Journal
FOOD CONTROL
Volume 18, Issue 5, Pages 398-403Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2005.11.006
Keywords
aroma; wine; grape; ripening; OAV
Categories
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available