Yeast strain affects 3-isopropyl-2-methoxypyrazine concentration and sensory profile in Cabernet Sauvignon wine
نویسندگان
چکیده
• Pyrazines are compounds naturally found in varieties like Sauvignon blanc and Cabernet Sauvignon, as well as in most unripe grapes. There are many types of pyrazines, the best known being isobutylmethoxypyrazine (IBMP), responsible for the bell pepper aroma. Another methoxypyrazine, isopropylmethoxypyrazine (IPMP) has recently been identified as the causal agent of “ladybug taint” (LBT), first investigated in Canadian wines.
منابع مشابه
Defining vegetal aromas in Cabernet Sauvignon using sensory and chemical evaluations
• The bell-pepper aroma typical of Cabernet Sauvignon and Sauvignon blanc has been correlated with the corresponding concentration of isobutyl-methoxypyrazine (IBMP). However, the term “vegetal” can include aromas other than bell-pepper. For example, many sulfur-containing compounds can elicit vegetal notes (e.g. asparagus, cooked corn, boxwood, rubber), and so can the norisoprenoid class of co...
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