2009_Book_FoodChemistry

922 20 Alcoholic Beverages
Table 20.16. Odorants in Gewürztraminer and Scheurebe
Aroma substance Concentration (mg/l)
Gewürztraminer
a
Scheurebe b
Acetaldehyde 1.86 1.97
3-Methylbutylacetate 2.9 1.45
Ethylhexanoate 0.49 0.28
(2S,4R)-Rosenoxide 0.015
(2R,4S)-Rosenoxide 0.006
0.003
Ethyloctanoate 0.63 0.27
(E)-β-Damascenone 0.00083 0.00098
Geraniol 0.221 0.038
3-Hydroxy-4,5-dimethyl-
2(5H)-furanone (HD2F) 0.0054 0.0033
(3S,3aS,7aR)-Tetrahydro-
3,6-dimethyl-2(3)-
benzofuranone
(wine lactone) 0.0001 0.0001
Ethanol 90,000 90,000
Ethylisobutanoate 0.150 0.480
Ethylbutanoate 0.210 0.184
Linalool 0.175 0.307
Ethylacetate 63.5 22.5
1,1-Diethoxyethane 0.375 n.a.
Diacetyl 0.150 0.180
Ethyl-2-methylbutanoate 0.0044 0.0045
Ethyl-3-methylbutanoate 0.0036 0.0027
2-Methylpropanol 52 108
3-Methylbutanol 128 109
Dimethyltrisulfide 0.00025 0.00009
4-Mercapto-4-methylpentan-2-one
<0.00001 0.0004
(3-Methylthio)-1-propanol
(Methionol) 1.415 1.040
Hexanoic acid 3.23 2.47
2-Phenylethanol 18 21.6
trans-Ethylcinnamate 0.002 0.023
Eugenol 0.0054 0.0005
(Z)-6-Dodecenoic
acid-γ-lactone 0.00027 0.00014
Vanillin 0.045 n.a.
Sulfur dioxide 7.3 30
a Gewürztraminer, dry, year 1992.
b Scheurebe, Cabinet semi-dry, year 1993.
n.a., not analyzed.
Table 20.17. Taste substances in Gewürztraminer and
Scheurebe
Compound/Ion
Concentration (mg/l)
Gewürztraminer
a
Scheurebe b
Group I: sour, astringent
Acetic acid 280 255
Tartaric acid 1575 1260
Citric acid 875 594
Malic acid 377 4790
Lactic acid 1680 980
Succinic acid 590 480
Oxalic acid 100 <50
γ-Aminobutyric acid 21 23
Group II: sweet
D-Glucose 870 13,040
D-Fructose 575 13,500
Proline 760 320
Group III: salty
Chloride 20 135
Phosphate 270 245
Sulfite 35 120
Potassium 1240 1100
Calcium 32 231
Magnesium 55 81
Glutamic acid 54 18
Group IV: bitter
Lysine 27 16
a,b cf. Table 20.16
Table 20.18. Cultivar-specific aroma substances of
wine
Compound
Cultivar
Ethyl cinnamate
β-Ionone
Linalool
Geraniol
Nerol
β-Damascenone
cis-Rose oxide
2-sec-Butyl-3-methoxypyrazine
2-Isobutyl-3-methoxypyrazine
4-Mercapto-4-methylpentan-2-one
Muscatel wines
Riesling,
Chardonnay
Gewürztraminer
Sauvignon
Scheurebe
fermentation (secondary aroma). A large part of
the grapes used is neutral in aroma (e. g., white
Burgundy, Silvaner, Chardonnay). However,
there are also aroma-rich grapes, e. g., Muscatel,
Gewürztraminer, Morio-Muskat and Sauvignon.