Isabelle CUTZACH*1, P. CHATONNET**, R. HENRY***,
Monique PONS**** et D. DUBOURDIEU****
*chargée de recherches par le Groupement Interproducteurs Collioure-Banyuls,
GICB (Banyuls/Mer, France) avec la collaboration du Comité Interprofessionnel des Vins Doux Naturels, CIVDN (Tresserre, France) à la Faculté d’Œnologie de Bordeaux ;
**chargé de recherches par la tonnellerie SEGUIN-MOREAU S.A. (Cognac, France)
à la Faculté d’Œnologie de Bordeaux ;
***INSA-Lyon, Laboratoire de chimie organique, 69621 Villeurbanne cedex (France) ;
****Faculté d’Œnologie, Université Victor Segalen Bordeaux 2,
351, cours de la Libération, 33405 Talence cedex (France).
Abstract : This study is dedicated to quantification, by gas chromatography combined with mass spectrometry, of some volatile compounds founded during ageing of sweet natural wines. Besides determination of the thresholds olfactory perception enable us knowing better the more active compound in sweet natural wines aroma.
The results enable to know better volatile compounds which are able to produce ageing aromas characteristic of sweet natural wines. These products are always rich in sugar and grown up in a more or less oxidising environment. Logically, many of the compounds identified in this work (derived furanic compounds and many others) are linked with chemical like Maillard reactions between sugars and amino-acids. Others compounds as a sotolon need oxidising phenomena to increase in the environment.
Comparatively, oldest Port wines have been analysed. The compounds measured in these Port wines also exist in French sweet natural wines of type Banyuls and Rivesaltes, keeped under oxidising environment. But the differences of concentrations in some compounds discriminate them from the Port wines.
Keywords : aroma, sweet natural wines, perception thresholds