Is there a link between coffee aroma and the level of furanmethanethiol (FMT) in pinotage wines

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dc.contributor.authorGarrido-Banuelos, G.en_ZA
dc.contributor.authorBuica, A. S.en_ZA
dc.date.accessioned2020-11-06T06:47:10Z
dc.date.available2020-11-06T06:47:10Z
dc.date.issued2020
dc.descriptionCITATION: Garrido-Banuelos, G. & Buica, A. 2020. Is there a link between coffee aroma and the level of furanmethanethiol (FMT) in pinotage wines. South African Journal of Enology and Viticulture, 41(2):245-250, doi:10.21548/41-2-4224.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractOver the years, Pinotage has found its way into the South African and international market. Producers have used the flavour potential of this “original” South African grape to produce different wine styles, one of them being the so-called “coffee-style Pinotage”. The current study aims to explain the impact of furanmethanethiol (FMT) on the characteristic coffee aroma of these coffee-style wines. Chemical and sensory evaluation, as well as data mining of the technical information available, was performed. Not all wines marketed as “coffee Pinotage” showed a high “coffee” rating. However, the results showed a good correlation between the aroma perception and FMT concentrations (R2 = 0.81). However, RV coefficients were low when comparing the coffee rating with the information provided on both the front and the back label, which shows that, in some cases, the use of the “coffee Pinotage” term was rather part of the marketing strategy.en_ZA
dc.description.urihttps://www.journals.ac.za/index.php/sajev/article/view/4224
dc.description.versionPublisher's version
dc.format.extent6 pages : illustrations
dc.identifier.citationGarrido-Banuelos, G. & Buica, A. 2020. Is there a link between coffee aroma and the level of furanmethanethiol (FMT) in pinotage wines. South African Journal of Enology and Viticulture, 41(2):245-250, doi:10.21548/41-2-4224
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/41-2-4224
dc.identifier.urihttp://hdl.handle.net/10019.1/108920
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA
dc.subjectCoffee-styled Pinotageen_ZA
dc.subjectFuranmethanetiol (FMT)en_ZA
dc.subjectWine and wine making -- Chemistryen_ZA
dc.subjectWine and wine making -- Quality controlen_ZA
dc.subjectWine and wine making -- Microbiologyen_ZA
dc.subjectFurfural -- Derivativesen_ZA
dc.titleIs there a link between coffee aroma and the level of furanmethanethiol (FMT) in pinotage winesen_ZA
dc.typeArticleen_ZA
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