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Food Chem

Title:		Changes in physico-chemical and volatile aroma compound composition of Gewurztraminer wine as a result of late and ice harvest
Author(s):		Lukic I; Radeka S; Grozaj N; Staver M; Persuric D;
Address:		"Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia. Electronic address: igor@iptpo.hr. Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia. Electronic address: sanja@iptpo.hr. OPG Grozaj, Donja Pacetina 184, 49223 Sveti Kriz Zacretje, Croatia. Electronic address: vina.grozaj@gmail.com. Polytechnic of Rijeka, Department of Agriculture, Karla Huguesa 6, 52440 Porec, Croatia. Electronic address: mario.staver@veleri.hr. Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia. Electronic address: djordano@iptpo.hr"
Journal Title:		Food Chem
Year:		2016
Volume:		20151022
Issue:
Page Number:		1048 - 1057
DOI:		10.1016/j.foodchem.2015.10.061
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"To investigate the changes in physico-chemical and aroma composition after late and ice harvest, Gewurztraminer wines were subjected to standard, enzymatic and GC/MS analysis. Late harvest (LHGW) and ice wines (IHGW) contained more sugars, extract and volatile acidity than standard wines (SGW). IHGW had elevated glycerol and gluconic acid amounts. LHGW was richer in monoterpenol oxides, beta-damascenone, 1-octen-3-ol, acetates, ethyl cinnamate and 4-vinylguaiacol than SGW. IHGW contained even higher amounts, with increased citronellol, acetaldehyde, ethyl acetate, dicarboxylic acids esters, benzenoids, furans and acetals, and reduced fermentation aroma compounds. Based on odour activity values, the strongest odorants in SGW were fruity esters. In LHGW the impact of esters increased, while in IHGW cis-rose oxide, beta-damascenone and 1,1-diethoxyethane emerged as the most potent. Fruity and sweet were the dominant aroma compound series in SGW and LHGW, but in IHGW declined, while terpenic, floral, chemical, pungent and ripe fruit aroma compound series increased"
Keywords:		Cold Temperature Fermentation Fruit/*chemistry Gas Chromatography-Mass Spectrometry Guaiacol/analogs & derivatives Ice/*analysis Norisoprenoids Octanols Odorants/*analysis Organic Chemicals/analysis Smell Taste Volatile Organic Compounds/*chemistry Wine/*;
Notes:		"MedlineLukic, Igor Radeka, Sanja Grozaj, Nikola Staver, Mario Persuric, Dordano eng Research Support, Non-U.S. Gov't England 2015/11/26 Food Chem. 2016 Apr 1; 196:1048-57. doi: 10.1016/j.foodchem.2015.10.061. Epub 2015 Oct 22"