Detection of Sub-Aroma Threshold Concentrations of Wine Methoxypyrazines by Multidimensional GCMS

Olejar, Kenneth J.; Breitmeyer, J.; Wimalasiri, Pradeep M.; Tian, Bin; Field, Stewart K.

doi:10.3390/analytica2010001

Cited by 7 publications

(3 citation statements)

References 29 publications

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“…Volatile aroma compounds in wine samples were analysed according to the previously published methods used in our laboratory (Tomasino et al 2015, Olejar et al 2021). In brief, four different methods were used to determine four groups of aroma compounds: esters and alcohols, volatile fatty acids, low concentration compounds and methoxypyrazines (MPs).…”

Section: Methodsmentioning

confidence: 99%

Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition ofVitis viniferacv. Pinot Noir wine

Wimalasiri

Olejar

Harrison

et al. 2021

Aust J Grape and Wine Res

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Background and Aims Whole bunch fermentation is widely used in red wine production but research on whole bunch fermentation is limited, especially for cool climate Pinot Noir. Inclusion of whole bunches or grape stems was investigated in Pinot Noir wine production with respect to extraction of phenolic compounds and aroma production. Methods and Results Five Pinot Noir wines were microvinified by including grape stems or whole bunches at various levels: destemmed grapes (DS), 100% stems added back (DS100), 30% whole bunches (WB30), 60% whole bunches (WB60) and 100% whole bunches (WB100). The DS100, WB60 and WB100 treatments showed significantly increased tannin and monomeric phenolics but decreased anthocyanin in wines, which would consequently influence the mouthfeel and colour of wine. Volatile compounds responsible for green/vegetative, spicy, woody and medicinal aromas, including 3‐isobutyl‐2‐methoxypyrazine, 3‐isopropyl‐2‐methoxypyrazine, eugenol, ethyl cinnamate and phenol, were significantly increased in DS100, WB60 and WB100 treatments. The WB30 treatment did not show a significant increase of methoxypyrazines in the resultant wine. Conclusions By adding stems or a high proportion of whole bunches in fermentation, increased extraction of tannins may improve the mouthfeel and structure of Pinot Noir wine, but the significantly increased concentration of methoxypyrazines could negatively affect wine quality due to the enhanced green characteristics. Significance of the Study This study reveals the significant impact of stem inclusion during fermentation on phenolic and aroma compounds in Pinot Noir wine, which provides insights into better use of whole bunches and stems to improve Pinot Noir wine quality.

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Section: Methodsmentioning

confidence: 99%

Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition ofVitis viniferacv. Pinot Noir wine

Wimalasiri

Olejar

Harrison

et al. 2021

Aust J Grape and Wine Res

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“…MPs in stem and skin samples collected at different growth stages were analyzed by two-dimensional gas chromatography−mass spectrometry for better sensitivity. The analysis was carried out according to the previously published method 43 with modifications.…”

Section: Methylcellulose Precipitable (Mcp)mentioning

confidence: 99%

Development of Tannins and Methoxypyrazines in Grape Skins, Seeds, and Stems of Two Pinot Noir Clones during Ripening

Wimalasiri,

Harrison,

Hider

et al. 2023

J. Agric. Food Chem.

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Two Pinot noir clones (AM10/5 and UCD5) were analyzed for tannin and methoxypyrazines (MPs) in different grape tissues during berry development using liquid chromatography and two-dimensional gas chromatography–mass spectrometry. On a per berry basis, skin tannins reached the maximum level about 2–3 weeks after véraison, seed tannins at around véraison, and stem tannins 4 weeks before véraison. Clone AM10/5 showed significantly higher levels of seed and stem tannins on a per berry basis at harvest. Tannin concentration and composition varied among the different tissues. On a per berry basis, stem tannin levels were comparable to skin tannins but were 3 to 4 times lower than seed tannins, while stem tannins had an intermediate galloylation (5–7%) between seed tannins (12–18%) and skin tannins (2%) and lower prodelphinidin (4–7%) than skin tannins (31–36%). The mean degree of polymerization of stem tannins was similar to seed tannins but lower than skin tannins. MPs, including 3-isopropyl-2-methoxypyrazine (IPMP), 3-s-isobutyl-2-methoxypyrazine (SBMP), and 3-isobutyl-2-methoxypyrazine (IBMP), showed significantly higher concentrations than their sensory thresholds in grape stems but not in skins. The MPs development in stems showed an increasing trend toward véraison and then a decreasing trend toward harvest. Compared to AM 10/5, UCD5 stems showed a higher level of MPs, especially significantly higher concentrations of IPMP and IBMP at harvest. The extraction of MPs from grape stems could contribute negative green and vegetative characters to Pinot noir wines.

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“…Volatile aroma compounds were analysed according to the methods described previously [17,30]. Three different methods were used to determine three groups of aroma compounds: esters and alcohols, volatile fatty acids, and low-concentration compounds.…”

Section: Volatile Aroma Compoundsmentioning

confidence: 99%

Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace

2022

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The contribution of grape pomace on tannin concentration, tannin composition and aroma profile of Pinot noir wine was studied using different fermentation media to make up four treatments: GJ-P, grape juice plus pomace; MJ-P, model juice plus pomace; GJ, grape juice; MJ, model juice. The MJ-P treatment showed significantly lower amounts of tannins, mean degree of polymerisation (mDP), similar amounts of anthocyanin, and a similar secondary aroma profile compared to the GJ-P treatment. Grape pomace addition significantly increased the tannin concentration in wines. This study was also revealed the importance of phenolics present in grape juice in tannin polymerisation and final tannin concentration in wines. Grape pomace addition significantly reduced some important aroma compounds such as acetate esters (except ethyl acetate), most of the volatile fatty acids, a few ethyl esters and β-damascenone but increased some primary aromas in wines due to the presence of their aroma precursors in skins. Hence, these results indicate that grape pomace may bind or delay the release of some aroma compounds and/or lose these compounds during cap management in GJ-P and MJ-P treatments compared to the respective juice treatments.

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Detection of Sub-Aroma Threshold Concentrations of Wine Methoxypyrazines by Multidimensional GCMS

Cited by 7 publications

References 29 publications

Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition ofVitis viniferacv. Pinot Noir wine

Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition ofVitis viniferacv. Pinot Noir wine

Development of Tannins and Methoxypyrazines in Grape Skins, Seeds, and Stems of Two Pinot Noir Clones during Ripening

Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace

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