Affordable Access

[Gas chromatographic study of odor and flavor components of dry wine].

Authors
Type
Published Article
Journal
Die Nahrung
Publication Date
Volume
20
Issue
4
Pages
347–352
Identifiers
PMID: 950986
Source
Medline
License
Unknown

Abstract

6, 12 and 18 months after bottling, 1 sample of the primary wine, 2 samples of tank-fermented sparkling wines (taken at different production phases, i.e., during and after the second fermentation) and 3 samples of bottle-fermented raw champagne were analysed for aroma and flavour components. The samples were extracted with ether-pentane (2:1) and analysed by gas chromatography. 21 components were detected, 9 of which were identified (isopropanol, n-propanol, isobutanol, n-butanol, isopentanol, heptanal, n-hexanal, n-heptanol, isooctanol). There were marked qualitative and quantitative differences in composition between the aroma and flavour components of the primary wine sample and the sparkling wines sample taken during the main phase of the tank-fermenting process. This is essentially attributable to the fermenting activities of the yeasts. On the contrary, the aroma and flavour components of the primary wine sample agreed in quality with those of the sparkling wines sample taken at the end of tank-fermentation. It is concluded from these findings that greater amounts of new components do not form during the second fermentation. On the other hand, aroma and flavour components already present in the primary wine came to the fore by the quantitative increase of certain bouquet components. The comparison of the samples of bottle-fermented sparkling wines revealed, irrespective of slight changes, a clear-cut developmental trend. During the aging process, the contents of isopentanol and of a still unidentified component decreased, whereas those of isobutanol, isopropanol, heptanol and a still unidentified component increased markedly. It is stated that differences in the fermenting process manifest themselves mainly by the ratios of the components. The bouquet components were almost similar for both fermenting processes.

Statistics

Seen <100 times