Approaches to outline the aromatic profile of Kyoho wines from South Korea

Department of Oenology and Beverage Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, 12 Ag. Spyridonos St., Egaleo, 122 10 Athens, Greece

^a e-mail: vdourt@teiath.gr

Abstract

Kyoho cultivar is a hybrid of V. vinifera and V. labrusca and is one of the major varieties cultivate in South Korea. Kyoho grapes are characterized for their intense grape flavor and sour attributes. Korean climatic conditions are different from worldwide wine producing countries. The summer season is hot and dominated by heavy rains. Wines from Kyoho grapes are distinct for their intense grape flavor and the key odors that characterize the wines are aromas of caramel and strawberry notes. The past few years efforts are put to improve the quality and to advance the potential of the domestic wines. The objective of the present study is to provide insight to the main aromatic compounds that form the aroma profile of Kyoho wines. For this aim, Gas Chromatography was coupled with Mass Spectrometry for the separation and identification of the compounds. Analysis allowed to identify the volatile compounds that form the aroma of the wine and to detect the key odors of its characteristic aroma. (2,5-dimethyl-4-hydroxy-3(2H)-furanone) Furaneol^®, which is associated with caramel-like flavor, was one of the compounds that were detected along with ((3R)-hydroxy-4,4-dimethyloxolan-2-one) pantolactone.