Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening

Volatile composition of musts and wines from Muscat “a petit grains” and Albillo grape cultivars harvested at different states of ripening, was evaluated. Among the volatile compounds analysed by GC/FID/MS, wines obtained from less ripe grapes displayed higher ester and fatty acid concentrations, bu...

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Bibliographic Details
Published in:Food control 2007-05, Vol.18 (5), p.398-403
Main Authors: Palomo, E. Sánchez, Díaz-Maroto, M.C., Viñas, M.A. González, Soriano-Pérez, A., Pérez-Coello, M.S.
Format: Article
Language:English
Subjects:
Aroma
Grape
OAV
Ripening
Vitaceae
Wine
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Summary:Volatile composition of musts and wines from Muscat “a petit grains” and Albillo grape cultivars harvested at different states of ripening, was evaluated. Among the volatile compounds analysed by GC/FID/MS, wines obtained from less ripe grapes displayed higher ester and fatty acid concentrations, but less terpene compounds and benzene derivatives, than wines from grapes with a high degree of maturity. Maturity also greatly influenced wine aroma. In all cases, wines from grapes with higher sugar content were more fruity and less vegetal and floral.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2005.11.006