Charakterisierung der Birnenaromatik von Österreichischem Weißburgunder (Pinot blanc) hinsichtlich Typizität und Qualität

Abstract

Abstract. Austria is the third largest Pinot blanc producing country in the world. Pinot blanc is cultivated on 1916,5 ha of vineyards, which corresponds to 4.3% of the Austrian wine-growing area and 12.3% of the world production of Pinot blanc (15,493 ha). Only in Germany (4794 ha; 30.9%) and in Italy (3086 ha; 19.9%) more Pinot blanc is cultivated. The bouquet of dry Austrian Pinot Blanc is usually discreet, with a predominance of pear and apple flavors, these often coming together with a walnut aroma and a hint of flower (acacia flowers) and herbs. The taste is delicate and full-bodied; it shows fruity sweetness and a slight acidity, and the aftertaste is moderately lemony. Aged wine often reveals notes of honey and almond. Ethyl trans-2-cis-4-decadienoate is well known as an impact compound in fresh and processed pear products. This substance had not been noticed in wine until now. In the course of this study, the content of ethyl trans-2-cis-4-decadienoate and other pear aromas (isoamyl acetate, methyl trans-geranoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl dodecanoate) in different Austrian Pinot blanc wine samples were analyzed directly in wine using HS-SPME-SIM-MS. According to the results the wines contain a relevant quantity of ethyl trans-2-cis-4-decadienoate. The concentrations in the considered wines ranged from >0,036 to 4.04 µg/L. With the use of a BET-3-Alternative-Forced-Choice-Process, the detection detection threshold was calculated for this compound. The threshold value was estimated to be at a concentration of 2 µg/L. These data support the view that this volatile substance is partially relevant for the aroma of the analyzed wines. The aroma substances were selected according to a consumer study and the so-called "pear-specific odour-activity" was calculated through two different systems. The results of the study showed, however, that the perceived pear flavor in Pinot blanc wines is a result of the interplay of some of the analyzed aromas. It has also been confirmed that the pear flavor is important for the typicity and quality of the Austrian Pinot blanc wines. Zusammenfassung.Österreich ist mit einer

Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles

“…Pear and olfactory intensity, together with spicy, sourness and saltness characterized more V2 after nine months in bottle, than V1. Particularly the pear descriptor was indicated as a typical characteristic of Austrian Pinot blanc wines [10,11], but a high value of the pear descriptor is not necessarily associated with the overall quality of Pinot blanc wine [10], as also reported in the present study. The temporal trend was driven mainly by the increase in various higher linear ethyl and higher acetate esters and it was associated accordingly to higher perceived intensity for apple, tropical and dried fruits descriptors, and a higher overall quality judgment.…”

“…The flavor of South Tyrolean Pinot Blanc wines was described with apple, pear, citrus, and green notes, occasionally quince and exotic fruits [9]. Also, the aroma of Austrian Pinot Blanc wines has been studied in order to characterize its typical sensory traits; the sensory descriptors evaluated were pear, apple, quince, banana, citrus fruit, apricot, and caramel [10]. A further research highlighted the typicity of Pinot Blanc wine from Austria, stressing out the sensory attribute "pear aroma".…”

“…While Pinot Blanc is considered as a non-aromatic grape variety, it is important to investigate the role of the chemical profiles for authenticity proposes associated with the sensory traits of this wine. According to previous literature, the volatile compounds playing a role in the reported sensory descriptors should be monoterpenes, C 6 alcohols, aromatic alcohols, and norisoprenoids [7], in addition to alkyl esters [10,11]. Only limited literature is available on the chemical and sensory profiles of Pinot blanc wines [7,[9][10][11][12][13][14][15] in comparison to wines obtained from other grape varieties such as Chardonnay.…”

Austrian Pinot blanc wines: Typicity, wine styles and the influence of different oenological decisions on the volatile profile of wines

“…Pinot blanc wines from South Tyrol are described with the flavour descriptors apple, pear, citrus notes, green notes, occasionally quince and exotic fruit, and in exceptional cases with spicy and nutty notes [7]. Furthermore, it was found that there is a positive correlation between wine quality, typicity and the perceived pear aroma of the Austrian Pinot blanc wines [8]. The perceived pear aroma is difficult to describe, as the studies [8][9][10] show.…”

“…Furthermore, it was found that there is a positive correlation between wine quality, typicity and the perceived pear aroma of the Austrian Pinot blanc wines [8]. The perceived pear aroma is difficult to describe, as the studies [8][9][10] show. With the representation of sensoryanalytical typograms of the pear aroma, a simple model for the description of the pear aroma has been demonstrated and various influencing parameters on the composition of the typograms discussed [8][9][10].…”