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Insoluble Grape Material Present in Must Affects the Overall Fermentation Aroma of Dry White Wines Made from Three Grape Cultivars Cultivated in Greece
Author(s) -
Karagiannis S.,
Lanaridis P.
Publication year - 2002
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.1365-2621.2002.tb11412.x
Subject(s) - aroma , food science , cultivar , chemistry , aroma of wine , white wine , wine , composition (language) , fermentation , horticulture , biology , linguistics , philosophy
Musts from 3 grape varieties were used to elucidate the effect of the presence of grape solids in must on the volatile composition of the resultant white wines. Volatile compounds were analyzed by GC/MS and GC/FPD except H 2 S, which was measured spectrophotometrically. Increasing quantities of grape insoluble material decreased the substances that enhanced aroma of Savatiano and Batiki wines. Simultaneously, the levels of compounds that degrade wine aroma, when formed in large amounts, were increased. However, in Muscat of Hamburg wines, the levels of some volatiles were not influenced by must turbidity in the same way as in wines of the other cultivars.