Grape Contribution to Wine Aroma: Production of Hexyl Acetate, Octyl Acetate, and Benzyl Acetate during Yeast Fermentation Is Dependent upon Precursors in the Must
详细信息 查看全文
- 作者：Eric G. Dennis ; Robert A. Keyzers ; Curtis M. Kalua ; Suzanne M. Maffei ; Emily L. Nicholson ; Paul K. Boss
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：March 14, 2012
- 年：2012
- 卷：60
- 期：10
- 页码：2638-2646
- 全文大小：233K
- 年卷期：v.60,no.10(March 14, 2012)
- ISSN：1520-5118
文摘
Wine is a complex consumer product produced predominately by the action of yeast upon grape juice musts. Model must systems have proven ideal for studies of the effects of fermentation conditions on the production of certain wine volatiles. To identify grape-derived precursors to acetate esters, model fermentation systems were developed by spiking precursors into model must at different concentrations. Solid-phase microextraction鈥揼as chromatgraphy mass spectrometry analysis of the fermented wines showed that a variety of grape-derived aliphatic alcohols and aldehydes are precursors to acetate esters. The C6 compounds hexan-1-ol, hexenal, (E)-2-hexen-1-ol, and (E)-2-hexenal are all precursors to hexyl acetate, and octanol and benzyl alcohol are precursors to octyl acetate and benzyl acetate, respectively. In these cases, the postfermentation concentration of an acetate ester increased proportionally with the prefermentation concentration of the respective precursor in the model must. Determining viticultural or winemaking methods to alter the prefermentation concentration of precursor compounds or change the precursor-to-acetate ester ratio will have implications upon the final flavor and aroma of wines.