The research The remarkable effects of the non-volatile matrix of wine on the release of volatile compounds explores how different components in wine affect the release of aroma compounds.
Researchers studied six Spanish wines that were first stripped of their original aromas and then mixed with a standard solution of 15 different aroma compounds. The vapours, or headspace, above these wines were analysed to see which aromas were released and in what quantities.
The study found that the non-volatile parts of wine, like sugars, acids and minerals, significantly affect how aroma compounds are released. For example, the release of butanoic acid, hexanoic acid, dimethyl sulfide (DMS) and vanillin varied greatly between different wines. This means that even though the wines had the same amount of these aroma compounds, they smelled different because the non-volatile components influenced how much of each aroma was released into the air.
The release of DMS was found to be influenced by the copper content in the wine, while the release of fatty acids was partially explained by the wine’s pH level. However, many effects were complex and could not be easily explained by these factors alone.
As perhaps expected, the style and composition of the wine also impacted the release of aroma compounds. Young red wines released the highest amounts of many aroma compounds, whereas aged red wines released lower levels of some compounds.
These differences in how aroma compounds are released can have significant sensory impacts, meaning they can change how the wine smells and tastes. For example, a reduction in DMS can alter the perception of blackcurrant aromas and variations in the release of acids can affect cheesy or soapy notes in the wine.
The research shows that the complex mix of non-volatile components in wine plays a crucial role in how aromas are released. It makes me wonder how many winemakers already know this and add things to wine to control the release of aroma compounds, enabling adjustments to the wine’s sensory profile and overall quality.
