This video extract was taken from the webinar “Dealcoholization Techniques and their Effect on the Sensory Profile of Wine“.
Marco Li Calzi, enological consultant at Enolfactive, presents the scientific classification of wine aromatic compounds, examining primary, secondary, and tertiary aromatics and their role in wine quality development.
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Technical contents:
The presentation analyzes primary grape aromatics including terpenes (muscat, orange blossom, lychee descriptors), pyrazines such as IDMP (isobutyl methoxypyrazine) responsible for green pepper notes in Cabernet Sauvignon and Sauvignon Blanc, and hexanol compounds contributing herbaceous characteristics.
Key aspects:
Examination of secondary aromatics released during alcoholic fermentation from glycosylated precursors: thiols bound to cysteine or glutathione (boxwood, passion fruit, grapefruit notes), glycosylated terpenes, and nor-isoprenoids in bound form (violet, raspberry descriptors). Discussion of tertiary aromatics from wood aging and oxidative evolution.
Specific compounds:
Analysis of varietal thiols (4-MMP, 3-mercaptohexanol and its acetate), terpenes (linalool, cis-rose oxide), nor-isoprenoids (beta-damascenone, beta-ionone, TDN), and dimethyl sulfide (DMS) with descriptors ranging from olives to truffle and dark fruits.
Research foundation:
Content based on research by Professor Vicente Ferreira on oxidizability of impactful aroma compounds and enzymatic cleavage mechanisms during alcoholic fermentation.
About the speaker:
Marco Li Calzi – Enological consultant, Enolfactive. Specialist in wine chemistry and aromatic compound analysis.
