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South African 'burnt rubber' aroma investigation inconclusive
May 11, 2009
By Richard Woodard
Researchers conducting a hi-tech inquiry into the origin of the 'burnt rubber' aroma found in some South African red wines have so far drawn a blank in their investigations.
The research, initiated by Wines of South Africa last year, has used a range of detailed scientific processes to try to identify the distinctive flavour, variously described as 'burnt', 'rubbery' or 'green'.
But scientists say there is no specific link between the aroma and grape variety, region or vintage. Anecdotal evidence also suggests that it is not related to quality.
'We have not yet established scientifically what this aroma is or whether it is unique to South Africa,' concludes the interim report.
Further tests are being conducted with an expanded tasting panel, and another update is expected in October this year.
Have your say...
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The ' burnt rubber' aroma in some South African red wines comes from the Eucalyptus trees, imported long ago from Australia. I am a South African in the wine import and distribution business in South Carolina and my business partner is a Romanian gentleman with a good palate. I discussed the burnt rubber aroma of Pinotage wines with him – and later we tasted 25 SA wines from a prospective supplier in SA – his immediate comment was 'eucalyptus`!
South Africa is in the process of ridding itself of non-indigenous trees and plants. Hope they do not get rid of the Vitis Vinifera!!
Kingsley Martin
It would be interesting to know exactly which ”detailed scientific processes” were used in this investigation. What types of analytical technologies were utilized, and how was the data handled and explored? Then what validations of conclusions were attempted? I would be reasonably confident that with the right choice of analytical technologies and data investigation tools that the answers might not be too far away – as long as the sample set of wines used was appropriate. Probably the sensory evaluation techniques are likely to be critical in such investigations. There are many cases where the answers can be simply obscured from view due to unfortunate selection of combinations of techniques.
Mark Gishen, Australia
The real variable that matters is called - Leaf Roller Virus
Well kept and managed vineyards don't have the flavour/aroma, ones that foist bad wine from diseased vines on people do.
Jeff, California
Tasted a Merlot and a Pinotage in the same winery in Franschoek today. It was there! That aroma!
But the SA Bordeaux blends in the last week have been superb - de Toren Fusion V 2006, Vilafonte Series C 2006 even better - mint was the first aroma to hit. Supping a Morgenster 2006 at present with the cheese course - New World flavours but classy.
Boschendal Sav Blanc is a winner - the Cecil John Reserve takes on Sancerre if not the Dagueneau Pouilly Fume (grhs).
Hopefully some more to try before return to Oxford - the city of screaming tyres - so I know what burnt rubber smells like.
Dr David Green, UK
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