Perceptive interactions and wine typical fruity aroma 

Abstract

In this study we developed a methodology to prepare aromatic reconstitutions from fractions of a wine organic extract and we assessed these reconstitutions both in wine model solution and in de- aromatized wine. Two fruity Merlot red wines (2008 vintage) were used and sensory analysis was performed by a panel of 27 judges. It was not possible to reproduce global wine aroma using the reconstitution technique. Sensory profiles of each fraction were determined and it was possible to obtain aromatic reconstitutions having aromatic intensities statistically similar to the corresponding wine. The existence of particular perceptive interactions in the expression of fruity aroma was highlighted.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Georgia LYTRA1, Philippe DARRIET2 , Jean-Christophe BARBE1

1ENITA de Bordeaux

2Faculté d’Œnologie

Contact the author*

Keywords

Wine, perceptive interactions, reconstitution

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

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