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Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine
[Image: see text] Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from freshly squeezed juice of Dornfelder grapes revealed (3Z)-hex-3-enal and trans-4,5-epoxy-(2E)-dec-2-enal with the highest flavor dilution (FD) factors. In contrast, in the final Dornfelder wine...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Chemical Society
2022
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9635362/ https://www.ncbi.nlm.nih.gov/pubmed/36261124 http://dx.doi.org/10.1021/acs.jafc.2c06234 |
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author | Frank, Stephanie Schieberle, Peter |
author_facet | Frank, Stephanie Schieberle, Peter |
author_sort | Frank, Stephanie |
collection | PubMed |
description | [Image: see text] Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from freshly squeezed juice of Dornfelder grapes revealed (3Z)-hex-3-enal and trans-4,5-epoxy-(2E)-dec-2-enal with the highest flavor dilution (FD) factors. In contrast, in the final Dornfelder wine prepared thereof, the highest FD factors were found for 2-phenylethyl acetate, 2-phenylethan-1-ol, and (E)-β-damascenone. However, for example, among others, (3Z)-hex-3-enal no longer appeared as an important odorant. To monitor the olfactory changes occurring in single processing steps from Dornfelder grapes to the final wine, selected odorants in grape juice, must, and young as well as aged wine from the same batch of Dornfelder grapes were quantitated. In particular, (3Z)-hex-3-enal and hexanal decreased considerably during mashing, while, as to be expected, the concentrations of yeast metabolites, e.g., odor-active alcohols and esters, drastically increased during fermentation. To reveal the influence of barrel aging, the odorants of the same Dornfelder wine aged in either barrique barrels or steel tanks were compared. |
format | Online Article Text |
id | pubmed-9635362 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | American Chemical Society |
record_format | MEDLINE/PubMed |
spelling | pubmed-96353622023-10-19 Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine Frank, Stephanie Schieberle, Peter J Agric Food Chem [Image: see text] Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from freshly squeezed juice of Dornfelder grapes revealed (3Z)-hex-3-enal and trans-4,5-epoxy-(2E)-dec-2-enal with the highest flavor dilution (FD) factors. In contrast, in the final Dornfelder wine prepared thereof, the highest FD factors were found for 2-phenylethyl acetate, 2-phenylethan-1-ol, and (E)-β-damascenone. However, for example, among others, (3Z)-hex-3-enal no longer appeared as an important odorant. To monitor the olfactory changes occurring in single processing steps from Dornfelder grapes to the final wine, selected odorants in grape juice, must, and young as well as aged wine from the same batch of Dornfelder grapes were quantitated. In particular, (3Z)-hex-3-enal and hexanal decreased considerably during mashing, while, as to be expected, the concentrations of yeast metabolites, e.g., odor-active alcohols and esters, drastically increased during fermentation. To reveal the influence of barrel aging, the odorants of the same Dornfelder wine aged in either barrique barrels or steel tanks were compared. American Chemical Society 2022-10-19 2022-11-02 /pmc/articles/PMC9635362/ /pubmed/36261124 http://dx.doi.org/10.1021/acs.jafc.2c06234 Text en © 2022 The Authors. Published by American Chemical Society https://creativecommons.org/licenses/by/4.0/Permits the broadest form of re-use including for commercial purposes, provided that author attribution and integrity are maintained (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Frank, Stephanie Schieberle, Peter Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine |
title | Changes in the
Major Odorants of Grape Juice during
Manufacturing of Dornfelder Red Wine |
title_full | Changes in the
Major Odorants of Grape Juice during
Manufacturing of Dornfelder Red Wine |
title_fullStr | Changes in the
Major Odorants of Grape Juice during
Manufacturing of Dornfelder Red Wine |
title_full_unstemmed | Changes in the
Major Odorants of Grape Juice during
Manufacturing of Dornfelder Red Wine |
title_short | Changes in the
Major Odorants of Grape Juice during
Manufacturing of Dornfelder Red Wine |
title_sort | changes in the
major odorants of grape juice during
manufacturing of dornfelder red wine |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9635362/ https://www.ncbi.nlm.nih.gov/pubmed/36261124 http://dx.doi.org/10.1021/acs.jafc.2c06234 |
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