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Impact of climate-induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ-nonalactone and massoia lactone
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DOI：10.1002/jsfa.70876.png)
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Abstract
En 中文
Climate change-driven warming is increasing wine ethanol, promoting an atypical convergence between pH and titratable acidity (TA), and favouring the accumulation of specific wine volatiles: γ-nonalactone (γ-C9) and massoia lactone (MLac). This study evaluated how ethanol and acidity modulate release and sensory impact of γ-C9 and MLac in red wine. A deodourised commercial red wine was reconstituted into nine model matrices using a 3 × 3 factorial design (12%/14%/16% v/v ethanol; pH/TA ratios 0.40/0.55/0.80) and spiked with γ-C9 and MLac. Headspace release was quantified by solid-phase micro-extraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS), and trained assessors performed triangle tests and rate-all-that-apply (RATA) profiling (orthonasal, retronasal, taste/mouthfeel).
Keywords:
climate change
ethanol
matrix interactions
pH
total acidity
VOCs
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