Influence of prefermentative treatments to the major volatile compounds of Assyrtiko wines

dc.contributor.author	Kechagia, D	en
dc.contributor.author	Paraskevopoulos, Y	en
dc.contributor.author	Symeou, E	en
dc.contributor.author	Galiotou-Panayotou, M	en
dc.contributor.author	Kotseridis, Y	en
dc.date.accessioned	2014-06-06T06:48:32Z
dc.date.available	2014-06-06T06:48:32Z
dc.date.issued	2008	en
dc.identifier.issn	00218561	en
dc.identifier.uri	http://dx.doi.org/10.1021/jf073550q	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4183
dc.subject	Aroma	en
dc.subject	Aromatic compounds	en
dc.subject	Assyrtiko	en
dc.subject	Decanting	en
dc.subject	Prefermentative skin maceration	en
dc.subject	Wine	en
dc.subject.other	article	en
dc.subject.other	chemistry	en
dc.subject.other	fermentation	en
dc.subject.other	food handling	en
dc.subject.other	fruit	en
dc.subject.other	gas chromatography	en
dc.subject.other	grape	en
dc.subject.other	Greece	en
dc.subject.other	human	en
dc.subject.other	methodology	en
dc.subject.other	odor	en
dc.subject.other	reproducibility	en
dc.subject.other	species difference	en
dc.subject.other	volatilization	en
dc.subject.other	wine	en
dc.subject.other	Chromatography, Gas	en
dc.subject.other	Fermentation	en
dc.subject.other	Food Handling	en
dc.subject.other	Fruit	en
dc.subject.other	Greece	en
dc.subject.other	Humans	en
dc.subject.other	Odors	en
dc.subject.other	Reproducibility of Results	en
dc.subject.other	Smell	en
dc.subject.other	Species Specificity	en
dc.subject.other	Vitis	en
dc.subject.other	Volatilization	en
dc.subject.other	Wine	en
dc.subject.other	Vitaceae	en
dc.title	Influence of prefermentative treatments to the major volatile compounds of Assyrtiko wines	en
heal.type	journalArticle	en
heal.identifier.primary	10.1021/jf073550q	en
heal.publicationDate	2008	en
heal.abstract	A study of the volatile fraction of Assyrtiko wines, using gas chromatography coupled with olfactometry, was realized. Twenty-seven volatile compounds were identified as potent odorants, most of them originating from the fermentation process. Quantification of the major volatile compounds was realized developing a rapid analytical method based on fractionation of a 50 mL wine aliquot using C18-reversed phase adsorbent. After elution of the volatile compounds with pentane-diethyl ether and concentration under nitrogen, the final wine extract was injected in a gas chromatography-flame ionization detection system. The method allows satisfactory determination of more than 15 volatile compounds of wine. The linearity of the method gave a typical r 2 between 0.990 and 0.999, while reproducibility ranged from 5.1 to 12.2% (as relative standard deviation) with 9.5% as the average. The method was applied to wines produced by Assyrtiko grapes (AOC Santorini), for two consecutive years, to compare the effect of skin contact prior to fermentation and the must clarification process. Direct press and skin contact wines were differentiated analytically; however, highly significant differences were not. Inversely, the differences found between direct press/clarified and nonclarified wines were significant. Wines produced by direct press and clarified must presented significantly higher levels of ethylic esters and fusel alcohol acetates but lower fusel alcohol levels, leading probably to more fruity wines. This difference, between clarified and nonclarified grape musts, was not significant in the case of the wines produced by skin contact of Assyrtiko berries. These findings were validated by preference sensory analysis tests. © 2008 American Chemical Society.	en
heal.journalName	Journal of Agricultural and Food Chemistry	en
dc.identifier.issue	12	en
dc.identifier.volume	56	en
dc.identifier.doi	10.1021/jf073550q	en
dc.identifier.spage	4555	en
dc.identifier.epage	4563	en