Phenolic and volatile composition of wines made from Vitis vinifera cv. muscat lefko grapes from the Island of Samos

Citation
S. Karagiannis et al., Phenolic and volatile composition of wines made from Vitis vinifera cv. muscat lefko grapes from the Island of Samos, J AGR FOOD, 48(11), 2000, pp. 5369-5375
Citations number
30
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
48
Issue
11
Year of publication
2000
Pages
5369 - 5375
Database
ISI
SICI code
0021-8561(200011)48:11<5369:PAVCOW>2.0.ZU;2-Q
Abstract
A study of the phenolic and volatile composition of wines produced from the white cultivar Muscat lefko from the island of Samos was conducted. Dry, f ortified, naturally sweet wines and mistelles (aged and nonaged) have been studied. The phenolic components (flavan-3-ols, hydroxycinnamates, and flav onols) were measured by high-performance liquid chromatography after solid phase extraction (SPE). The terpenes (free and glycosidically linked) were determined by the use of gas chromatography-mass spectrometry (GC-MS)after SPE. The fermentation aroma components were analyzed by GC-MS after liquid- liquid extraction. It was found that the dry wines contained lower amounts of most of the phenolics and higher quantities of terpenes and fermentation aroma compounds than the sweet wines. The aged mistelle wines contained lo wer levels of coutaric and caftaric acids, higher concentrations of the fre e acids, and markedly fewer free and bound terpenes and fermentation aroma components compared to the other sweet wines. The naturally sweet wine cont ained relatively increased amounts of phenolics, 2,3-butanediol, and glycos idically linked terpenes.