aust. J. Grape Wine Res. 5, 17-21.
25. Marais J., 1987. Terpene concentrations and wine quality of Vitis vinifera L. cv. Gewüiztraminer as affected by grape maturity and cellar practices. Vitis, 26, 231-245.
26. Nedjma M., 1997. Influence of complex media composition, Cognac's brandy, or Cognac, on the gas chromatography analysis of volatile sulfur compounds. Preliminary results of the matrix effects. Am. J. Enol. Vitic., 48, 333-338. (Pubitemid 28110948)
27. e Congrès Mondial de la Vigne et du Vin, Buenos Aires, O.I.V. Paris (Ed),.
28. Park S., Morrison J.C., Adams D.O. and Noble A.C., 1991. Distribution of free and glycosidically bound monoterpenes in the skin and mesocarp of Muscat of Alexandria grapes during development. J. Agric. Food Chem., 39, 514-518.
29. Rapp A., Günther M. and Ullemeyer H., 1985. Uber Veranderung der aromastoffe warnend der flaschenlagerung von Weissweinen der Rebsorten Riesling. Z Lebensm.Untersuch.-Forsch., 180, 109-116.
30. Razungles A., Günata Z. Y., Pinatel S., Baumes R. L. and Bayonove C., 1993. Étude quantitative de composés terpéniques, norisoprénoïdes et de leurs précurseurs dans diverses variétés de raisins. Sci. Aliments, 13, 59-72.
31. Segurei M.A., Razungles A.J., Riou C., Salles M. and Baumes R.L., 2004. Contribution of dimethyl sulfide to the aroma of Syrah and Grenache noir wines and estimation of its potential in grapes of these varieties. J. Agric. Food Chem., 52, 7084-7093.
32. Segurei M.A., Razungles A.J., Riou C., Trigueiro M.G.L. and Baumes R.L., 2005. Ability of possible DMS precursors to release DMS during wine aging and in the conditions of heat-alkaline treatment. J. Agric. Food Chem., 53, 26372645. (Pubitemid 40476156)
33. Simpson R.F., 1978. 1,1,6-trimethyl-1,2-dihydronaphtalene : an important contributor to the bottle aged bouquet of wine. Chem. Ind. (Lond.), 163.
34. Simpson R.F. and Miller G.C., 1983. Aroma composition of aged riesling wine. Vitis, 22, 51-63.
35. Stone H. and Sidel J. L., 1998. Quantitative descriptive analysis: developments, applications, and the future. Food Technology, 52, 48-52.
36. Tominaga T., Masneuf I. and Dubourdieu D., 1995. A S-cysteine conjugate, precursor of aroma of white Sauvignon. J. Int. ScL Vigne Vin, 29, 227-232.
37. Vernin G., Boniface C. and Metzger J., 1987. Aromas of Syrah wines: identification of volatile compounds by GC-MS spectra data bank and classification by statistical methods. In: Frontiers of Flavor, Proceed 5th Int. flavor conference. G. Charalambous (Ed). Chalkidiki, Grèce: Elsevier Science Publishers B.V., Amsterdam.
38. Voirin S. G., Baumes R. L., Sapis J. C. and Bayonove C.L., 1992. Analytical methods for monoterpene glycosides in grape and wine. II. Qualitative and quantitative determination of monoterpene glycosides in grape. J. Chromatogr, 595, 269281.
39. Williams P.J., Strauss C. R. and Wilson B., 1980. Hydroxylated linalool derivatives as precursors of volatile monoterpenes of Muscat grapes. J. Agric. Food Chem., 28, 766-771.
40. Williams P. J., Strauss C. R. and Wilson B., 1982. Studies on the hydrolysis of Vitis vinifera monoterpene precursor compounds and model β-D- glucosides rationalizing the monoterpene composition of grapes. J. Agric. Food Chem., 30, 1219-1223.
41. Williams P. J., Strauss C. R., Wilson B. and Dimitriadis E., 1984. Recent studies into grape terpene glycosides (349-357). In: Progress in flavour research; Adda, J., Ed. Elsevier Science Publishers B.V:. Amsterdam, Netherlands.
42. Wilson B., Strauss C. R. and Williams P. J., 1984. Changes in free and glycosidically bound monoterpenes in developing Muscat grapes. J. Agric. Food Chem., 32, 919-924.
43. Winterhalter P. and Skouroumounis G. K., 1997. Glycoconjugated aroma compounds: occurrence, role and biotechnological transformation. Advances in Biochemical Engineering/ Biotechnology, 55, 73-105.
44. Wirth J., Guo W., Baumes R. and Gudie;nata Y. Z., 2001. Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera Muscat of Alexandria and Shiraz cultivars. J. Agric. Food Chem., 49, 2917-2923.
45. Zoecklein B. W., Marcy J. E. and Jasinski Y., 1997. Effect of postfermentation thermal processing on white Riesling (Vitis vinifera L.) glycoconjugates. Am. J. Enol. Vitic., 48, 397402.
46. Zoecklein B. W., Hackney C. H., Duncan S. E. and Marcy J. E., 1999. Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of white Riesling (Vitis vinifera L.) wines. J. Ind. Microbiol. Biotech., 22, 100-107.