Aroma Composition of Vitis vinifera Cv. Tannat: the Typical Red Wine from Uruguay

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• 作者：Eduardo Boido ; Adriana Lloret ; Karina Medina ; Laura Fariñ ; a ; Francisco Carrau ; Giuseppe Versini ; and Eduardo Dellacassa
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：August 27, 2003
• 年：2003
• 卷：51
• 期：18
• 页码：5408 - 5413
• 全文大小：56K
• 年卷期：v.51,no.18(August 27, 2003)
• ISSN：1520-5118

文摘

The free volatiles, as well as those released from the glycosidically bound forms by enzyme hydrolysis,have been analyzed to chracterize young Tannat wines from two successive vintages. The Tannatwine showed some aroma profile peculiarities detected in the free forms but, above all, in the boundfraction for the level and profile of the norisoprenoidic fraction. Among the free volatile compunds, arather low content of C₆ alcohols with a prevalence of cis-3-hexen-1-ol on the trans form and sometimesa remarkable level of trans-2-hexen-1-ol seem to be typical for the variety. C₁₃-norisoprenoidic andmonoterpenic volatiles made up ~42% of the total level of the volatiles observed in the glycosidaseenzyme-released fraction. The other volatiles were C₆ alcohols (6%) and benzenoid compounds (51%).The dominating monoterpene alcohols were the cis and trans isomers of 3,7-dimethyl-1,6-octadiene-3,8-diol (8-hydroxylinalool). The C₁₃-norisoprenoid pattern was composed by 3-hydroxy--damascone,3-oxo--ionol, vomifoliol, 4-oxo--ionol, 3-oxo-7,8-dihydro--ionol, 4-oxo-7,8-dihydro--ionol, grasshopper ketone, and 7,8-dihydrovomifoliol.Keywords: Vitis vinifera cv. Tannat wine aroma; free and bound forms; monoterpenes; norisoprenoids;shikimate derivatives