Simpson Robert F, Capone Dimitra L, Sefton Mark A
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond SA 5064, Australia.
J Agric Food Chem. 2004 Aug 25;52(17):5425-30. doi: 10.1021/jf049484z.
The compound responsible for a "fungal must" taint evident in industry assessments of wine corks was identified as 2-methoxy-3,5-dimethylpyrazine. The identification was made on the basis of gas chromatography/odor analyses, collection of material using micropreparative techniques, determination of chemical properties of collected material, and comparison by gas chromatography/mass spectrometry with an authentic sample, synthesized from 2-hydroxy-3,5-dimethylpyrazine. 2-Methoxy-3,5-dimethylpyrazine is an extremely potent compound with an unpleasant, musty, moldy aroma and an aroma threshold in a white wine of 2.1 ng/L. While its contribution to the frequency and intensity of cork taint in bottled wine is yet to be established, it has been assessed by some wine industry personnel as second only to 2,4,6-trichloroanisole as a cause of cork taint in Australian wine.
在葡萄酒软木塞的行业评估中，导致“真菌味”污染的化合物被鉴定为2-甲氧基-3,5-二甲基吡嗪。该鉴定基于气相色谱/气味分析、使用微量制备技术收集物质、测定收集物质的化学性质以及通过气相色谱/质谱与由2-羟基-3,5-二甲基吡嗪合成的正品样品进行比较。2-甲氧基-3,5-二甲基吡嗪是一种极具效力的化合物，具有令人不快的霉味、发霉的香气，在白葡萄酒中的香气阈值为2.1纳克/升。虽然其对瓶装葡萄酒软木塞污染的频率和强度的影响尚未确定，但一些葡萄酒行业人员已将其评估为仅次于2,4,6-三氯苯甲醚，是澳大利亚葡萄酒软木塞污染的第二大原因。
