Development of Aroma Compounds in Pinot noir Grapes and their Relative Importance in Wine (Year 1) Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/3b591b00s

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  • Color stability and flavor are two of the most important aspects of red wine quality. The development of anthocyanins and tannins in Pinot noir grapes and their relative importance in wine has been under investigation by Dr. James Kennedy. Flavor development, however, is not well understood. Several gas chromatography/olfactometry techniques have been used to study important aroma compounds in wines. By using an Osme technique(1), Miranda-Lopez et al. (2) investigated the volatile compounds in Pinot noir wines of different vantages. They found that the aroma character varies significantly with vintage and with maturity within a given vintage. It has been noticed that late grapes produce more flavored wines (2), however, it is not clear that this flavor change is due to wine making practice, flavor or flavor precursor changes in the grapes, or enzyme activity changes. In addition, flavor analysis in the wine poses technical difficulties to obtain reliable quantitative data due to its complexity after fermentation. The objectives of this research project are to understand the most important flavor compounds formed during berry development in Pinot noir fruit to understand their effects on Pinot noir wine flavor and wine quality. The project starts with the identification of important flavor compounds responsible for Oregon Pinot noir wine, and determine which compounds are generated from grapes (first year). After the grape flavor compounds are identified, the effect of berry development on the selected flavor and flavor precursors composition will be investigated (second year). Lastly, the effect of berry development on the flavor and flavor precursor composition on experimental wines will be investigated (third year). The information generated from this study will supplement flavor and flavor precursor information for other grape components (anthocyanins, sugar and acids) and correlate grape composition with wine quality. The ultimate results are to investigate possible optimum fruit harvest time based on flavor, flavor precursors, tannins, sugars and acid development in grapes to consistently make high quality Pinot noir wines.
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  • Qian, M., & Fang, Y. (2003). Development of Aroma Compounds in Pinot noir Grapes and their Relative Importance in Wine (Year 1).
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  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-10T20:11:50Z No. of bitstreams: 1 Development of aroma compounds in Pinot noir Grapes and their Relative Importance in Wine (Year 1).pdf: 573462 bytes, checksum: 9bb84741efdb9234649648165f3f5867 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-10T20:12:09Z (GMT) No. of bitstreams: 1 Development of aroma compounds in Pinot noir Grapes and their Relative Importance in Wine (Year 1).pdf: 573462 bytes, checksum: 9bb84741efdb9234649648165f3f5867 (MD5)
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