Research of flavor profiles of the red and white wines of Shabo terroir
DOI:
https://doi.org/10.15587/2312-8372.2016.62284Keywords:
red and white wines, Merlot, Cabernet Sauvignon, Chardonnay, Telti-Kuruk, wine flavor substancesAbstract
The article presents the results of comprehensive research in the SARCO laboratory (France), which allowed establishing the list and the concentration of flavor compounds responsible for the high-quality, secondary and tertiary flavor of wines. Ratings of the typical flavor of wine is a complex task because the high-quality features depend not on the specific chemical component, but from the general flavor-active compounds present in grapes and wine. Studies to determine the typical flavor of grape varieties of Shabo terroir previously carried out and there are no objective data in addition to sensory evaluation. In the world scientific research practice, methodical approaches were developed to sensory evaluation of flavor / bouquet and wine tasting, which allow numerically reflect its individual characteristics on the intensity of shades. However, the subjectivity of sensory method does not allow using it as the main one. A combination of sensory and analytical techniques is particularly important in addressing the influence of interactions with non-volatile flavor compounds and other volatile compounds. The aim of the studies was characteristic flavor profile of red (Merlot and Cabernet Sauvignon) and white wines (Chardonnay and Telti-Kuruk) produced in LLC «Industrial-trading company Shabo». Studies to determine the flavor profile of Shabo terroir wines were held for the first time. The studies found that red and white wines are present in sufficiently high concentrations of lactones: in Cabernet Sauvignon 1,6-2,0 times greater than in Merlot, in Telti-Kuruk 2,0-2,4 times greater than in Chardonnay. It was found that the varietal flavor of wines Merlot and Cabernet Sauvignon is a 3-isobutyl-2-methoxypyrazine. The primary flavors as actively influence the bouquet of white wines Chardonnay and Telti-Kuruk are β -damascenone, β-ionone and 3-mercapto-1-hexanol. 4-mercapto-4-methyl-2-pentanone, which is the «calling card» of wine Sauvignon Blanc, was found in small quantities only in the white wine Telti-Kuruk.
References
- Casalone, E., Colella, C. M., Daly, S., Gallori, E., Moriani, L., Polsinelli, M. (1992, December). Mechanism of resistance to sulphite in Saccharomyces cerevisiae. Current Genetics, Vol. 22, № 6, 435–440. doi:10.1007/bf00326407
- Attaway, J. A., Wolford, R. W., Dougherty, M. H., Edwards, G. J. (1967, July). Methods for the determination of oxygenated terpene, aldehyde, and ester concentrations in aqueous citrus essences. Journal of Agricultural and Food Chemistry, Vol. 15, № 4, 688–692. doi:10.1021/jf60152a038
- Meyers, T. E., Singleton, V. L. (1979). The Nonflavonoid Phenolic Fraction of Wine and Its Analysis. American Society for Enology and Viticulture, Vol. 30, № 2, 98–102.
- Montgomery, M. W. (1983, May). Cysteine as an Inhibitor of Browning in Pear Juice Concentrate. Journal of Food Science, Vol. 48, № 3, 951–952. doi:10.1111/j.1365-2621.1983.tb14937.x
- Moutounet, M., Sarni, F., Scalbert, A.; In: Glories, Y. (1993). Les tanins du bois de chene. Elevage des vins en futs de chene. Melun: CEPS, 19–26.
- Cimino, M. G. C. A., Marcelloni, F. (2012). Enabling Traceability in the Wine Supply Chain. Lecture Notes in Computer Science, Vol. 7200. Springer Science + Business Media, 397–412. doi:10.1007/978-3-642-31739-2_20
- Bevilacqua, M., Ciarapica, F. E., Giacchetta, G. (2009, July). Business process reengineering of a supply chain and a traceability system: A case study. Journal of Food Engineering, Vol. 93, № 1, 13–22. doi:10.1016/j.jfoodeng.2008.12.020
- Gandino, F., Montrucchio, B., Rebaudengo, M., Sanchez, E. R. (2009, July). On Improving Automation by Integrating RFID in the Traceability Management of the Agri-Food Sector. IEEE Transactions on Industrial Electronics, Vol. 56, № 7, 2357–2365. doi:10.1109/tie.2009.2019569
- Bechini, A., Cimino, M. G. C. A., Marcelloni, F., Tomasi, A. (2008, March). Patterns and technologies for enabling supply chain traceability through collaborative e-business. Information and Software Technology, Vol. 50, № 4, 342–359. doi:10.1016/j.infsof.2007.02.017
- Bertolini, M., Bevilacqua, M., Massini, R. (2006, February). FMECA approach to product traceability in the food industry. Food Control, Vol. 17, № 2, 137–145. doi:10.1016/j.foodcont.2004.09.013
- Laboratoire Sarco. Available: http://www.sarco.fr/. Last accessed: 21.02.2016.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2016 Элдар Жораевич Иукуридзе, Оксана Борисовна Ткаченко, Лариса Сергеевна Гураль, Татьяна Сергеевна Лозовская
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.
