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
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.