EMAIL THIS PAGE TO A FRIEND

Journal of agricultural and food chemistry

Determination of volatile compounds in Grenache wines in relation with different terroirs in the Rhone Valley.


PMID 12381114

Abstract

This paper describes the study of 19 wines of the Grenache Noir cultivar obtained from representative soils of the Rhone Valley according to their geographical site, climatic conditions, hydrological regulation, and soil profile. Among the volatile compounds analyzed by GC/MS/FID, the concentrations of the varietal compounds (i.e., beta-damascenone, beta-ionone, and geraniol) and those of the compounds without direct influence on the wine aroma (i.e., hexenols and methanol) indicated the existence of two groups of wines. These concentrations were correlated with grape maturity due to the ecosystem and particularly the soil.

Related Materials

Product #

Image

Description

Molecular Formula

Add to Cart

W342017
Damascenone, natural, 1.1-1.3 wt. % (190 proof ethanol), FG
C13H18O