Yamasachi Wine: Characterization of Aroma Compounds and Its Masking Effect Against Phenolic Off-Flavor

Yamasachi, an original red wine grape in Hokkaido, is a hybrid variety between ‘Seibel 13053’ and an indigenous wild grape. This study aimed to elucidate the aromatic compounds characterizing Yamasachi wine. Two methods, instrumental analysis using gas chromatography combined with time-of-flight mass spectrometry (GC–TOFMS) and sensory perception, were employed. Seven unique key aroma compounds, linalool ethyl ether, vitispirane, Bois de Rose oxide, trans-2-hexen-1-ol, cis-3-hexen-1-ol, 4-ethylguaiacol, and 4-ethylphenol, were identified. Additionally, principal component analysis revealed strong perceptions of green pepper, horseradish, earthy, mushroom, black fruits, herbs, and spices in the Yamasachi wine aroma profile. Surprisingly, sensory analysis of Yamasachi wine did not detect any negative phenolic off-flavors; nevertheless, the higher 4-ethylguaiacol and 4-ethylphenol concentrations were detected. Spike experiments with these compounds repressed the unpleasant phenolic aroma in Yamasachi wine. These results suggest that Yamasachi wine has a masking effect on phenolic off-flavors.