Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4560599 | Food Control | 2007 | 6 Pages |
Abstract
Volatile composition of musts and wines from Muscat “a petit grains” and Albillo grape cultivars harvested at different states of ripening, was evaluated. Among the volatile compounds analysed by GC/FID/MS, wines obtained from less ripe grapes displayed higher ester and fatty acid concentrations, but less terpene compounds and benzene derivatives, than wines from grapes with a high degree of maturity. Maturity also greatly influenced wine aroma. In all cases, wines from grapes with higher sugar content were more fruity and less vegetal and floral.
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Authors
E. Sánchez Palomo, M.C. Díaz-Maroto, M.A. González Viñas, A. Soriano-Pérez, M.S. Pérez-Coello,