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The evolution of champagne volatiles during ageing
Author(s) -
Loyaux Denis,
Roger Sylviane,
Adda Jacques
Publication year - 1981
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/jsfa.2740321219
Subject(s) - aroma , benzaldehyde , isoamyl acetate , ageing , chemistry , butyrate , mass spectrometry , chromatography , gas chromatography , yeast , food science , organic chemistry , biochemistry , biology , catalysis , fermentation , genetics
The change in aroma composition during champagne ageing on yeast has been studied by gas chromatography and coupled gas chromatography‐mass spectrometry of the volatiles trapped on Porapak Q. Analyses were made on samples kept on yeasts for 2 months and 1, 2, 3, 4, 5, 6, 7 and 16 years, respectively. A rapid increase in the level of volatiles was noted in the first period. As ageing proceeded a slow decrease of nero‐lidol, isoamyl butyrate and hexyl acetate level was observed while vitispirane and benzaldehyde concentrations increased. After a 16 year period, benzaldehyde concentration increased to a level of 4 mg litre −1 .