Original research articles

Effects of selected viticultural and enological factors on levels of 2-methoxy–3-isobutylpyrazine in wines

Yorgos Kotseridis, A. Anocibar Beloqui, Claude L. Bayonove, Raymond L. Baumes, Alain Bertrand
Received : 30 April 1998; Accepted : 12 February 1999; Published : 31 March 1999
DOI: https://doi.org/10.20870/oeno-one.1999.33.1.1040

Abstract

This paper examines the influence of viticultural and winemaking parameters in the 2-methoxy-3-isobutylpyrazine level in wines. Variety, state of maturity of grapes and maceration duration controlled decisively the amount of this compound.

Authors

Yorgos Kotseridis

ykotseridis@aua.gr

Affiliation : Department of Food Science & Human Nutrition, Enology Laboratory, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece

A. Anocibar Beloqui

Affiliation : Laboratoire de Chimie Analytique, Faculté d'OEnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence (France)

Claude L. Bayonove

Affiliation : Laboratoire des Arômes et Substances Naturelles, INRA-IPV, 2 place Viala, 34060 Montpellier cedex 01 (France)

Raymond L. Baumes

Affiliation : INRA, UMR SPO, 2 place Viala, 34060 Montpellier cedex 1, France

Alain Bertrand

Affiliation : Laboratoire de Chimie Analytique, Faculté d'OEnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence (France)

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