Conclusions
The progress made in the analysis of volatile wine constituents has led to a better understanding of the complexity of wine aroma.
Now many factors influencing wine aroma are not only characterized by their sensory impact, but also by chemical data which in many cases allow a more differentiated approach. By correlating sensory and analytical data headway has been made, especially in the field of wine off-odors. Successful analytical cultivar differentiation based on wine volatiles indicates the importance and possibilities of wine aroma for quality control.
Similar content being viewed by others
References
Albagnac, G., La décarboxylation des acides cinnamiques substitués par les levures. Annls Technol. agric.24 (1975) 133–141.
Amerine, M. A., and Roessler, E. B., Wines, their Sensory Evaluation. W. H. Freeman and Company, New York/San Francisco 1983.
Askar, A., Bielig, H. J., and Treptow, H., Aromaveränderungen von Orangensaft. Dt. Lebensm. Rdsch.69 (1973) 162–167.
Augustyn, O. P. H., Rapp, A., and van Wyk, C. J., Some volatile aroma components of Vitis vinifera L. Cv. Sauvignon blanc, S. Afr. J. Enol. Vitic.3 (1982) 53–59.
Augustyn, O. P. H., van Wyk, C. J., Muller, C. J., Kepner, R. E., and Webb, A. D., The structure of solerone (5-acetyldihydro-2-(3H)-furanone), a substituted γ-lactone involved in wine aroma. J. Agric. Food Chem.19 (1971) 1128–1130.
Avakyants, S. P., Rastyannikov, E. G., Chernyaga, B. S., and Navrotskii, V. J., Khromato-mass-spektrometricheskoe issledovanie letuchikh vesnchestv vina. Vinodel. Vinograd. SSSR41 (1981) 50–53.
Baro, A. L., and Quiros Carrasco, J. A., Les conditions de formation des aldehydes dans les vins. Relation et importance en rapport avec les phénomènes d'oxydation et les caractéristiques organoleptiques. Bull. O.I.V.50 (1977) 253–267.
Bayer, E., Quality and flavor by gas chromatography. J. Gas Chromat.4 (1966) 67–73.
Bayer, E. and Bässler, E., Systematische Identifizierung von Estern im Weinaroma. II. Mitteilung zur systematischen Identifizierung verdampfbarer organischer Substanzen. Z. analyt. Chem.181, (1961) 418–424.
Bayer, E., Kupfer, G., and Reuther, K. H., Anwendung der Gaschromatographie zur Analyse künstlicher und natürlicher Aromastoffe. Z. analyt. Chem.164 (1958) 1–10.
Bayonove, C., Cordonnier, R., and Dubois, R., Etude d'une fraction caractéristique de l'arôme du raisin de la variété Cabernet-Sauvignon: mise en évidence de la 2-méthoxy-3-isobutylpyrazine. C.r. Acad. Sci. Ser. D281 (1975) 75–78.
Bayonove, C., Cordonnier, R., and Ratier, R., Localisation de l'arôme dans la baie de raisin: variétés Muscat d'Alexandrie et Cabernet Sauvignon. C.r. Acad. Agric. Fr.60 (1974) 1321–1328.
Bertrand, A., Thèse, Université Bordeaux II, 1975.
Boeckh, J., Die chemischen Sinne-Geruch und Geschmack, in: Handbuch Physiologie des Menschen, Eds Gauer, Cramer and June. Urban and Schwarzenberg, München 1972.
Boidron, J. N., Relation entre les substances terpéniques et la qualité du raisin (Role du Botrytis cinerea). Annls Technol. agric.27 (1978) 141–145.
Buttery, R. G., Seifert, R. M., Guadagni, D. G., and Luig, L. C., Characterization of additional volatile components of tomato. J. Agric. Food Chem.19 (1971) 524–529.
cancelled.
Cordonnier, R., and Bayonove, C., Les composantes varietales et prefermentaires de l'arôme de vins. Extrait Parfum Cosmet. Arômes24 (1978) 67–77.
Cordonnier, R., and Bayonove, C., Etude de la phase prefermentaire de la vinification: Extraction et formation de certain composé de l'arôme; cas des terpenol, des aldehydes et des alcools en C6. Conn. Vigne Vin15 (1981) 269–286.
Crowell, E. A., and Gujmon, J. F., Wine constituents arising from sorbic acid addition, and identification of 2-ethoxyhexa-3,5-diene as a source of geranium-like-off odour. Am. J. Enol. Vitic.26 (1975) 97–102.
