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Am. J. Enol. Vitic. 42:3:167-174 (1991)
Copyright © 1991 by the American Society for Enology and Viticulture.
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The Contribution of Hydrolyzed Flavor Precursors to Quality Differences in Shiraz Juice and Wines: An Investigation by Sensory Descriptive Analysis

N. A. Abbott 1, B. G. Coombe 1, and P. J. Williams 2

1 Department of Plant Physiology, Waite Agricultural Research Institute, The University of Adelaide, Glen Osmond, South Australia, 5064
2 The Australian Wine Research Institute, Glen Osmond, South Australia, 5064.

Volatile components liberated by hydrolysis of C-18 reversed phase isolates from Vitis vinifera cv. Shiraz juice were evaluated by sensory descriptive analysis. The isolates were hydrolyzed at pH 3.2 or by treatment with a non-selective glycosidase enzyme. Shiraz juices assigned as high and low 'quality', each sourced from two regions and sampled in 1988 and 1989, were studied. Wines made from the 1989 juices were also subjected to descriptive analysis. The results showed that for one pair of wines and all but one pair of hydrolysates, the quality differences could be distinguished and quantified. The glycosidic hydrolysates prepared by both methods were found to contribute non-berry attributes to wine such as 'stalky', 'earthy', and 'cigar/tobacco'. Wines considered to be of high quality were rated higher in these non-berry attributes than their low quality counterparts, and it may be deduced that glycosidic hydrolysates contain aroma compounds that are important to high quality Shiraz wine.

Key words: Shiraz, sensory analysis, quality, enzyme hydrolysis, acid hydrolysis, flavor precursor

Submitted on July 19, 1990




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Copyright © 1991 by the American Society for Enology and Viticulture.