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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...

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Autores principales: Frank, Stephanie, Schieberle, Peter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2022
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.
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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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