922 20 Alcoholic Beverages
Table 20.16.Odorants in Gewürztraminer and Scheu-
rebe
Aroma substance Concentration (mg/l)
Gewürz- Scheurebeb
tramineraAcetaldehyde 1. 86 1. 97
3-Methylbutylacetate 2. 91. 45
Ethylhexanoate 0. 49 0. 28
(2S,4R)-Rosenoxide 0. (^0150). 003
(2R,4S)-Rosenoxide 0. 006
Ethyloctanoate 0. 63 0. 27
(E)-β-Damascenone 0 .00083 0. 00098
Geraniol 0. 221 0. 038
3-Hydroxy-4,5-dimethyl-
2(5H)-furanone (HD2F) 0. 0054 0. 0033
(3S,3aS,7aR)-Tetrahydro-
3,6-dimethyl-2(3)-
benzofuranone
(wine lactone) 0. 0001 0. 0001
Ethanol 90 , 000 90 , 000
Ethylisobutanoate 0. 150 0. 480
Ethylbutanoate 0. 210 0. 184
Linalool 0. 175 0. 307
Ethylacetate 63. 522. 5
1,1-Diethoxyethane 0. 375 n.a.
Diacetyl 0. 150 0. 180
Ethyl-2-methylbutanoate 0. 0044 0. 0045
Ethyl-3-methylbutanoate 0. 0036 0. 0027
2-Methylpropanol 52 108
3-Methylbutanol 128 109
Dimethyltrisulfide 0 .00025 0. 00009
4-Mercapto-4-methyl-
pentan-2-one < 0 .00001 0. 0004
(3-Methylthio)-1-propanol
(Methionol) 1. 415 1. 040
Hexanoic acid 3. 23 2. 47
2-Phenylethanol 18 21. 6
trans-Ethylcinnamate 0. 002 0. 023
Eugenol 0. 0054 0. 0005
(Z)-6-Dodecenoic
acid-γ-lactone 0 .00027 0. 00014
Vanillin 0. 045 n.a.
Sulfur dioxide 7. 330
aGewürztraminer, dry, year 1992.
bScheurebe, Cabinet semi-dry, year 1993.
n.a., not analyzed.
fermentation (secondary aroma). A large part of
the grapes used is neutral in aroma (e. g., white
Burgundy, Silvaner, Chardonnay). However,
Table 20.17.Taste substances in Gewürztraminer and
Scheurebe
Compound/Ion Concentration (mg/l)
Gewürz- Scheurebeb
traminera
Group I: sour, astringent
Acetic acid 280 255
Tartaric acid 1575 1260
Citric acid 875 594
Malic acid 377 4790
Lactic acid 1680 980
Succinic acid 590 480
Oxalic acid 100 < 50
γ-Aminobutyric acid 21 23
Group II: sweet
D-Glucose 870 13 , 040
D-Fructose 575 13 , 500
Proline 760 320
Group III: salty
Chloride 20 135
Phosphate 270 245
Sulfite 35 120
Potassium 1240 1100
Calcium 32 231
Magnesium 55 81
Glutamic acid 54 18
Group IV: bitter
Lysine 27 16
a,bcf. Table 20.16
Table 20.18.Cultivar-specific aroma substances of
wine
Compound Cultivar
Ethyl cinnamate Muscatel wines
β-Ionone
Linalool
Geraniol
Nerol
β-Damascenone Riesling,
Chardonnay
cis-Rose oxide Gewürztraminer
2-sec-Butyl-3-methoxypyrazine Sauvignon
2-Isobutyl-3-methoxypyrazine
4-Mercapto-4-methylpentan-2-one Scheurebe
there are also aroma-rich grapes, e. g., Muscatel,
Gewürztraminer, Morio-Muskat and Sauvignon.