AROMA COMPOSITION OF A WHITE WINE OF VITIS-VINIFERA L CV EMIR AS AFFECTED BY SKIN CONTACT

Authors
CABAROGLU T CANBAS A BAUMES R BAYONOVE C LEPOUTRE JP GUNATA Z
Citation
T. Cabaroglu et al., AROMA COMPOSITION OF A WHITE WINE OF VITIS-VINIFERA L CV EMIR AS AFFECTED BY SKIN CONTACT, Journal of food science, 62(4), 1997, pp. 680-683
Citations number
32
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
62
Issue
4
Year of publication
1997
Pages
680 - 683
Database
ISI
SICI code
0022-1147(1997)62:4<680:ACOAWW>2.0.ZU;2-R
Abstract
Free and glycosidically bound flavor compounds of a white wine from cv . Emir were analyzed by GC-MS, and 75 compounds were identified. The w ine was high in volatile phenols. Skin-contact with the juice before f ermentation increased amounts of free and glycosidically bound flavor compounds. Quantities of certain compounds were significantly differen t between control and skin-contact wines.