Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Molecules. 2021 May 26;26(11):3172. doi: 10.3390/molecules26113172.
Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels of MPs and three monovarietal red wines with two proportions was conducted after fermentation. Volatiles were detected by gas chromatography-mass spectrometry (GC-MS), and wines were evaluated by quantitative descriptive analysis at three-month intervals during six-month bottle aging. Results showed blending wines exhibited lower intensity of 'green pepper', especially CFC samples blended by Cabernet Sauvignon wines with an even higher concentration of 3-isobutyl-2-methoxypyrazine (IBMP). Based on Pearson correlation analysis, acetates could promote the expression of 'tropical fruity' and suppress 'green pepper' caused by IBMP. Positive correlation was observed among 'green pepper', 'herbaceous', and 'berry'. The concentration balance between IBMP and other volatiles associated with 'green pepper' and fruity notes was further investigated through sensory experiments in aroma reconstitution. Higher pleasant fruity perception was obtained with the concentration proportion of 1-hexanol (1000 μg/L), isoamyl acetate (550 μg/L), ethyl hexanoate (400 μg/L), and ethyl octanoate (900 μg/L) as in CFC samples. Blending wines with proper concentration of those volatiles would be efficient to weaken 'green pepper' and highlight fruity notes, which provided scientific theory on sensory modification of IBMP through blending technique.
3- 烷基 -2- 甲氧基吡嗪与葡萄酒中的各种挥发性物质之间存在感官相互作用。在这项研究中，在发酵后，采用两种比例将含有高浓度 MPs 的品丽珠葡萄酒与三种单品种红葡萄酒进行二元混合。通过气相色谱 - 质谱联用仪（GC-MS）检测挥发性物质，并用定量描述分析在六个月的瓶陈过程中每三个月对葡萄酒进行评估。结果表明，混合葡萄酒表现出较低的“青椒”强度，特别是用赤霞珠葡萄酒混合的 CFC 样品，其 3- 异丁基 -2- 甲氧基吡嗪（IBMP）浓度甚至更高。基于 Pearson 相关分析，乙酸酯可以促进“热带水果”的表达，并抑制由 IBMP 引起的“青椒”。“青椒”、“草本”和“浆果”之间存在正相关关系。通过香气重组的感官实验进一步研究了 IBMP 与“青椒”和果味相关的其他挥发性物质之间的浓度平衡。在 CFC 样品中，1- 己醇（1000μg/L）、异戊酸乙酯（550μg/L）、己酸乙酯（400μg/L）和辛酸乙酯（900μg/L）的浓度比例较高时，会获得更高的愉快果味感知。混合葡萄酒中这些挥发性物质的适当浓度可以有效地减弱“青椒”并突出果味，为通过混合技术对 IBMP 的感官修饰提供了科学理论依据。