Drawert, F., Winemaking as a biotechnological sequence. Adv. Chem. Ser.137 (1974) 1–10.
Drawert, F., and Schreier, P., Charactérisation des raisins et des vins à l'aide de certains constituants remarquables. Annls Technol. agric.27 (1978) 367–375.
Drawert, F., Tressl, R., Heimann, W., Emberger, R., and Speck, M., Über die Biogenese von Aromastoffen bei Pflanzen und Früchten. XV. Enzymatisch-oxydative Bildung von C6-Aldehyden und Alkoholen und deren Vorstufen bei Äpfeln und Trauben. Chem. Mikrobiol. Technol. Lebensm.2 (1973) 10–22.
Dubois, P., and Rigaud, J., A propos de gôut de bouchon. Vignes Vins No. 301 (1981) 48–49.
Dubois, P., Rigaud, J., and de Kimpe, J., Identification de la dimethyl-4,5-tetrahydrofuranedione-2,3 dans le vin jaune des Jura. Lebensmittelwiss. Technol.9 (1976) 366–368.
Guadagni, D. G., Buttery, R. G., and Okano, S., Odour threshold of some organic compounds associated with food flavours. J. Sci. Food Agric.14 (1963) 761–765.
Güntert, M., Gaschromatographisch-massenspektrometrische Untersuchungen flüchtiger Inhaltsstoffe des Weinaromas: Beitrag zur Sortencharakterisierung der Rebsorte Weisser Riesling. Thesis, Universität Karlsruhe, Karlsruhe 1984.
Guymon, J. F., and Crowell, E. A., GC-separated brandy components derived from French and American oaks. Am. J. Enol. Vitic.23 (1972) 114–120.
Heimann, W., Rapp, A., Völter, J., and Knipser, W., Beitrag zur Entstehung des Korktons im Wein, Dt. Lebensm. Rdsch.79 (1983) 103–107.
Hennig, K., and Villforth, F., Die Aromastoffe der Weine. Vorratspfl. Lebensmittelforsch.5 (1942) 181–200 and 313–333.
Keith, E. S., and Powers, J. J., Determination of flavour threshold levels and sub-threshold, additive and concentration effects. J. Food Sci.33 (1968) 213–218.
Kepner, R. E., Webb, A. D., and Muller, C. J., Identification of 4-hydroxy-3-methyloctanoic acid gamma-lactone (5-butyl-4-methyl-dihydro-2-(3H)-furanone) as a volatile component of oak-wood aged wines of Vitis vinifera var. ‘Cabernet-Sauvignon’. Am. J. Enol. Vitic.23 (1972) 103–105.
Mandery, H., Gaschromatographisch-massenspektrometrische Untersuchungen flüchtiger Inhaltsstoffe des Traubenmost- und Weinaromas: Auswirkung der Süssung auf die Aromazusammensetzung. Dissertation, Universität Karlsruhe, Karlsruhe 1983.
Marais, J., The effect of pH on esters and quality of Colombar wine during maturation. Vitis17 (1978) 396–403.
Marais, J., Effect of storage time and temperature on the formation of dimethyl sulphide and on white wine quality. Vitis18 (1979) 254–260
Marais, J., Terpenes in the aroma of grapes and wines: A Review. S. Afr. J. Enol. Vitic.4 (1983) 49–60.
Marais, J., and Pool, H. J., Effect of storage time and temperature on the volatile composition and quality of dry white table wines. Vitis19 (1980) 151–164.
Masuda, M., and Nishimura, K., Branched nonalactones from some Quercus species. Phytochemistry10 (1971) 1401–1402.
Masuda, M., Okawa, E., Nishimura, K., and Yunome, H., Identification of 4,5-dimethyl-3-hydroxy-2(5H)-furanone(Sotolone) and ethyl-9-hydroxy-nonanoate in botrytised wine and evaluation of the roles of compounds characteristic of it. Agric. biol. Chem.48 (1984) 2707–2710.
Nagy, S., and Dinsmore, H. C., Relationship of furfural to temperature abuse and flavor change in commercially canned single-strength orange juice. J. Food Sci.39 (1974) 1116–1119.
Nagy, S., and Randall, V., Use of furfural content as an index of storage temperature abuse in commercially processed orange juice. J. Agric. Food Chem.21 (1973) 272–275.
Naves, Y. R., Sur la présence d'ionones dans les produits végétaux. Helv. chim. Acta30 (1947) 956–957.
Nelson, R. R., Acree, T. E., Lee, C. Y., and Butts, R. M., Methyl anthranilate as an aroma constituent of American wine. J. Food Sci.42 (1977) 57–59.
