Y. KOTSERIDIS*,**,1, A. ANOCIBAR BELOQUI*, C.L BAYONOVE**, R.L BAUMES** and A. BERTRAND*
*Laboratoire de Chimie Analytique, Faculté d'Œnologie,
Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence (France)
**Laboratoire des Arômes et Substances Naturelles, INRA-IPV, 2 place Viala,
34060 Montpellier cedex 01 (France)
Abstract : This paper examines the influence of viticultural and winemaking parameters in the 2-methoxy-3-isobutylpyrazine level in wines. Variety, state of maturity of grapes and maceration duration controlled decisively the amount of this compound.
Key words : 2-methoxy-3-isobutylpyrazine, GC-MS, varieties, maturity, maceration