Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment

• Published in: Food chemistry 2006-02, Vol.94 (3), p.319-326
• Main Authors: Selli, Serkan, Canbas, Ahmet, Cabaroglu, Turgut, Erten, Huseyin, Günata, Ziya
• Format: Article
• Language: English
• Subjects: Aroma components; Biological and medical sciences; chemical composition; cultivars; cv. Muscat of Bornova; Fermented food industries; food analysis; Food industries; Fundamental and applied biological sciences. Psychology; gas chromatography; grape skin contact; mass spectrometry; monoterpenoids; Muscat of Bornova wines; odor compounds; Skin contact; Vitaceae; Vitis vinifera; white wines; Wine; wine grapes; wine quality; winemaking; Wines and vinegars
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2004.11.019

Aroma components of white wine made from cv. Muscat of Bornova, a natives grape variety of Vitis vinifera grown in Turkey, and the effect of skin contact treatment (15 °C, 6 and 12 h) on the aromatic profile of this wine were investigated. Aroma components were extracted with dichloromethane and then analysed by gas chromatography(GC)–flame ionisation detection and GC–mass spectrometry. A total of 72 components were identified and quantified. Skin contact treatment increased the amount of total aroma components. Wine produced with 6 h skin contact was the most preferred. From the 72 compounds identified, β-damascenone, ethyl hexanoate, ethyl butanoate, isoamyl acetate, 2-phenyl ethyl acetate, linalool, geraniol, and 2-phenyl ethanol were impact odourants of Muscat of Bornova wine on the basis of odour activity values (OAVs).