EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE

GOLDNER, M. C.; ZAMORA, M. C.; DI LEO LIRA, P.; GIANNINOTO, H.; BANDONI, A.

JOURNAL OF SENSORY STUDIES

Blackwell

Lugar: Oxford; Año: 2009 vol. 24 p. 243 - 257

0887-8250

Sensory profile of 23 monovarietal Malbec wines were evaluated and related to headspace composition of aroma at two alcohol levels (10.0-12.0 to 14.5-17.2 %, v/v). Twelve attributes were selected by quantitative descriptive analysis. At P< 0.01 two attributes showed lower aromatic intensity when alcohol level increased, and at P <0.05 three attributes showed lower intensity; only one attribute showed higher intensity (P <0.05). Seventeen aroma compounds were identified using solid-phase micro-extraction gas chromatography (GC). Only one identified aroma compound showed lower contribution when alcohol level increased (P <0.01); another aroma was added at P <0.05. Only one aroma showed higher contribution (P <0.05). Ethanol influenced the relative contribution of aroma compounds in different way: some declined while and others increased. The sensorial aroma perception was also changed; when ethanol was at 14.5 to 17.2%, the odor was described just as herbaceous instead of fruitiness as was perceived at low ethanol levels.