Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry

Cited 0 time in webofscience Cited 0 time in scopus
  • Hit : 15
  • Download : 0
Aroma is an important property of wine and it can be influenced significantly by enological practices. The aim of this work was, by use of stir bar sorptive extraction/gas chromatography-mass spectrometry (SBSE/GC-MS), to compare semi-quantitative concentrations of the volatile constituents of stainless steel tank-fermented/matured Huxelrebe, Ortega, Schonburger and Siegerrebe varietal wines from a commercial English vineyard, with corresponding wines produced by oak cask ('barrel') fermentation/maturation. Aroma profiles of tank and barrel wines were different, with more volatiles detected and net concentrations being higher in barrel wines. Long chain ethyl carboxylate esters were generally more abundant in barrel wines, whereas acetate esters were generally more prominent in tank wines. By conducting a short (similar to 7 month) maturation period in secondhand (third or fourth fill) casks, it was possible to make wines with more complex aromas, but without obvious oak aroma.
Publisher
MDPI
Issue Date
2017-12
Language
English
Article Type
Article
Citation

BEVERAGES, v.3, no.4

ISSN
2306-5710
DOI
10.3390/beverages3040062
URI
http://hdl.handle.net/10203/261687
Appears in Collection
CH-Journal Papers(저널논문)
Files in This Item
There are no files associated with this item.

qr_code

  • mendeley

    citeulike


rss_1.0 rss_2.0 atom_1.0