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

被引：89
作者：
Sanchez Palomo, E.
Diaz-Maroto, M. C.
Gonzalez Vinas, M. A.
Soriano-Perez, A.
Perez-Coello, M. S.
机构：
[1] Univ Castilla La Mancha, Fac Ciencias Quim, Area Tecnol Alimentos, E-13071 Ciudad Real, Spain
[2] Univ Castilla La Mancha, IRICA, E-13071 Ciudad Real, Spain
来源：
FOOD CONTROL | 2007年 / 18卷 / 05期
关键词：
aroma; wine; grape; ripening; OAV; VOLATILE COMPOSITION; WHITE WINES; IMPACT ODORANTS; RED WINES; FRUIT;
D O I：
10.1016/j.foodcont.2005.11.006
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：398 / 403
页数：6
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