The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia.
School of Pharmacy and Medical Science , University of South Australia , G.P.O Box 2471, Adelaide , SA 5001 , Australia.
J Agric Food Chem. 2018 Mar 21;66(11):2838-2850. doi: 10.1021/acs.jafc.7b05343. Epub 2018 Feb 27.
A 'stone fruit' aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured 'stone fruit' aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the 'peach' attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the 'apricot' aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an 'apricot' aroma.
“核果”香气是许多白葡萄酒品种和风格的重要特征，但人们对这种葡萄酒香气属性的化学基础知之甚少。一组具有“核果”香气特征的维欧尼和霞多丽葡萄酒由一组葡萄酒专家挑选。通过感官描述性分析和详细的挥发性化学成分分析对选定的葡萄酒进行了表征。这组综合性的数据也首次对维欧尼葡萄酒进行了分析。通过偏最小二乘回归，发现几种酯类、脂肪酸和苯甲醛与“桃”的香气有关；然而，再构成感官研究未能成功模拟这种香气。γ-内酯、单萜和醛类混合物与“杏”的香气呈正相关，而维欧尼葡萄酒中的这些物质含量通常更高。再构成研究证实，单萜化合物芳樟醇、香叶醇和橙花醇是混合物中最重要的化合物，使其具有“杏”的香气。
