Vegetative Aroma: Sensory Definition, Chemical Interpretation (and ultimately) Causal Explanation

During the past funding year we obtained wines and (where possible) associated viticultural information from industry cooperators. A graduate student, Leslie Preston, completed initial descriptive analysis and sorting studies using trained panelists and “expert’ winemakers (Objectives 1 and 2). Development of instrumental methods for measuring 2-methoxy-3-isobutylpyrazine (MIBP) and sulfur compounds was initiated and measurements are currently underway (Objective 3). Using statistical correlations, the sensory work will be related to the analytical composition in order to guide future sensory and analytical studies in the coming year. These completed analyses will then act as a screening tool, identifying potentially important viticultural parameters meriting further systematic study.