Identification of volatile constituents from grapes

Schreier, Peter; Drawert, F.; Junker, Albrecht

doi:10.1021/jf60204a032

Cited by 167 publications

(65 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In our study, 18 alcohols have been identified in the analysed Vranec wines (Table 2). This volatile fraction was mainly composed of five compounds present in highest amount: isoamyl alcohol, 2-methyl-1-butanol, phenylethyl alcohol, isobutyl alcohol and 1-hexanol, which is in agreement with literature data (Jiang & Zhang, 2010;Patel & Shibamoto, 2003;Schreier, Drawert, & Junder, 1976). These compounds are usually formed by the yeast, from the sugars or amino acids present in the grape mash (Ivanova et al, 2012).…”

Section: Alcoholssupporting

confidence: 90%

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Petropulos

Bogeva

Stafilov³

et al. 2014

Food Chemistry

View full text Add to dashboard Cite

a b s t r a c tVranec is one of the most important red grape varieties in Republic of Macedonia, grown in all vineyards, mostly in the Tikveš wine region. In this study, Vranec wines produced with different maceration times (4, 7, 14 and 30 days) in presence of enzyme and oak chips during fermentation were studied in order to determine the influence of vinification conditions on the aroma profile. The volatile compounds were determined using headspace solid phase microextraction (HS-SPME) with a PDMS/Carboxen/DVB fibre, coupled with gas chromatography-mass spectrometry (GC-MS). In total 63 aroma compounds were detected revealing a complex aroma profile of Vranec wines composed of esters, alcohols, fatty acids, aldehydes, ketones and sulphur compounds. The content of aroma compounds was related mostly to maceration time, observing increased relative amount of alcohols, esters and fatty acids from the fourth to seventh day of maceration and the presence of oak chips during the fermentation enhanced their formation. The Student-Newman-Keuls test has been applied to ascertain possible significant differences between the studied wines, and principal component analysis has been employed, showing separation and grouping of the wines according to maceration time and oak chips treatment.

show abstract

Section: Alcoholssupporting

confidence: 90%

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Petropulos

Bogeva

Stafilov³

et al. 2014

Food Chemistry

View full text Add to dashboard Cite

show abstract

“…Analysis of volatile constituents from Concord, Niagara, and Elvira revealed that methyl anthranilate, ethyl 3-hydroxybutanoate, ethyl 2-lllltenate, and 2,5-dimethyl-4 methoxy-3(2H)-furanone were found in high amounts in Concord and Niagara grapes, but only in trace amounts in Elvira grapes (Schreier and Paroschy 1981). Methyl anthranilate was absent in wild V riparia (Schreier and Paroschy 1980) and in V vinifera cultivars (Schreier et al 1976). Oviposition preference of E. comes and E. bistrata in the greenhouse choice experiments was consistent with these difJerences in plant chemistry associated with parent Vitis species.…”

Section: Discussionsupporting

confidence: 62%

Varietal Preferences of Erythroneura Leafhoppers (Homoptera: Cicadellidae) Feeding on Grapes in New York

Martinson

Dennehy

1995

Environmental Entomology

View full text Add to dashboard Cite

Species composition of Erythroneura leafhoppers infesting the 3 major classes of grapes grown in New York was investigated. Eastern grape leafhopper, E. comes (Say), comprised 74-100% of populations collected on the native American (VitL~labmsca Bailey) cultivars 'Concord', 'Niagara', 'Catawba' and 'Delaware'. On interspecific hybrid (Vitis sp.) and Vitis vinifera L. cultivars, E. comes was largely absent, and 97-100% of lea/1lOppers collected were 2 cryptic species, E. bistrata McAtee and E. vitifex Fitch. On the native American variety 'Elvira', a V labrusca X V riparia Michaux hybrid, field populations were 24% E. comes and 74% the E. bistrata/vitifex complex. E. vitis (Harris), E. tricinta Fitch, and E. vulnerata Fitch were also present in commercial grapes, but never exceeded 20% of the populations sampled. Populations on wild V npana adjacent to vineyards were comprised of 24% E. comes, 47%E. histrata/vitifex, 19% E. vitis, and 10% E. tricinta. Dissection revealed that proportions of E. bi';trata and E. vitifex in field collections, varied from 97% E. bistrata to 61% E. vitifex.Oviposition of E. comes and E. bistrata on V vinifera, interspecific hybrid, and native American cultivars was compared in greenhouse choice tests and field no-choice tests. In choice tests, E. comes laid more eggs on Concord and Elvira than on the interspecific hybrid 'Seyva! blanc', or the V vinifem cultivar 'White Riesling'. E. bistrata did not oviposit on Concord when paired with either Elvira, Seyval blanc or White Riesling. When caged to grape leaves in no-choice tests, E. curlles laid the most eggs on native American cultivars and the fewest on V vinifem and interspecific hybrids; E. bi';trata laid the most eggs on hybrid~md V vinifem cultivars, and very few eggs on three native American cultivars. These results show that E. bistrata and E. vitifex are the principal pest species on V vinifera and many interspecific hybrid cultivars in New York, and that E. cumes is the principal leafhopper pest on native American V labrusca cultivars.

show abstract

“…Sesquiterpenes have gained little attention with respect to grape and wine analysis, with only three major studies reporting multiple sesquiterpenes in Riesling, Traminer, Rulän-der, Müller-Thurgau, Scheurebe, Optima, Rieslaner, Baga, and Shiraz grape varieties (Schreier et al 1976, Coelho et al 2006, Parker et al 2007). The sesquiterpene α-ylangene was identified as a candidate marker of pepper character in Australian Shiraz wines, but its aroma contribution to wine could not be confirmed (Parker et al 2007).…”

Section: Terpenesmentioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Robinson

Boss

Solomon

et al. 2013

Am. J. Enol. Vitic.

255

250

View full text Add to dashboard Cite

Abstract:Wine is an ancient beverage and has been prized throughout time for its unique and pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components interacting with our sense organs, producing a neural response that is processed in the brain and resulting in a psychophysical percept that we readily describe as "wine." The chemical components of wine are derived from multiple sources; during fermentation grape flavor components are extracted into the wine and new compounds are formed by numerous chemical and biochemical processes. In this review we discuss the various classes of chemical compounds in grapes and wines and the chemical and biochemical processes that influence their formation and concentrations. The overall aim is to highlight the current state of knowledge in the area of grape and wine aroma chemistry.

show abstract

Identification of volatile constituents from grapes

Cited by 167 publications

References 24 publications

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Varietal Preferences of Erythroneura Leafhoppers (Homoptera: Cicadellidae) Feeding on Grapes in New York

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Contact Info

Product

Resources

About