Original research articles

Pyrazine contents in four red grape varietes cultivated in warm climate

Raquel Romero, Juan Luis Chacón, Esteban García, Jesús Martínez
Received : 16 November 2005; Accepted : 14 November 2006; Published : 31 December 2006
DOI: https://doi.org/10.20870/oeno-one.2006.40.4.861

Abstract

We analysed 2-methoxy-3-ethylpyrazine and 2-methoxy-3-isobutylpyrazine content in 4 grape varieties cultivated in Castilla-La Mancha. A sensory analysis of the wines obtained from these grapes was also performed. The results revealed the presence of the two methoxypyrazines studied in all four varieties, in concentrations lower than those published for these varieties in regions with cooler climates. Significant differences were observed in 2-methoxy-3-isobutylpyrazine content between the different varieties: Cabernet-Sauvignon>Merlot>Syrah>Cencibel. The correlation between 2- methoxy-3-isobutylpyrazine content and the « green pepper » descriptor suggests a perception threshold at 3 ng/L in young wines.

Authors

Raquel Romero

Affiliation : Instituto de la Vid y del Vino de Castilla-La Mancha (IVICAM), Ctra. Toledo, Albacete s/n, 13700 Tomelloso, Espagne

Juan Luis Chacón

jlchacon@ivicam.com

Affiliation : Instituto de la Vid y del Vino de Castilla-La Mancha (IVICAM), Ctra. Toledo, Albacete s/n, 13700 Tomelloso, Espagne

Esteban García

Affiliation : Instituto de la Vid y del Vino de Castilla-La Mancha (IVICAM), Ctra. Toledo, Albacete s/n, 13700 Tomelloso, Espagne

Jesús Martínez

Affiliation : Instituto de la Vid y del Vino de Castilla-La Mancha (IVICAM), Ctra. Toledo, Albacete s/n, 13700 Tomelloso, Espagne

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