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Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis
Author(s) -
Ferreira Vicente,
Fernández Purificación,
Peña Cristina,
Escudero Ana,
Cacho Juan F
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740670316
Subject(s) - aroma , aroma of wine , wine , chemistry , food science , white wine , ethyl ester , organic chemistry
The role played by ethyl esters of fatty acids and by acetates of higher alcohols on the aroma of young wines from neutral grape varieties has been investigated. The statistical methods used have been stepwise linear regression and principal components analysis. Very significant conclusions have been reached. The role played by these compounds depends on the type of wine. In white wines their main role is in the perception of tree fruit and tropical fruit notes. It has been demonstrated that the former notes are linked to ethyl esters, while the latter are linked mainly to acetates of higher alcohols. In rose wines the intensity of tree fruit aroma was correlated with ester content, however no clear conclusion was reached about the role of various compounds on the perception of quality. Finally, in red wines these compounds do not determine the intensity of fruit aromas, and they only play a modulating role on aroma quality. This indicates that red grape varieties must have other aroma compounds which are responsible for the fruity characteristics of wines.