Harvest date effects on aroma compounds in aged Riesling icewines.
J Sci Food Agric
; 96(13): 4398-409, 2016 Oct.
Article
en En
| MEDLINE
| ID: mdl-26831038
ABSTRACT
BACKGROUND:
Riesling icewine is an important product of the Ontario wine industry. The objective of this study was to characterize concentrations in aroma compounds in aged icewines associated with three harvest dates (H1, H2, H3) using stir bar sorptive extraction-gas chromatography-mass spectrometry and to make inferences, where appropriate, with respect to their roles in potential wine quality.RESULTS:
Delaying harvest decreased concentrations of many odorants, but increased many critical odor-active compounds; e.g. 1-octen-3-ol, ethyl benzoate, ethyl octanoate, cis-rose oxide, and ß-ionone. H1 wines had higher concentrations of four aldehydes, three alcohols, nine esters, seven terpenes, γ-nonalactone, p-vinylguaiacol, ß-damascenone, and 2-furanmethanol. However, many of these compounds, with some exceptions, have relatively high odor thresholds. Fourteen compounds were above their odor thresholds, including decanal, 1-octen-3-ol, phenylethyl alcohol, four ethyl esters, cis-rose oxide, linalool, γ-nonalactone, p-vinylguaiacol, ethyl cinnamate, ß-damascenone, and 1,1,6-trimethyl-1,2-dihydronaphthalene. H3 wines contained higher concentrations of highly odor-active compounds, e.g. 1-octen-3-ol, cis-rose oxide, and ß-ionone. Only phenylethyl alcohol [H3 odor activity value (OAV) = 0.33 (honey, spice, rose)] and linalool [H3 OAV = 0.92 (floral, lavender)] had H3 OAVs < 1.CONCLUSIONS:
Early harvest increased many esters and aliphatic compounds, but delayed harvest appeared to substantially increase concentrations of several highly odor-active compounds. © 2016 Society of Chemical Industry.Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Vino
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Calidad de los Alimentos
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Vitis
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Almacenamiento de Alimentos
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Compuestos Orgánicos Volátiles
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Producción de Cultivos
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Frutas
País/Región como asunto:
America do norte
Idioma:
En
Revista:
J Sci Food Agric
Año:
2016
Tipo del documento:
Article