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Wine flavour

  • Chapter
Understanding Natural Flavors

Abstract

The distinctive flavours of wines are affected by an enormous number of variables. However the grape variety and factors affecting wine development and berry composition exert major influences on distinctive flavours, whereas fermentation has very little overall effect. Although very little is known about specific compounds responsible for characteristic varietal flavours, in two cases compounds have been identified in grapes that are ‘impact’ compounds. In Muscat of Alexandria and other ‘aromatic’ varieties, terpenes contribute to the distinctive floral aromas; however, over 90% of the terpene content may occur as nonvolatile terpene glycosides, which can serve as flavour precursors. The amount of the bell-pepper pyrazine, 2-methoxy-3-isobutylpyrazine, has recently been correlated with the intensity of ‘vegetative’ Sauvignon blanc and Cabernet Sauvignon wines. In both of these instances, the ‘impact’ compounds have been shown to respond to climatic and/or geographical influences. The effects of specific geographical, viticultural and enological variables on wine flavour has been examined in Cabernet Sauvignon wines using partial least squares regression.

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Editors and Affiliations

  1. Department of Bioscience and Biotechnology, University of Strathclyde Glasgow, USA

    J. R. Piggott  & A. Paterson  & 

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© 1994 Springer Science+Business Media Dordrecht

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Noble, A.C. (1994). Wine flavour. In: Piggott, J.R., Paterson, A. (eds) Understanding Natural Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2143-3_15

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  • DOI: https://doi.org/10.1007/978-1-4615-2143-3_15

  • Publisher Name: Springer, Boston, MA

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