Angelica de Castro Iobbi,* Chase Jutzi, and Elizabeth Tomasino
*Oregon State University, 100 Wiegan Hall, Corvallis, OR 97333 (angelica.iobbi@oregonstate.edu)

Wine aroma is complex and many different compounds can be responsible for various aromas. White wine aroma is created by compounds with direct impact, such as volatile thiols, and compounds that interact with other wine components. In this study we investigated the aroma chemical component interactions influencing fruitiness perception of white wines. A neutral Oregon Pinot gris wine was produced and aroma was removed by adding 1g/L LichrolutEN. A combination of compounds was added to the wine, forming the aroma base. These aroma base compounds are present in all wines. Treatments investigated a range of different chemical compounds such as esters, terpenes, alcohols, and thiols. Treatment aroma compounds were added to the base wine at different concentrations and combinations. Over several sensory sessions, trained panelists evaluated the different fruity aromas of the treatment wines. Panelist performance was determined using REML, and canonical variate analysis was used to relate wine chemical composition to sensory perception. Results show a relationship between terpenes and stone fruit aromas, and volatile thiols and tropical fruit aromas. Other aroma compounds in combination with terpenes were found to alter the type of fruity aroma. The results of this work will help when developing wine styles and understanding of white wine quality.

Funding Support: American Vineyard Foundation