期刊
FOOD CHEMISTRY
卷 196, 期 -, 页码 1048-1057出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.10.061
关键词
Gewurztraminer wine; Late harvest; Ice harvest; Volatile aroma compounds; Aroma series
资金
- Ministry of Science, Education and Sport of the Republic of Croatia [147-1470497-0555]
To investigate the changes in physico-chemical and aroma composition after late and ice harvest, Gewurztraminer wines were subjected to standard, enzymatic and GC/MS analysis. Late harvest (LHGW) and ice wines (IHGW) contained more sugars, extract and volatile acidity than standard wines (SGW). IHGW had elevated glycerol and gluconic acid amounts. LHGW was richer in monoterpenol oxides, beta-damascenone, 1-octen-3-ol, acetates, ethyl cinnamate and 4-vinylguaiacol than SGW. IHGW contained even higher amounts, with increased citronellol, acetaldehyde, ethyl acetate, dicarboxylic acids esters, benzenoids, furans and acetals, and reduced fermentation aroma compounds. Based on odour activity values, the strongest odorants in SGW were fruity esters. In LHGW the impact of esters increased, while in IHGW cis-rose oxide, beta-damascenone and 1,1-diethoxyethane emerged as the most potent. Fruity and sweet were the dominant aroma compound series in SGW and LHGW, but in IHGW declined, while terpenic, floral, chemical, pungent and ripe fruit aroma compound series increased. (C) 2015 Elsevier Ltd. All rights reserved.
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