Effects of harvest time on the aroma of white wines made from cold-hardy brianna and frontenac gris grapes using headspace solid-phase microextraction and gas chromatography-mass spectrometry-olfactometry

Somchai Rice, Madina Tursumbayeva, Matthew Clark, David Greenlee, Murlidhar Dharmadhikari, Anne Fennell, Jacek A. Koziel

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

The Midwest wine industry has shown a marked increase in growers, hectares planted, wineries, and wine production. This growth coincides with the release of cold-hardy cultivars such as Brianna and Frontenac gris, in 2001 and 2003, respectively. These white grape varieties account for one-third of the total area grown in the state of Iowa. It is generally accepted that the wine aroma profile plays a crucial role in developing a local, sustainable brand. However, the identity of Brianna/Frontenac Gris-based wine aromas and their link to the grape berry chemistry at harvest is unknown. This study aims to preliminarily characterize key odor-active compounds that can influence the aroma profile in wines made from Brianna and Frontenac gris grapes harvested at different stages of ripening. Brianna and Frontenac gris grapes were harvested approximately 7 days apart, starting at 15.4 Brix (3.09 pH) and 19.5 Brix (3.00 pH), respectively. Small batch fermentations were made for each time point with all juices adjusted to the same Brix prior to fermentation. Odor-active compounds were extracted from wine headspace using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) and simultaneous olfactometry (O). Over 30 odor-active compounds were detected. Aromas in Brianna wines developed from “cotton candy” and “floral”, to “banana” and “butterscotch”, then finally to “honey”, “caramel” and an unknown neutral aroma. Frontenac gris wines changed from an unknown neutral aroma to “fruity” and “rose”. Results from the lay audiences' flavor and aroma descriptors also indicate a shift with harvest date and associated Brix. To date, this is the first report of wine aromas from Brianna and Frontenac gris by GC-MS-O. Findings from this research support the hypothesis that aroma profiles of Brianna and Frontenac gris wines can be influenced by harvesting the grapes at different stages of ripening.

Original languageEnglish (US)
Article number29
JournalFoods
Volume8
Issue number1
DOIs
StatePublished - 2019

Bibliographical note

Funding Information:
Funding: This research was funded by the United States Department of Agriculture’s Special Crops Research Initiative Program of the National Institute for Food and Agriculture, grant number 2011-51181-30850, titled “Northern grapes: integrating viticulture, winemaking, and marketing of new cold-hardy cultivars supporting new and growing rural wineries”. In addition, this project was partially supported by the Iowa Agriculture and Home Economics Experiment Station, Ames, Iowa. Project No. IOW05400 (Animal Production Systems: Synthesis of Methods to Determine Triple Bottom Line Sustainability from Findings of Reductionist Research) is sponsored by Hatch Act and State of Iowa funds.

Keywords

  • Brianna
  • Cold-hardy grapes
  • Frontenac gris
  • Olfactometry
  • SPME-GC-MS
  • Wine aroma

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