Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince

Selli S., Canbas A., Cabaroglu T., Erten H., Lepoutre J., Gunata Z.

FOOD CONTROL, vol.17, no.1, pp.75-82, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 1
  • Publication Date: 2006
  • Doi Number: 10.1016/j.foodcont.2004.09.005
  • Journal Name: FOOD CONTROL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.75-82
  • Keywords: skin contact, aroma compounds, white wine, cv. Narince, SACCHAROMYCES-CEREVISIAE, VOLATILE COMPOSITION, COMPONENTS, MUSCAT, GRAPE, CHARDONNAY, FERMENTATION, MUSTS, ALEXANDRIA, FRONTIGNAN
  • Çukurova University Affiliated: Yes

Abstract

Free and glycosidically bound aroma compounds of the Narince wines and the effect of skin contact treatment (15 degrees C, 12h) on aroma composition have been investigated during two vintages. Free and bound aroma compounds were extracted with dichloromethane and Amberlite XAD-2 resin, respectively, and then analysed by gas chromatography (GC) and gas chromatography mass spectrometry (GC-MS). According to the results obtained in both vintages, Narince wines were characterized by the presence of high level of fermentative aroma compounds (higher alcohols, fatty acids, and esters, respectively), and skin contact treatment increased the total concentration of free and bound volatiles. (c) 2004 Elsevier Ltd. All rights reserved.