Naslov
Molecules behind wine tasting

Autori
Maslov Bandić, Luna

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Solutions in Chemistry-Book of abstracts / Kassal, Petar ; Meštrović, Ernest ; Namjesnik, Danijel ; Ribić, Rosana ; Tomišić, Vladislav ; Usenik, Andrea - Zagreb : Hrvatsko kemijsko društvo, 2022, 39-39

ISBN
978-953-8334-05-4

Skup
International Conference Solutions in Chemistry 2022

Mjesto i datum
Sveti Martin na Muri, Hrvatska, 08.11.2022. - 11.11.2002

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
wine, methoxypyrazines, varietal thiols, rotundone

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Poljoprivreda (agronomija)

POVEZANOST RADA