ODOR ANALYSIS OF PINOT-NOIR WINES FROM GRAPES OF DIFFERENT MATURITIES BY A GAS-CHROMATOGRAPHY OLFACTOMETRY TECHNIQUE (OSME)

被引：140

作者：

MIRANDALOPEZ, R ^{[1
]}

LIBBEY, LM ^{[1
]}

WATSON, BT ^{[1
]}

MCDANIEL, MR ^{[1
]}

机构：

[1] OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL,WIEGAND HALL,CORVALLIS,OR 97331

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 04期

关键词：

VINTAGE; AROMA ACTIVE; ALDEHYDES; ESTERS; PINOT-NOIR; WINE;

D O I：

10.1111/j.1365-2621.1992.tb14339.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pinot noir character varies significantly with vintage and with maturity within a given vintage. Our objective was to use a gas chromatography-olfactometry technique (Osme) to compare odor profiles of Pinot noir wines from grapes harvested at different maturities, during 1987 and 1988. Odor profiles of Pinot noir wines from those years were very different from each other with only 4 odor-active peaks common to both vintages. Wines made with grapes harvested at the end of the ripening period had more odor-active peaks than wines from earlier harvested fruit. The 1988 wines had more odor-active peaks than the 1987 wines.

引用

页码：985 / &

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