Quantitative Survey of 3-alkyl-2-methoxypyrazines and First Confirmation of 3-ethyl-2-methoxypyrazine in South African Sauvignon blanc Wines

  • P. Alberts Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa Department of Agriculture, Forestry and Fisheries, Private Bag X5015, Stellenbosch, 7599, South Africa
  • M. Kidd Statistics and Actuarial Science, Centre for Statistical Consultation, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch, South Africa
  • M.A. Stander Department of Biochemistry, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa
  • H.H. Nieuwoudt Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa
  • A.G.J. Tredoux Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa
  • A. de Villiers Department of Chemistry and Polymer Science, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa
DOI: https://doi.org/10.21548/34-1-1081

Abstract

3-Alkyl-2-methoxypyrazines are important aroma components in Sauvignon blanc wine, contributing to
the typical vegetative character associated with the cultivar. The analysis of methoxypyrazines is highly
challenging and, as a result, limited quantitative data are available for South African Sauvignon blanc
wines. In this study, liquid chromatography-tandem mass spectrometry was applied for the sensitive
quantification of the three principal methoxypyrazines in 881 South African Sauvignon blanc wines. The
total wine methoxypyrazine concentration exceeded the combined recognition threshold for the vegetative
aroma in more than 60% of the samples, demonstrating the involvement of these compounds in the typical
aroma of the cultivar. The analytical method was adapted to allow the accurate quantitation and spectral
confirmation of 3-ethyl-2-methoxypyrazine in Sauvignon blanc wines for the first time. Concentrations
ranged between 1.1 and 4.9 ng/L. Statistically significant relationships between wine methoxypyrazine
concentrations and parameters related to the maturity of the grapes and to the climate, as well as
geographical origin and vintage, were found.

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Published
2016-11-01
Issue
Vol. 34 No. 1 (2013)
Section
Articles

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