engleski

Molecules behind wine tasting

Wine has played and continues to play a role in a variety of religious, cultural, and social activities. Despite its almost seven millennia as a part of the human experience, our comprehension of this beverage and all of its facts remains woefully lacking, especially in light of modern science's capabilities. Wine is a fascinating chemical mixture. Each bottle contains thousands, if not tens of thousands, of different molecules ranging from acids and sugars to phenolic compounds and vanishingly low concentration aroma compounds. Although wine is sometimes offered with an impression of ancient heritage, industry uses modern techniques and analysis. There is an increasing number of examples where flavor molecules have been found and winemakers have used this information to improve their product. The most common methoxypyrazine found in wine, 2-isobutyl-3- methoxypyrazine (IBMP), provides a distinctive green bell pepper scent to particular wine grape varietals (i.e. Sauvignon blanc, Cabernet Sauvignon, etc.) with a sensory threshold ranging from 8 to 15 ng L-1 depending on the wine matrix1 . Methoxypyrazines are of special importance in the wine business ; while some varieties of wine are recognized for high methoxypyrazine levels (e.g., New Zealand style Sauvignon blanc), consumers may reject wines even when methoxypyrazine concentrations are in the low ng L-1 range. One of the most challenging aspects of methoxypyrazine analysis in wine is achieving the required analytical sensitivity.

wine, methoxypyrazines, varietal thiols, rotundone

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