Terroir 2006 banner
IVES 9 IVES Conference Series 9 Identification of key-odorants in Sauternes Wines

Identification of key-odorants in Sauternes Wines

Abstract

The aim of the present work was to investigate Sauternes wines aromas. The flavor profiles of two wines (vintages 2002 and 2003) were investigated. Key-odorants have been determined by AEDA applied to Amberlite XAD-2 resin extracts. Various complementary techniques were used to identify the compounds (pHMB extraction, chemical synthesis of non-commercial standards, co-injections on two capillary columns, odor description at the sniffing port, GC-MS and GC-PFPD). Among key-odorants, varietal aromas (α-terpineol, linalool) and fermentation alcohols (3-methylbutanol, β-phenylethanol) and esters (ethyl butyrate, ethyl isovalerate, ethyl hexanoate) are relevant. Maturation in oak barrels provides changes in the aroma profile. Guaiacol, eugenol, vanillin, δ-nonalactone and cis-whiskylactone have a FD value ≥27 after maturation. Unreduced carbonyles such as trans-2-nonenal and β-damascenone can also be issued from oak. Polyfunctional thiols emerge as the most interesting odorants. Sotolon, previously described as characteristic of noble rot and indicator of wine oxidation, is underestimated in our XAD-2 extract. A specific extraction procedure has been therefore optimized.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Sabine BAILLY, Vesna JERKOVIC and Sonia COLLIN

Unité de Brasserie et des Industries Alimentaires, Faculté d’ingénierie biologique, agronomique et environnementale, Université catholique de Louvain, Croix du Sud, 2 bte 7, 1348 Louvain-la-Neuve, Belgium

Contact the author

;

Keywords

Sauternes wines, aroma, AEDA, sotolon

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Desorption of phenolic compounds bound to lees by combining hydrolytic enzymes and ultrasounds

he final concentration of phenolic compounds in the wines is usually lower than what might be expected given the phenolic concentration measured in grapes
Read More

IMPACT ON CHITOSAN APPLICATION OF DIFFERENT MICROORGANISMS HAVING OENOLOGICAL INTEREST

Chitosan is an effective antimicrobial agent available in the wine industry, because it ensures the control of a of spoilage microorganisms, such as Brettanomyces of lactic acid bacteria.

Read More

Enhanced polyphenol extraction during Pinot Noir and Cabernet Sauvignon wine making

The quality of red wine depends on the composition of polyphenols influencing wine color and taste. The question is, how much we must fear over extraction, especially of seed tannins, under cool climate conditions. The extraction of polyphenols from grape skins and grape seeds were investigated for the grape varieties Cabernet Sauvignon and Pinot noir

Read More

Antioxidant activity of yeast peptides released during fermentation and autolysis in model conditions

Aging wine on lees benefits different wine sensory and technological properties including an enhanced resistance to oxidation. Several molecules released by yeast, such as membrane sterols and glutathione, have been previously proposed as key factors for this activity [1].

Read More

Viticultural zoning of the country of Mendoza, Argentina. Study of the first zone : department of Luján de Cuyo. Statement of the study year 2002

La région viticole de Mendoza est la principale zone vitivinicole d’Argentine qui se compose de 3 oasis (Nord, Valle de Uco, Sud). La première zone vitivinicole, située dans l’oasis Nord, est composée par les département de Luján de Cuyo et Maipu. C’est la zone de production la plus ancienne et la plus reconnue pour la qualité de sa production. Ce travail se porte plus particulièrement sur le département de Luján de Cuyo qui constitue le lieu traditionnel de production du Malbec argertin. Ce travail propose de caractériser les terroirs et de mettre en avant leurs typicités.

Read More