Neudoerffer, T. S., Sandler, S., Zubechis, E., and Smith, M. D., Detection of an undesirable anormally in concord grape by gaschromatography. J. Agric. Food Chem.13 (1965) 584–588.
Nishimura, K., and Masuda, M., Minor constituents of whiskey fusel oils. I. basic, phenolic, and lactonic compounds. J. Food Sci.36 (1971) 819–822.
Noble, A. C., Arnold, R. A., Masuda, B. M., Pecore, S. D., Schmidt, J. O., and Stern, P. M., Progress towards a standardized system of wine aroma terminology (En). Am. J. Enol. Vitic.35 (1984) 107–109.
Ohloff, G., Recent developments in the field of naturally-occurring aroma components. Fortschr. Chem. org. NatStoffe35 (1978) 431–527.
Otsuka, K., Zenibayashi, Y., Itoh, M., and Totsuka, A., Presence and significance of two diastereomers of β-methyl-γ-octalactone in aged distilled liquores. Agric. biol. Chem.38 (1974) 485–490.
Ramey, D. D., and Ough, C. S., Volatile ester hydrolysis or formation during storage of model solutions and wines. J. Agric. Food Chem.28 (1980) 928–934.
Ramshaw, E. H., Hardy, P. J., Volatile compounds in dried grapes. J. Sci. Food Agric.20 (1969) 619–621.
Rapp, A., Flüchtige Komponenten in edelfaulen Trauben, Niederschrift über die Tagung des Bundesausschusses für Weinforschung; Freiburg (1980).
Rapp, A., Almy, J., and Güntert, M., Identification of several sulfur-containing components in wine. Am. J. Enol. Vitic.36 (1985) 219–221.
Rapp, A., Güntert, M., and Heimann, W., Beitrag zur Sortencharakterisierung des Weines der Rebsorte Riesling. II. Untersuchung der Aromastoffzusammensetzung deutscher Weissweine der Rebsorten Riesling, Müller-Thurgau und Silvaner. Vitis24 (1985) 139–150.
Rapp, A., Güntert, M., and Rieth, W., Einfluss der Maischestandzeit auf die Aromazusammensetzung des Traubenmostes und Weines. Dt. Lebensm. Rdsch.81 (1985) 69–72.
Rapp, A., Güntert, M., and Ullemeyer, H., Über Veränderungen der Aromastoffe während der Flaschenlagerung von Weissweinen der Rebsorte Riesling. Z. Lebensmittelunters.-Forsch.180 (1985) 109–116.
Rapp, A., and Hastrich, H., Gaschromatographische Untersuchungen über die Aromastoffe von Weinbeeren III. Die Bedeutung des Standortes für die Aromastoffzusammensetzung der Rebsorte Riesling. Vitis17 (1978) 288–298.
Rapp, A., and Knipser, W., Eine neue Methode zur Anreicherung von Dampfraumkomponenten. Dargestellt am Beispiel des Weines. Chromatographia13 (1980) 698–702.
Rapp, A., Knipser, W., Engel, L., Ullemeyer, H., and Heimann, W., Fremdkomponenten im Aroma von Trauben und Weinen interspezifischer Rebsorten: I. Die Erdbeernote. Vitis19 (1980) 13–23.
Rapp, A., and Mandery, H., Über Veränderungen der Aromastoffe während der alkoholischen Gärung, submitted 1985.
Rapp, A., Mandery, H., and Güntert, M., Terpene compounds in wine. Flavour research of alcoholic beverages, pp. 255–274. Eds L. Nykänen and P. Lektonen. Foundations for biotechnical and industrial fermentation research 3, Helsinki 1984.
Rapp, A., Mandery, H., and Ullemeyer, H., Neue Monoterpendiole in Traubenmosten und Weinen und ihre Bedeutung für die Genese einiger cyclischer Monoterpenäther. Vitis23 (1984) 84–92.
Reazin, G. H., Baldwoin, S., Scales, H. S., Washington, H. W., and Andreasen, A., Determination of the congeners produced from ethanol during whiskey maturation. J. Ass. Off. analyt. Chem.59 (1976) 770–776.
Ribéreau-Gayon, P., Recherches technologiques sur les composés phénoliques des vins rouges. III. Influence du mode de logement sur les caractères chimiques et organoleptiques des vins rouges, plus particulièrement sur leur couleur. Conn. Vigne Vin5 (1971) 87–97.
