Prematurely aged red wines are marked by intense prune and fig aromatic nuances that dominate the complex bouquet that can be achieved through bottle aging. This oxidation off-flavor is, in part, caused by the presence of 3-methyl-2,4-nonanedione (MND). It is interesting to note that similar aromas are also detected in aged spirits. Despite its strong sensory impact in red wines, the precursors of this diketone remain elusive.
The goal of this study, presented by Alexandre Pons, was to identify MND precursors in wine and to study its sensory impact and distribution, as well as verify if the results obtained in wine were applicable to spirits. What are the factors triggering formation or degradation of MND? What are the effects of ageing on MND and precursor concentrations in wines? What is the distribution of MND in spirits including Cognac, Armagnac, Brandy, Bourbon, Grappa, Rhum, Whisky?
Video of the seminar held during Macrowine virtual (June 23-30, 2021)
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VIDEO SEMINAR (Alexander PONS, streaming 13 min)
