| Title: | Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained |
| Author(s): | Noguerol-Pato R; Gonzalez-Alvarez M; Gonzalez-Barreiro C; Cancho-Grande B; Simal-Gandara J; |
| Address: | "Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain" |
| DOI: | 10.1016/j.foodchem.2012.12.048 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The postharvest dehydration is one of the most important steps in obtaining a high quality naturally sweet wine and it can play an important role in modulating the production and the release of volatile compounds. However, only a few studies have analysed the changes in the free and bound volatile compounds of grapes throughout the process. In this work, GC-MS was applied to determine the aromatic composition of Garnacha Tintorera grapes subjected to off-vine dehydration or raisining at several points during the process. The total water loss in 83 days was about 62% and the sugar concentration rose from 225 to 464 g/L. Within the free volatile compounds, isoamyl alcohols, benzaldehyde and guaiacol registered the largest increase above the concentration effect due to water loss; while within the bound volatile compounds were isoamyl alcohols, ethyl vanillate and benzoic acid. The aromatic profile of the raisins obtained were mainly caramelised, floral, phenolic and burned" |
| Keywords: | Fruit/chemistry Gas Chromatography-Mass Spectrometry Odorants/analysis Vitis/*chemistry/classification Volatile Organic Compounds/*analysis Wine/*analysis/classification; |
| Notes: | "MedlineNoguerol-Pato, R Gonzalez-Alvarez, M Gonzalez-Barreiro, C Cancho-Grande, B Simal-Gandara, J eng Comparative Study Research Support, Non-U.S. Gov't England 2013/04/09 Food Chem. 2013 Aug 15; 139(1-4):1052-61. doi: 10.1016/j.foodchem.2012.12.048. Epub 2013 Jan 17" |