Ribéreau-Gayon, P., ‘Wine-Flavor’ in flavor of foods and beverages. Eds G. Charalambous and G. E. Inglett, Academic Press, New York/San Francisco/London 1978.
Ribéreau-Gayon, P., Boidron, J. H., and Terrier, A., Aroma of muscat grape varieties. J. Agric. Food Chem.23 (1975) 1042–1047.
Rieth, W., Gaschromatographisch-massenspektrometrische Untersuchungen flüchtiger Inhaltsstoffe des Traubenmost- und Weinaromas: Einfluss önologischer Verfahren und Behandlungsstoffe auf die Aromazusammensetzung. Dissertation, Universität Karlsruhe, Karlsruhe 1984.
Schreier, P., Flavor composition of wines: a review, CRC. Food Sci. Nutr.12 (1979) 59–111.
Schreier, P., and Drawert, F., Gaschromatographisch-massenspektrometrische Untersuchung flüchtiger Inhaltsstoffe des Weines. V. Alkohole, Hydroxy-Ester, Lactone und andere polare Komponenten des Weinaromas. Chem. Mikrobiol. Technol. Lebensm.3 (1974) 154–160.
Schreier, P., and Drawert, F., Gaschromatographisch-massenspektrometrische Untersuchung flüchtiger Inhaltsstoffe des Weines. I. Unpolare Verbindungen des Weinaromas, Z. Lebensmittelunters.-Forsch.154 (1974) 273.
Schreier, P., Drawert, F., and Junker, A., Identification of volatile constituents from grapes. J. Agric. Food Chem.24 (1976) 331–336.
Schreier, P., Drawert, f., Junker, A., Barton, H., and Leupold, G., Über die Biosynthese von Aromastoffen durch Mikroorganismen. II. Bildung von Schwefelverbindungen aus Methionin durch Saccharomyces cerevisiae. Z. Lebensmittelunters.-Forsch.162 (1976) 279–284.
Schreier, P., Drawert, F., Junker, A., and Reiner, L., Anwendung der multiplen Diskriminanzanalyse zur Differenzierung von Rebsorten anhand der quantitativen Verteilung flüchtiger Weininhaltsstoffe. Mitt. Klosterneuburg26 (1976) 225–234.
Schreier, P., Drawert, F., Kerenyi, Z., and Junker, A., Gaschromatographisch-massenspektrometrische Untersuchung flüchtiger Inhaltsstoffe des Weines. VI. Aromastoffe in Tokajer Trockenbeerenauslese (Aszu) Weinen, a) Neutralstoffe, Z. Lebensmittelunters.-Forsch.161 (1976) 249–258.
Schreier, P., Drawert, F., and Winkler, A., Composition of neutral volatile constituents in grape brandies. J. Agric. Food Chem.27 (1979) 365–372.
Shimizu, J., Nokara, M., and Watanabe, M., Transformation of terpenoids in grape must by Botrytis cinerea. Agric. biol. Chem.46 (1982) 1339–1344.
Shimizu, J., and Watanabe, M., Neutral volatile components in wines of Koshu and Zenkoji grapes. Agric. biol. Chem.45 (1981) 2797–2803.
Shinohara, T., and Watanabe, M., Effects of fermentation conditions and temperature on volatile ester contents in wine. Agric. biol. Chem.45 (1981) 2645–2651.
Simpson, R. F., Aroma and compositional changes in wine with oxidation, storage and aging. Vitis17 (1978) 274–287.
Simpson, R. F., 1, 1, 6-Trimethyl-1,2-dihydronaphthalene: an important contributor to the bottle aged bouquet of wine, Chemy Ind. (1978) 37.
Simpson, R. F., Aroma composition of bottle aged white wine. Vitis18 (1979) 148–154.
Simpson, R. F., Volatile aroma components of Australian port wines. J. Sci. Food Agric.31 (1980) 214–222.
Simpson, R. F., and Miller, G. C., Aroma composition of aged Riesling wine. Vitis22 (1983) 51–63.
Simpson, R. F., Strauss, C. R., and Williams, P. J., Vitispirane: a C13 spiro-ether in the aroma volatiles of grape juice, wines and distilled grape-spirits. Chemy Ind. (1977) 663–664.
Singleton, V. L., and Noble, A. C., Wine flavor and phenolic substances. Am. chem. Soc. Symp.26 (1976) 47–70.
Shingsby, R.W., Kepner, R. E., Muller, C. J., and Webb, A. D., Arome volatile components of Vitis vinifera variety Cabernet Sauvignon. Am. J. Enol. Vitic.31 (1980) 360–363.
