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Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method
Author(s) -
GardeCerdán Teresa,
Jarauta Idoia,
Salinas M Rosario,
AncínAzpilicueta Carmen
Publication year - 2008
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.3280
Subject(s) - chemistry , wine , composition (language) , food science , polyphenol , ethanol fermentation , chromatography , fermentation , organic chemistry , antioxidant , philosophy , linguistics
BACKGROUND: This study compares the volatile composition between wines obtained from vinification carried out by the traditional method or using a new method of vinification (so‐called Ganimede). For this, Shiraz, Merlot and Cabernet Sauvignon musts were fermented by both vinification methods. RESULTS: The volatile compounds that were above their threshold of perception in the wines were practically the same, irrespective of the vinification method used. Most of the compounds studied did not present significant differences in their concentrations between the wines obtained from the traditional and the new vinification methods. When there were significant differences, the concentration of alcohols and acids was higher in the wines vinificated by the traditional method rather than in the wines vinificated by the Ganimede method, whereas for esters, the concentration in the wines depended on the grape variety. CONCLUSION: The Ganimede method favoured polyphenol extraction without greatly affecting the studied volatile composition of the wines. Copyright © 2008 Society of Chemical Industry