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

Abstract

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.

Keywords

• 2-methoxy-3-isobutylpyrazine
• GC-MS
• varieties
• maturity
• maceration