Souffleros, A., Thesis, Université de Bordeaux II, Bordeaux.
Steinke, R. D., and Paulson, M. C., The production of steam-volatile phenols during the cooking and alcoholic fermentation of grain. J. Agric. Food Chem.12 (1964) 381–387.
Stern, D. J., Lee, A., Mc Fadden, W. H., and Stevens, K. L., Volatiles from grapes. Identification of volatiles from concord essence. J. Agric. Food Chem.15 (1967) 1100–1103.
Stevens, K. L., Bomben, J. L., Lee, A., and Mc Fadden, W. H., Volatiles from grapes. Muscat of Alexandria. Food Res.22 (1957) 384–395.
Stevens, K. L., Bomben, J. L., and Mc Fadden, W. H., volatiles from grapes. Vitis vinifera (Linn.) cultivar Grenache. J. Agric. Food Chem.15 (1967) 378–380.
Stevens, K. L., Flath, A., Lee, A., and Stern, D. J., Volatiles from grapes. Comparison of Grenache juice and Grenache rosé wine. J. Agric. Food Chem.17 (1969) 1102–1106.
Stevens, K. L., Lee, A., Mc Fadden, W. H., and Teranishi, R., Volatiles from grapes. I. Volatiles from concord essence. J. Food Sci.30 (1965) 1006–1007.
Strauss, C. R., and Heresztyn, T., 2-Acetyltetrahydropyridines—a cause of the ‘mousy’ taint in wine. Chemy Ind. (1984) 109–110.
Tanner, H., and Zanier, C., Zur analytischen Differenzierung von Muffton und Korkgeschmack. Weinwirtschaft118 (1982) 15–16.
Tanner, H., Zanier, C., and Buser, H. R., 2,4,6-Trichloranisol: eine dominierende Komponente des Korkgeschmackes. Schweiz. Z. Obst-Weinb.117 (1981) 97–103 and 752–757.
Tatum, J., Nagy, S., and Berry, R., Degradation products formed in canned single-strength orange juice during storage. J. Food Sci.40 (1975) 707–709.
Terrier, A., Thèse Docteur-ingénieur, Université de Bordeaux II, Bordeaux 1972.
Terrier, A., Boidron, J. N., and Ribéreau-Gayon, P., Teneurs en composés terpéniques des raisins de V. vinifera. C.r. Acad. Sci. Ser. D.275 (1972) 941–944.
Tucknott, O. G., The mousy taint in fermented beverages. Thesis, Univ. of Bristol, Bristol 1977.
Van Straaten, S., Volatile compounds in food, supplement 5, Central Institute for Nutrition and Food Research, TNO (1980).
Versini, G., Inama, S., and Sartori, G., A capillary column gaschromatographic research into the terpene constituents of ‘Riesling Renano’ (Rhine Riesling) wine from Trentino Alto Adige: their distribution within berries, their passage into must and their presence in the wine according to different wine-making procedures, organoleptic considerations. Vini ital.23 (1981) 189–211.
Webb, A. D., and Berg, H. W., Terms used for tasting. Wines Vines36 (1975) 25–28.
Webb, A. D., and Noble, A. C., Aroma of sherry wine. Biotechnol. Bioengng18 (1976) 939–952.
Webb, A. D., and Muller, C. J., Volatile aroma compounds of wines and other fermented beverages, in: Advances in Applied Microbiology, p. 75–146. Ed. D. Perlman. Academic Press, New York/London 1972.
Welch, R. C., Johnston, J. C., and Hunter, G. L. K., Volatile constituents of the Muscadine grape (V. rotundifolia). J. Agric. Food Chem.30 (1982) 681–684.
Wildenradt, H. L., and Singleton, V. L., The production of aldehydes as a result of oxydation of polyphenolic compounds and its relation to wine aging. Am. J. Enol. Vitic.25 (1974) 119–126.
Williams, P. J., Strauss, C. R., and Wilson, B., Hydroxylized linalool derivatives as precursors of volatile monoterpenes of muscat grapes. J. Agric. Food Chem.28 (1980) 766–771.
Williams, P. J., Strauss, C. R., Wilson, B., and Massy-Westropp, R. A., Novel monoterpene disaccharide glycosides of Vitis vinifera grapes and wines. Phytochemistry21 (1982) 2013–2020.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Rapp, A., Mandery, H. Wine aroma. Experientia 42, 873–884 (1986). https://doi.org/10.1007/BF01941764
Published:
Issue Date:
DOI: https://doi.org/10.1007/BF01941764