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

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• 作者：Selli ; Serkan ; Canbas ; Ahmet ; Cabaroglu ; Turgut ; Erten ; Huseyin ; Lepoutre ; Jean-Paul ; Gunata ; Ziya
• 关键词：Skin contact ; Aroma compounds ; White wine ; cv. Narince
• 刊名：Food Control
• 出版年：2006
• 出版时间：January, 2006
• 年：2006
• 卷：17
• 期：1
• 页码：75-82
• 全文大小：295 K

文摘

Free and glycosidically bound aroma compounds of the Narince wines and the effect of skin contact treatment (15 °C, 12 h) 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.