| Title: | "Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition" |
| Author(s): | Pelonnier-Magimel E; Lytra G; Franc C; Farris L; Darriet P; Barbe JC; |
| Address: | "Unite Mixte de Recherche OEnologie 1366, Univ. Bordeaux - INRAE - Bordeaux INP - Bordeaux Sciences Agro, ISVV, F-33882 Villenave-d'Ornon, France" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Red wines produced without the addition of any SO(2) are currently the source of a new consumer trend. The first characterization approaches regarding these specific wines were devoted to sensory studies that highlighted differences according to the use of SO(2) during winemaking. The goal of this paper is to extend our knowledge of such aromatic specificities. Examining experimental wines produced with and without the addition of SO(2), aroma fractionation, gas chromatography coupled with olfactometry, and mass spectrometry were applied to identify compounds at the origin of the specificities of these wines. Thus, we identified methyl salicylate as being impacted by the use of SO(2) during the winemaking process. Studying a large number of commercial Bordeaux red wines, methyl salicylate was significantly quantified at a higher content in wines without added SO(2). A sensory approach revealed a significant impact of methyl salicylate on wines without the sulfite aroma, particularly concerning fruity aromas and wine freshness" |
| Keywords: | Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Salicylates Sulfites/analysis *Volatile Organic Compounds/chemistry *Wine/analysis Gc-o methyl salicylate red wine sensory analysis wine without sulfites; |
| Notes: | "MedlinePelonnier-Magimel, Edouard Lytra, Georgia Franc, Celine Farris, Laura Darriet, Philippe Barbe, Jean-Christophe eng 2022/09/22 J Agric Food Chem. 2022 Oct 5; 70(39):12587-12595. doi: 10.1021/acs.jafc.2c00751. Epub 2022 Sep 21" |
