The effect of skin contact on the aromatic composition of the white wine of Vitis vinifera L. cv. Muscat of Alexandria grown in Southern Anatolia

被引：2

作者：

Cabaroglu, T ^{[1
]}

Canbas, A ^{[1
]}

机构：

[1] Cukurova Univ, Fac Agr, Dept Food Engn, TR-01330 Adana, Turkey

来源：

ACTA ALIMENTARIA | 2002年 / 31卷 / 01期

关键词：

skin contact; aroma; white wine; precursors; Muscat of Alexandria;

D O I：

10.1556/AAlim.31.2002.1.5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Free and bound aroma (precursors) compounds of the Muscat of Alexandria wines and the effect of skin contact (7 h, at 15 degreesC) on aroma composition have been investigated. The aroma compounds, extracted with the pentan-dichloromethane (2: 1) method and Amberlite XAD-2 resin, were analysed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). A total of 41 free volatile compounds (12 esters, 8 acids, 7 terpenes, 5 alcohols, 4 phenols, 3 C-6 compounds, 2 carbonyl compounds) and 28 bound compounds (10 terpenes, 2 alcohols, 2 C-6 compounds, 5 fatty acids, 6 phenols, 2 C-13 norisoprenoids, 1 carbonyl compound) were identified in Muscat of Alexandria wines. Skin contact treatment increased the total free and bound aroma compound levels, and improved the wine quality by affecting the intensity as well as the quality of aroma.

引用

页码：45 / 55

页数：11

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