Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies.

@article{Mayr2014CharacterizationOT,
  title={Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies.},
  author={Christine M. Mayr and Jason P Geue and Helen E Holt and Wes P Pearson and David W Jeffery and Idachaba Francis},
  journal={Journal of agricultural and food chemistry},
  year={2014},
  volume={62 20},
  pages={4528-36}
}
The key aroma compounds of premium Australian Shiraz wines from the warm Barossa Valley and cooler Margaret River regions were characterized. GC-Olfactometry was conducted to determine the most important volatile compounds, which were then quantitated. The wine from the Barossa Valley had higher concentrations of ethyl propanoate, dimethyl sulfide (DMS), and oak-derived compounds, whereas the Margaret River wine contained above threshold concentrations of the 'cheesy' compounds 2- and 3… CONTINUE READING
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