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Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product

AuthorsHerrero, Paula; Sáenz-Navajas, María-Pilar; Culleré, Laura; Ferreira, Vicente; Chatin, Amelie; Chaperon, Vicent; Litoux-Desrues, François; Escudero, Ana
KeywordsChemical characterization
Pinot Noir wine
Sensory characterization
Issue Date15-Sep-2016
CitationFood Chemistry 207: 239-250 (2016)
AbstractFive different methodologies were applied for the quantitative analysis of 86 volatile molecules in 32 Chardonnay and 30 Pinot Noir Champagne white base wines. Sensory characterization was carried out by descriptive analysis. Pinot Noir wines had more constitutive compounds while Chardonnay wines had more discriminant compounds. Only four compounds predominated in Chardonnay wines: 4-vinylphenol, guaiacol, sotolon and 4-methyl-4-mercapto-2-pentanone. Correlation studies and PLSR models were calculated with sensory and chemical variables. For Pinot Noir wines, they were not as revealing as for Chardonnay base wines. Sulfur-related compounds were suggested to be involved in tropical fruit, dried fruit and citric sensory notes. This family of compounds seemed to be responsible for discriminant sensory terms in Champagne base wines. Fermentative compounds (aromatic buffer) were found at significantly higher levels in Pinot Noir wines, which would explain the fact that these wines were more difficult to describe in comparison with Chardonnay base wines.
Publisher version (URL)http://doi.org/10.1016/j.foodchem.2016.03.068
Identifiersissn: 0308-8146
Appears in Collections:(ICVV) Artículos
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