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, sa.4, ss.680-683, 1997 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 62 Sayı: 4
  • Basım Tarihi: 1997
  • Doi Numarası: 10.1111/j.1365-2621.1997.tb15434.x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.680-683
  • Anahtar Kelimeler: grape, wine, skin-contact, flavor, glycosides, MONOTERPENE DISACCHARIDE GLYCOSIDES, VOLATILE CONSTITUENTS, SENSORY QUALITIES, BOUND FRACTIONS, GRAPES, CHARDONNAY, COMPONENTS, TEMPERATURE, EXTRACTION, EVOLUTION
  • Çukurova Üniversitesi Adresli: Evet

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.