Methoxypyrazines in Sauvignon blanc Grapes and Wines

• Michael J. Lacey ^[1] ; Malcolm S. Allen ^[2] ; Roger L. N. Harris ^[3] ; W. Vance Brown ^[1]
  1. [1] CSIRO, Division of Entomology
  2. [2] Ron Potter Centre, Charles Sturt University-Riverina
  3. [3] CSIRO, Division of Plant Industry

  Mostrar afiliaciones +
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 42, Nº 2, 1991, págs. 103-108
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Three methoxypyrazines were identified and quantified by gas chromatography/mass spectrometry in wine and juice samples of Vitis vinifera L. cv. Sauvignon blanc. Twenty-two wines of Australian, New Zealand, and French origin were analyzed together with 16 juice samples from four Australian regions. 2-Methoxy-3-(2-methylpropyl)pyrazine was present in all wines (0.6 - 38.1 ng/L) and all juice samples (0.6 - 78.5 ng/L); it was invariably the major methoxypyrazine. 2-Methoxy-3-(1-methylethyl)pyrazine was found in 11 wines (0.9 - 5.6 ng/L) and almost all juice samples (0.2 - 6.8 ng/L). In three wines and some juice samples, small quantities of 2-methoxy-3-(1-methylpropyl)pyrazine were found (typically 0.1 - 1.0 ng/L). Methoxypyrazine levels in the New Zealand wines were significantly higher than in the Australian wines (p < 0.001). Fruit grown under cool conditions gave higher grape methoxypyrazine levels than fruit grown under hot conditions. Grape methoxypyrazine levels were relatively high at veraison but decreased markedly with ripening.