Labrusca grapes odor quality

Certain aroma components from fruits are responsible for the characteristic odor of many wines. An example is the typical aroma of many V. labrusca grapes which often gives their wines a distinctive aroma and flavor. Furthermore, some volatile constituents are characteristic of certain varieties and their wines are recognized by these distinctive aromas. This is significantly important for varietal wines (grape) where their distinct aromas are a prerequisite in rating the quality at the highest level. In addition to the importance of variety in the aroma and flavor of wines, other variables known to influence the volatile components within the fruit variety are maturity, location, climatic conditions, and cultural practices. 

In the last 60 years perhaps too much emphasis has been placed on the methyl anthranilate content of labrusca grapes. For example measurements of this compound have been used to indicate grape maturity(H) it has been used as an indicator of the quality of grape products(12) and as a means of monitoring the performance of essence recovery equipment(H). Furthermore the amount of methyl anthranilate combined with the volatile ester content of grapes is presently being used to aid the grape breeders in their attempt to produce new cultivars with certain odor characteristics(liL). 

For several years sensory panels (in our laboratory at the Experiment Station at Geneva, New York) have been evaluating the quality of new hybrid grapes in an effort to find a replacement for the labrusca cultivar, Ives. The productivity of this grape has been declining for years because of its sensitivity to air pollution. One descriptor which is frequently associated with the odor of Ives and its hybrid progeny is "cotton candy". 

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