Pyrazine contents in four red grape varietes cultivated in warm climate

We analysed 2-methoxy-3-ethylpyrazine and 2-methoxy-3-isobutylpyrazine content in 4 grape varieties cultivated in Castilla-La Mancha. A sensory analysis of the wines obtained from these grapes was also performed. The results revealed the presence of the two methoxypyrazines studied in all four varieties, in concentrations lower than those published for these varieties in regions with cooler climates. Significant differences were observed in 2-methoxy-3-isobutylpyrazine content between the different varieties: Cabernet-Sauvignon>Merlot>Syrah>Cencibel. The correlation between 2- methoxy-3-isobutylpyrazine content and the « green pepper » descriptor suggests a perception threshold at 3 ng/L in young wines