+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince



Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince



Food Control 17(1): 75-82



Free and glycosidically bound aroma compounds of the Narince wines and the effect of skin contact treatment (15 degrees C, 12h) 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. Elsevier Ltd. All rights reserved.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 066191919

Download citation: RISBibTeXText

DOI: 10.1016/j.foodcont.2004.09.005


Related references

Effect of skin contact on the aroma composition of the musts of Vitis vinifera L. cv. Muscat of Bornova and Narince grown in Turkey. Food Chemistry 81(3): 341-347, 2003

Effect of different maceration treatments on free and bound varietal aroma compounds in wine of Vitis vinifera L cv Malvazlia istarska bijela. Food Technology and Biotechnology 46(1): 86-92, 2008

Effect of different maceration treatments on free and bound varietal aroma compounds in wine of Vitis vinifera L cv Malvazija istarska bijela. Food Technology And Biotechnology: 1, 86-92, 2008

Aroma composition of a white wine with Vitis vinifera L. cv. Emir as affected by skin contact. Journal of Food Science 62(4): 680-683, 1997

Effects of leaf removals on must and wine chemical composition and phenolic compounds of Narince ( Vitis vinifera ) grape cultivar. Scientia Horticulturae 225: 343-349, 2017

The effect of skin contact on the aromatic composition of the white wine of Vitis vinifera L. cv. Muscat of Alexandria grown in Southern Anatolia. Acta Alimentaria 31(1): 45-55, 2002

Free and glycosidically bound aroma compounds in grape must of four non-floral Vitis vinifera varieties. Analusis 24(6): 254-258, 1996

Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages. Phytochemistry 74: 196-205, 2012

Effect of skin contact on bound aroma and free volatiles of Listán blanco wine. Food Chemistry 110(1): 214-225, 2008

Influence of clarification treatment on concentrations of selected free varietal aroma compounds and glycoconjugates in Falanghina (Vitis vinifera L.) must and wine. American Journal of Enology and Viticulture 55(1): 7-12, 2004

Effect of antioxidant protection of must on volatile compounds and aroma shelf life of Falanghina (Vitis vinifera L.) wine. Journal of Agricultural and Food Chemistry 52(4): 891-897, 2004

Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds in Vitis vinifera L. Merlot fruit and wine. Australian Journal of Grape and Wine Research 20(1): 80-90, 2014

Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat a petit grains wines and effect of skin contact. Food chemistry 95(2): 279-289, 2006

Free and glycosidically bound volatile compounds from Vitis vinifera cv. white Muscat leaves and grape berries. Rivista di Viticoltura e di Enologia 56(2/3): 57-74, 2003

The distribution of free and glycosidically bound monoterpenes among skin juice and pulp fractions of some white grape vitis vinifera varieties. American Journal of Enology & Viticulture 37(2): 107-111, 1986