Changes of volatile compounds in vitis labrusca ‘Doonuri’ grapes during stages of fruit development and in wine

Abstract

This study was investigated to elucidate the changes in volatile compounds of grapes of the 'Doonuri' that occurred during the ripening and that found in wine made from these grapes. Volatile compounds were extracted by simultaneous steam distillation and were subjected to gas chromatography-mass spectrometry. Ten alcohols, 8 aldehydes, 14 esters, 7 ketones and lactones, and 3 other odor-active compounds were identified in grapes during ripening of berries and in wine. Alcohol compounds were detected at high concentrations than other compounds in wine. The concentrations of aldehydes were highest at initial stage of berry development, but was not detectable in wine. Ester, ketone, and lactone compounds were appeared primarily after veraison and were consistently increased till harvest period. Ester, ketone, and lactone compounds in wine had higher odor activity values than other compounds. The flavor of the 'Doonuri' grapes and wine was primarily developed from ester, ketone, and lactone compounds and unusual aroma like slightly dried peppery and tobacco leaf.

Characteristics of the Fruit Quality and Volatile Compounds of ‘Cheongsoo’ Grape by Treatment with Different Plant Growth Regulators

“…하는 향기성분의 함량이 낮고, 풀향을 나타내는 C 6 화합물 유래 hexanal, (E)-2-hexenal, 4-hexen-1-ol, (E)-2-hexen- et al, 2014). (Chang et al, 2015).…”

“…C 6 알데히드와 C 6 알코올은 포도주에서 hexyl acetate 전구체이고, 포도주에 있는 hexyl acetate 는 포도로부터 오며 과일 특성에 기여하므로 포도의 C 6 화합물 수준은 이러한 포도로 만든 포도주의 향기 특성과 밀접한 관련 이 있다. 그러나 C 6 계열의 화합물 중에서도 (z)-3-hexen-1-ol이나 (E)-2-hexenal과 같은 물질은 미성숙 포도에서 높은 함량을 나타내는 물질이기 때문에 이와 같은 성분이 많이 남아있다는 것은 과일의 성숙기와 큰 연관이 있다는 의미이고 (Chang et al, 2015), 향기 특성에 있어서도 그린이나 풀향, 풋내 등의 향이 많이 남아있다는 것을 나타낸다.…”

Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages

“…Also, the relationship between esters and sensory perception of wine has been sufficiently studied. [17][18][19][20][21][22][23][24] Ethyl octanoate was found to increase red cherry aroma, the combination of ethyl octanoate and ethyl decanoate enhanced black cherry aroma of New Zealand Pinot Noir wines. [18] Moreover, other esters, such as ethyl hexanoate, ethyl acetate, ethyl 3-methylbutanoate, were also commonly detected in wine as previous studies reported.…”

“…[18] Moreover, other esters, such as ethyl hexanoate, ethyl acetate, ethyl 3-methylbutanoate, were also commonly detected in wine as previous studies reported. [19][20][21] In general, volatile esters are widely recognized as a kind of odor-active compounds of brewed alcoholic beverages, thus it is valuable to study volatile ester in order to evaluate its contribution to the aroma profile of brewed alcoholic beverages.…”

Determination of Selected Aromas in Marquette and Frontenac Wine Using Headspace-SPME Coupled with GC-MS and Simultaneous Olfactometry

“…The research by Bindon et al [3] also demonstrated how higher sugar levels led to higher levels of volatile esters, dimethyl sulfide, and glycerol. Many studies have investigated the aroma profile of wines [4][5][6][7], with only a few that are focused on cold hardy grapes V. labrusca [8] or hybrids of V. vinifera, V. labrusca, and V. riparia [9,10]. In addition to TSS, pH and titratable acidity of the grapes is monitored before harvest.…”