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Impact of specific volatile thiols on varietal aroma of wines produced from Greek and some international grape varieties

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KapaklisAndreas_2015_11_02.pdf (4.82 MB)

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2014

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http://dx.doi.org/10.22029/jlupub-16683

Abstract

The volatile composition of young white wines from Greek, Swiss and German autochthonous varieties but also of the international variety Sauvignon blanc were studied using gas chromatography and other analytical techniques. The composition of the volatile constituents of the Greek varieties Malagousia, Asyrtiko and Roditis with special attention on varietal thiols was investigated. An analytical method was adapted and validated for their quantification. Wines of the Greek grape varieties, especially Malagousia, were proved to be rich in varietal thiols for the first time. Concentrations of up to 44.7 ng/L 4MSP (4-methyl-4-sulfanylpentan-2-one) and 1942 ng/L for 3SH (3-sulfanylhexan-1-ol) were measured, which are far above their odour threshold. Furthermore, the wines obtained from Malagousia showed high concentrations of monoterpenes (linalool, a-terpineol, hotrienol and geraniol) and C13 norisoprenoids (b-damascenone). In addition a scheme is proposed for the characterisation of wines from unknown grape varieties with focus on varietal thiols and other aromatic compounds. The characterisation scheme was developed using international and autochthonous varieties.

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