Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (iA2), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain.
Champagne Moët & Chandon, 20 Avenue de Champagne, 51200 Épernay, France.
Food Chem. 2016 Sep 15;207:239-50. doi: 10.1016/j.foodchem.2016.03.068. Epub 2016 Mar 21.
Five different methodologies were applied for the quantitative analysis of 86 volatile molecules in 32 Chardonnay and 30 Pinot Noir Champagne white base wines. Sensory characterization was carried out by descriptive analysis. Pinot Noir wines had more constitutive compounds while Chardonnay wines had more discriminant compounds. Only four compounds predominated in Chardonnay wines: 4-vinylphenol, guaiacol, sotolon and 4-methyl-4-mercapto-2-pentanone. Correlation studies and PLSR models were calculated with sensory and chemical variables. For Pinot Noir wines, they were not as revealing as for Chardonnay base wines. Sulfur-related compounds were suggested to be involved in tropical fruit, dried fruit and citric sensory notes. This family of compounds seemed to be responsible for discriminant sensory terms in Champagne base wines. Fermentative compounds (aromatic buffer) were found at significantly higher levels in Pinot Noir wines, which would explain the fact that these wines were more difficult to describe in comparison with Chardonnay base wines.
五种不同的方法被应用于定量分析 32 款霞多丽和 30 款黑皮诺香槟白葡萄酒中的 86 种挥发性分子。感官特征通过描述性分析进行评估。黑皮诺葡萄酒具有更多的构成化合物，而霞多丽葡萄酒则具有更多的区分化合物。只有四种化合物在霞多丽葡萄酒中占主导地位：4-乙烯基苯酚、愈创木酚、索特龙和 4-甲基-4-巯基-2-戊酮。相关性研究和 PLSR 模型与感官和化学变量一起计算。对于黑皮诺葡萄酒，它们不像霞多丽基酒那样具有揭示性。与硫有关的化合物被认为与热带水果、干果和柠檬酸味有关。这类化合物似乎是香槟基酒中具有区分性感官术语的原因。发酵化合物（芳香缓冲剂）在黑皮诺葡萄酒中的含量明显更高，这可以解释为什么与霞多丽基酒相比，这些葡萄酒更难描述。
