Aroma compounds in aged sparkling wines
2002
Kosmerl, T. | Cegnar, S. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
The tendency of sparkling wine to improve in quality or at least change, during ageing is one of its most enchanting properties. The consequences of ageing are considered highly desirable when it is accompanied by the development of an appreciated aged bouquet, subtle flavour and smoother mouth-feel. The aim of the present study was to determine the concentration of some volatile compounds and lactones in bottle-aged sparkling wines ¯Zlata radgonska penina®, produced by the traditional method (vintage 1980 to 1997), and to find significant changes in the concentration of aldehydes, higher alcohols and lactones during ageing. The samples of the sparkling wine were distilled and analysed by gas chromatography. The following compounds were identified: acetaldehyde, ethyl acetate, n-propanol, iso-butanol, iso-amyl alcohol and 2-phenyl ethanol. To determine lactones (g--octalactone, g-nonalactone, g-decalactone) the samples were extracted and analysed by gas chromatography and mass spectroscopy. The concentration of volatiles in the thirteen samples of sparkling wine varied for: acetaldehyde between 34.6 and 170.9 mg/100 g ethanol, ethyl acetate between 20.2 and 70.3 mg/100 g ethanol, n-propanol between 30.8 and 51.8 mg/100 g ethanol, iso-butanol between 48.5 and 104.1 mg/100 g ethanol, iso-amyl alcohol between 131.3 and 224.4 mg/100 g ethanol, 2-phenyl ethanol between 20.2 and 49.8 mg/100 g ethanol and g-octalactone between 15.0 and 57.5 microg/l. The concentrations of g-nonalactone and g-decalactone were below 4.7 microg/l. Experimental data were analysed by the method of least squares using GLM procedure. The positive statistically significant correlation between the concentration of aroma compounds and the age of sparkling wines were found for acetaldehyde, n-propanol and g-octalactone, the negative correlation for iso-amyl alcohol, while the influence of ageing on the total content of higher alcohols was negligible.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by University of Ljubljana