Researchers identify the dried and cooked fruit aroma in Merlot and Cabernet Sauvignon

Karien O'Kennedy - 30 Jan 2018

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More and more young Bordeaux wines, especially Merlot, are being described as having dried fruit nuances in their aroma and flavour. These aromas occur due to longer hang-time on the vine and partial dehydration as a result of the effect of warmer climates on the physiology of vines.

French researchers compared Merlot and Cabernet Sauvignon musts and wines with and without dried fruit aromas via GC-O-MS. Various odorous zones were obtained and one in particular was found in wines described having prune and fig flavours. The wine volatile fractions were also analysed via GC-O-MS with a corresponding reference compound, hence the dried fig character was identified as C10-massoia lactone.

C10-massoia lactone is more prominent in juice and 68 µg/l has been reported. It is reduced to δ-decalactone during fermentation and much lower concentrations of C10-massoia lactone remain in final wines. Its detection threshold is 10 µg/l in must and 11 µg/l in wine. Read more

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