Aroma composition of a white wine of Vitis vinifera L Cv Emir as affected by skin contact


Cabaroglu T. , CANBAS A., BAUMES R., BAYONOVE C., LEPOUTRE J., GUNATA Z.

JOURNAL OF FOOD SCIENCE, cilt.62, ss.680-683, 1997 (SCI İndekslerine Giren Dergi) identifier identifier

Özet

Free and glycosidically bound flavor compounds of a white wine from cv. Emir were analyzed by GC-MS, and 75 compounds were identified. The wine was high in volatile phenols. Skin-contact with the juice before fermentation increased amounts of free and glycosidically bound flavor compounds. Quantities of certain compounds were significantly different between control and skin-contact wines.