Table 3.
Summary of the ranked weighted intensity of aromas (recorded by olfactometry) in wine made from Frontenac gris and Brianna grapes harvested at different stages of ripening. All juice was brought to 24 °Brix for Frontenac gris and 20 °Brix for Brianna prior to fermentation to ensure similar alcohol content in the wines from the different time points.
| Cultivar | Berry °Brix | Berry pH | Aroma Descriptors (Weighted Intensity 1) |
|---|---|---|---|
| Frontenac gris | 19.5 | 3.00 | unknown pleasant (19), floral/fruity (11), floral (5), overripe (3), butterscotch (2), tomato (1), unknown pleasant 1 (0), unknown neutral 2 (0) |
| Frontenac gris | 23.1 | 3.06 | honey/caramel/butterscotch (431), fruity (419), cut grass/fruity (417), alcoholic (391), banana (382), body odor (359), fruity 1 (345), solvent (337), unknown pleasant (324), rose 2 (321), garlic (207), carrots/woody (178), cereal (152), honey (122), vinegar (57), woody 1 (55) |
| Frontenac gris | 23.6 | 3.18 | strawberry (524), strawberry/honey (395), sweaty (384), fruity 2 (244), match/sulfury (183), rose 1 (132), fecal (117), woody 2 (102), rotten eggs/sulfury (78), mushroom (63), unknown neutral 1 (5) |
| Brianna | 15.4 | 3.09 | rose (158), body odor (123), barnyard (122), butterscotch 2 (115), unknown pleasant (111), unknown neutral 2 (98), matchstick (92), mint (67), cotton candy (13) |
| Brianna | 17.6 | 3.19 | alcoholic (420), overripe fruit 2 (373), rotten eggs (106) |
| Brianna | 18.6 | 3.29 | strawberry 2 (579), fruity 3 (506), cut grass (500), floral/fruity (472), honey/caramel (468), banana (467), overripe fruit 1 (455), solvent (425), strawberry 1 (382), unknown neutral 3 (363), fruity 2 (316), garlic (239), unknown pleasant (193), fruity 1 (21), floral (5) |
| Brianna | 19.6 | 3.45 | tomato 2 (196), unknown neutral 4 (194), unknown neutral 5 (180), tomato 1 (179), unknown neutral 1 (59), fruity 4 (45), butterscotch 1 (3) |
1 Defined in the Materials and Methods (Section 2.6).