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Aroma Composition of a White Wine of Vitis vinifera L. cv. Emir as Affected by Skin Contact
Author(s) -
CABAROGLU T.,
CANBAS A.,
BAUMES R.,
BAYONOVE C.,
LEPOUTRE J.P.,
GÜNATA Z.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb15434.x
Subject(s) - wine , aroma , white wine , flavor , chemistry , aroma of wine , food science , phenols , composition (language) , fermentation , vitis vinifera , fermentation in winemaking , malolactic fermentation , wine color , botany , biology , organic chemistry , bacteria , lactic acid , genetics , linguistics , philosophy
Free and glycosidically bound flavor compounds of a white wine from cv. Emir were analyzed by GC‐MS, and 75 compounds were identified. The wine was high in volatile phenols. Skin‐contact with the juice before fermentation increased amounts of free and glycosidically bound flavor compounds. Quantities of certain compounds were significantly different between control and skin‐contact wines.