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Volatile Composition of Vernaccia di Oristano Sherry‐Like Wine as Affected by Biological Ageing
Author(s) -
Galletti Guido C,
Carnacini Alberta,
Antonelli Andrea,
Farris Giovanni A
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199601)70:1<44::aid-jsfa459>3.0.co;2-f
Subject(s) - wine , flavour , ageing , gas chromatography , composition (language) , food science , chemistry , flor , chromatography , biology , art , biochemistry , genetics , literature
Forty compounds were identified by gas chromatography and gas chromatography/mass spectrometry in the volatile fraction of Vernaccia di Oristano, an Italian sherry‐like wine produced in Sardinia since the 11th century. The individual aromatic compounds were identified and quantified in the original wine, both after biological ageing by inoculation of the original wine with Saccharomyces cerevisiae var bayanus and S cerevisiae var prostoserdovii , and after ageing under sterile conditions. The effects of flor yeasts in terms of production or subtraction of flavour components are discussed.