Aroma composition of a white wine of Vitis vinifera L Cv Emir as affected by skin contact

被引：58

作者：

Cabaroglu, T

Canbas, A

Baumes, R

Bayonove, C

Lepoutre, JP

Gunata, Z

机构：

[1] INRA,IPV,LAB AROMES & SUBST NAT,F-34060 MONTPELLIER,FRANCE

[2] CUKUROVA UNIV,FAC AGR,DEPT FOOD ENGN,TR-01330 ADANA,TURKEY

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 04期

关键词：

grape; wine; skin-contact; flavor; glycosides;

D O I：

10.1111/j.1365-2621.1997.tb15434.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Free and glycosidically bound flavor compounds of a white wine from cv. Emir were analyzed by GC-MS, and 75 compounds were identified. The wine was high in volatile phenols. Skin-contact with the juice before fermentation increased amounts of free and glycosidically bound flavor compounds. Quantities of certain compounds were significantly different between control and skin-contact wines.

引用

页码：680 / 683

页数：4

共 32 条

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