Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 20, Pages 4528-4536Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf405731v
Keywords
Shiraz; wine; omission tests; aroma reconstitution; sensory descriptive analysis; nonvolatiles
Funding
- Australian grapegrowers and winemakers
- Grape and Wine Research and Development Corporation (GWRDC)
- Australian government
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The key aroma compounds of premium Australian Shiraz wines from the warm Barossa Valley and cooler Margaret River regions were characterized. GC-Olfactometry was conducted to determine the most important volatile compounds, which were then quantitated. The wine from the Barossa Valley had higher concentrations of ethyl propanoate, dimethyl sulfide (DMS), and oak-derived compounds, whereas the Margaret River wine contained above threshold concentrations of the 'cheesy' compounds 2- and 3-methylbutanoic acid, as well as rotundone, the 'pepper'-smelling compound. The aromas were reconstituted by combining 44 aroma compounds, and sensory descriptive analysis was used to investigate the importance of the omission of several compounds, including DMS, rotundone, fatty acids, and beta-damascenone, and the influence of nonvolatiles was also assessed. The study showed that the aroma of the Shiraz wines could be reconstituted in both cases, with the changes in the nonvolatile fraction having a large influence.
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