Читать книгу Handbook of Enology, Volume 2 - Pascal Ribéreau-Gayon - Страница 63

The overall contribution of these ethyl esters, which are present at concentrations below their aroma perception threshold, has been well known for several years (Pineau et al., 2009). Ethyl 2‐methylpropanoate and ethyl 2‐methylbutanoate contribute to the blackberry notes of red wines. Ethyl 2‐methylbuanoate plays a role in enhancing fruitiness (Lytra et al., 2014). The S enantiomer, whose aroma is reminiscent of green apples (Granny Smith) and strawberries, is almost exclusively found in red wines, at average concentrations of 50 μg/l. Its presence particularly intensifies the blackberry notes of wines.