- Winter 1997 "Update" Newsletter Article -
Research team explores new way to 'taste' wine
From CATI Publication #970101
Copyright © 1997. All rights reserved.
People who drink wine often notice flavors or aromas that make a particular type or vintage enjoyable. These characteristics are described as "smoke," "toast," "clove/spice," and vanilla," to name a few. And while these flavors are experienced through human sensory processes, it is nevertheless the chemical compounds in the wines that are the source.
Based on that knowledge, a team of researchers at the Viticulture and Enology Research Center (VERC) have explored the use of gas chromatography to predict the sensory attributes of wine. Chromatography is a process by which the compounds in a wine or product sample are separated out and identified by chemical process.
By identifying individual or groups of compounds associated with a particular flavor or aroma, winemakers could perhaps save time and expense in preparing and marketing their products.
Chemistry professor Barry Gump, who oversaw the research project, recently completed a report outlining the work, which focused on wine aged in oak barrels. Results showed that the process could detect the critical compounds, and in different amounts depending on the manufacturing process used for the barrel.
Details of the work are contained in a Research Note entitled "Monitoring Selected Variables in Oak-aged Wines by Gas Chromatography - A Progress Report." Copies are available and may be viewed or requested from the Research Publications page.
For more information on work at VERC, call (559) 278-2089 or visit the VERC World Wide Web site at http://cati.csufresno.edu/verc/.{ page top }