Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrixes. Descriptive analysis was performed on these treatments, perceived as different in triangle tests. Results show that β-ionone acts as a significant contributor to aromas in Pinot noir wine, as individuals could differentiate both the low and high concentration wines from the control. How β-ionone impacted wine aroma depends on the wine matrix, as different aroma descriptors were affected based on the model wine used, resulting in floral, red berry or dark berry aromas. The effect of β-damascenone on Pinot noir aroma was less clear, as perception seems to be heavily influenced by wine matrix composition. This study contributes to our understanding of the complex chemical causation of fruity aromas in Pinot noir wine.

Background and Aims Relationships between the chemical composition and the sensory perception of red wines are generally poorly understood. In New Zealand, the vineyard area of Pinot Noir has increased markedly and wines from this red cultivar now constitute a significant proportion of total production. The aim of this study was to identify aroma compounds of major sensory significance in New Zealand Pinot Noir wines. Methods and Results The concentration of 34 aroma chemicals in 32 New Zealand Pinot Noir wines was quantified using three separate solid‐phase microextraction‐GC‐MS methods. Relationships between these chemical data and sensory data obtained from the same wines were investigated with canonical correlation analysis. Subsequently, correlation results were validated with addition/omissions tests. Ethyl octanoate was found to increase red cherry aroma, the combination of ethyl octanoate and ethyl decanoate enhanced black cherry aroma, and 2‐phenyl ethanol increased violet aroma. Benzaldehyde altered Pinot Noir aroma but its effect on specific attributes was unclear. Conclusions The influence of benzaldehyde, ethyl octanoate and 2‐phenyl ethanol on the aroma of Pinot Noir wine was consistent with previous studies conducted on Merlot and Cabernet Sauvignon wines. This indicated that the contribution of these compounds is similar in a range of red wines. Ethyl decanoate appeared to act as an aroma enhancer compound when in combination with ethyl octanoate. Significance of the Study Improved knowledge of key aroma and flavour components and the factors that influence their concentration is required to allow producers to manipulate better sensory characteristics to meet the preferences of specific markets. This study provides new information on important aroma compounds in New Zealand Pinot Noir which can lead to future research on modulating factors.

Lactose within whey can be fermented and distilled to produce a potable distilled spirit. The aim of this study was to determine if acid and sweet whey types can be fermented and distilled using similar processes and to investigate differences in volatile aroma compounds for the 2 distillates. Fermentation and distillation of the 2 whey types progressed in a similar manner, using Kluyveromyces marxianus for the initial fermentation and a glass still fitted with a Vigreux column for the subsequent distillation. Ethanol content of the wash (fermented whey) varied considerably following each fermentation and ranged from 1.2 and 2.0% (wt/wt) with no clear trend between acid and sweet whey samples. Volatile aroma compounds were extracted using headspace solid-phase microextraction and identified via gas chromatography-mass spectrometry. Acid and sweet whey distillates contained unique volatile aromatic compounds, and significant differences in compound peak areas were observed. These differences may have an effect upon the organoleptic qualities of spirits produced from whey; therefore, whey source may be an important factor when fermenting and distilling whey.

Pinot noir is the most widely planted red grape variety in New Zealand and is considered a premium product based on the price per volume. To date no studies have attempted to characterize the different styles of the four main Pinot noir producing regions: Central Otago, Marlborough, Martinborough, and Waipara. The intensities of aroma, flavor, and mouthfeel attributes of commercial regional wines from two vintages were investigated. Descriptive analysis was carried out by a panel consisting of experienced but untrained wine professionals. Canonical variate analysis showed that the four wine regions were differentiated according to aroma (barnyard, black cherry, herbal, raspberry, red cherry, oak, spice and violet), in-mouth flavor (fruit density/concentration and red fruit), and mouthfeel (balance, body, and finish length) attributes. Results show that Pinot noir wines from the four regions of New Zealand are stylistically different and that experienced but untrained wine professionals produce reliable results for this type of sensory analysis.