| Title: | Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product |
| Author(s): | Herrero P; Saenz-Navajas P; Cullere L; Ferreira V; Chatin A; Chaperon V; Litoux-Desrues F; Escudero A; |
| Address: | "Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragon (iA2), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain. Champagne Moet & Chandon, 20 Avenue de Champagne, 51200 Epernay, France. Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragon (iA2), Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain. Electronic address: escudero@unizar.es" |
| DOI: | 10.1016/j.foodchem.2016.03.068 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Five different methodologies were applied for the quantitative analysis of 86 volatile molecules in 32 Chardonnay and 30 Pinot Noir Champagne white base wines. Sensory characterization was carried out by descriptive analysis. Pinot Noir wines had more constitutive compounds while Chardonnay wines had more discriminant compounds. Only four compounds predominated in Chardonnay wines: 4-vinylphenol, guaiacol, sotolon and 4-methyl-4-mercapto-2-pentanone. Correlation studies and PLSR models were calculated with sensory and chemical variables. For Pinot Noir wines, they were not as revealing as for Chardonnay base wines. Sulfur-related compounds were suggested to be involved in tropical fruit, dried fruit and citric sensory notes. This family of compounds seemed to be responsible for discriminant sensory terms in Champagne base wines. Fermentative compounds (aromatic buffer) were found at significantly higher levels in Pinot Noir wines, which would explain the fact that these wines were more difficult to describe in comparison with Chardonnay base wines" |
| Keywords: | Adult Female France Furans/analysis Guaiacol/analysis Humans Male Middle Aged Phenols/analysis Smell Sulfhydryl Compounds/analysis Sulfur Compounds/analysis Volatile Organic Compounds/*analysis Wine/*analysis Chardonnay Chemical characterization Pinot Noi; |
| Notes: | "MedlineHerrero, Paula Saenz-Navajas, Pilar Cullere, Laura Ferreira, Vicente Chatin, Amelie Chaperon, Vincent Litoux-Desrues, Francois Escudero, Ana eng Research Support, Non-U.S. Gov't England 2016/04/16 Food Chem. 2016 Sep 15; 207:239-50. doi: 10.1016/j.foodchem.2016.03.068. Epub 2016 Mar 21" |
