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, vol.62, no.4, pp.680-683, 1997 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 62 Issue: 4
  • Publication Date: 1997
  • Doi Number: 10.1111/j.1365-2621.1997.tb15434.x
  • Journal Name: JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.680-683
  • Keywords: grape, wine, skin-contact, flavor, glycosides, MONOTERPENE DISACCHARIDE GLYCOSIDES, VOLATILE CONSTITUENTS, SENSORY QUALITIES, BOUND FRACTIONS, GRAPES, CHARDONNAY, COMPONENTS, TEMPERATURE, EXTRACTION, EVOLUTION
  • Çukurova University Affiliated: Yes

Abstract

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.