Title of article
Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince
Author/Authors
Serkan Selli، نويسنده , , Ahmet Canbas، نويسنده , , Turgut Cabaroglu، نويسنده , , Huseyin Erten، نويسنده , , Jean-Paul Lepoutre، نويسنده , , Ziya Gunata، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2006
Pages
8
From page
75
To page
82
Abstract
Free and glycosidically bound aroma compounds of the Narince wines and the effect of skin contact treatment (15 °C, 12 h) on aroma composition have been investigated during two vintages. Free and bound aroma compounds were extracted with dichloromethane and Amberlite XAD-2 resin, respectively, and then analysed by gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS). According to the results obtained in both vintages, Narince wines were characterized by the presence of high level of fermentative aroma compounds (higher alcohols, fatty acids, and esters, respectively), and skin contact treatment increased the total concentration of free and bound volatiles
Keywords
Skin contact , white wine , aroma compounds , cv. Narince--------------------------------------------------------------------------------
Journal title
Food Control
Serial Year
2006
Journal title
Food Control
Record number
975702
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