Effects of selected viticultural and enological factors on levels of 2-methoxy–3-isobutylpyrazine in wines

Yorgos Kotseridis; A. Anocibar Beloqui; Claude L. Bayonove; Raymond L. Baumes; Alain Bertrand

doi:10.20870/oeno-one.1999.33.1.1040

OENO One (Mar 1999)

Effects of selected viticultural and enological factors on levels of 2-methoxy–3-isobutylpyrazine in wines

Yorgos Kotseridis,
A. Anocibar Beloqui,
Claude L. Bayonove,
Raymond L. Baumes,
Alain Bertrand

Affiliations

Yorgos Kotseridis: Department of Food Science & Human Nutrition, Enology Laboratory, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
A. Anocibar Beloqui: Laboratoire de Chimie Analytique, Faculté d'OEnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence (France)
Claude L. Bayonove: Laboratoire des Arômes et Substances Naturelles, INRA-IPV, 2 place Viala, 34060 Montpellier cedex 01 (France)
Raymond L. Baumes: INRA, UMR SPO, 2 place Viala, 34060 Montpellier cedex 1, France
Alain Bertrand: Laboratoire de Chimie Analytique, Faculté d'OEnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence (France)

DOI: https://doi.org/10.20870/oeno-one.1999.33.1.1040
Journal volume & issue: Vol. 33, no. 1
pp. 19 – 23

Abstract

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This paper examines the influence of viticultural and winemaking parameters in the 2-methoxy-3-isobutylpyrazine level in wines. Variety, state of maturity of grapes and maceration duration controlled decisively the amount of this compound.

Published in OENO One

ISSN: 2494-1271 (Online)
Publisher: International Viticulture and Enology Society
Country of publisher: France
LCC subjects: Agriculture; Science: Botany
Website: http://www.oeno-one.eu

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