Odor Analysis of Pinot Noir Wines from Grapes of Different Maturities by a Gas Chromatography-Olfactometry Technique (Osme)

Autor:	Rita Miranda-López, Leonard M. Libbey, Barney Watson, Mina R. McDaniel
Rok vydání:	1992
Předmět:	Wine Vintage Odor musculoskeletal neural and ocular physiology Olfactometry fungi digestive oral and skin physiology food and beverages Environmental science Gas chromatography Food science psychological phenomena and processes Food Science
Zdroj:	Journal of Food Science. 57:985-993
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1992.tb14339.x
Popis:	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.
Databáze:	OpenAIRE
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