The evolution of champagne volatiles during ageing

Abstract

The change in aroma composition during champagneageing on yeast has been studied by gas chromatography and coupled gas chromatography-mass spectrometry of the volatiles trapped on Porapak Q. Analyses were made on samples kept on yeasts for 2 months and I , 2, 3,4, 5, 6 , 7 and 16 years, respectively. A rapid increase in the level of volatiles was noted in the first period. As ageing proceeded a slow decrease of nerolidol, isoamyl butyrate and hexyl acetate level was observed while vitispirane and benzaldehyde concentrations increased. After a 16 year period, benzaldehyde concentration increased to a level of 4 mg litre-].

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

“…During wine ageing, benzaldehyde formation has been attributed to phenylalanine oxidation (Loyaux et al, 1981), while other authors have reported its origin from amygdalin (Nykänen & Suomalainen, 1982). The concentration of benzaldehyde in a range of white wines oxidised for one week was found to be between 20 and 313 µg/L , and the compound correlated well with the term "liquor" .…”

Affinage et qualité du Gruyère de Comté. V. Influence de l'affinage sur la teneur en composés volatils

“…Cette phase aqueuse est saturée avec du chlorure de sodium puis amenée à pH 9,5 avec de l'hydrogénocarbonate de sodium puis extraite par du Forane 11 distillé (1 fois 10 ml et 4 fois 7 ml). Après avoir ajouté à l'extrait organique, 2 f-LI d'une solution de dodécane à 1 % dans du dichlorométhane, comme standard interne, cet extrait est concentré à 30 f-LIavec des colonnes de Dufton de différentes tailles (LOYAUX et al, 1981). (LEFORT, 1980 ;GUICHARD et ISSANCHOU, 1983 (LEBART et MORINEAU, 1985).…”

Role of Certain Volatile Thiols in the Bouquet of Aged Champagne Wines

“…The volatile compounds (4,5-dimethyltetrahydrofuran-2,3-dione, 5-ethoxybutyrolactone, benzaldehyde, and diacetyl) previously identified in old Champagne wines (3)(4) did not account for the empyreumatic nuances in their bouquet.…”