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1 Food Research Program, Agriculture and Agri-Food Canada,
Pacific Agri-Food Research Centre, Summerland, BC, V0H 1Z0 Canada
2 Hawthorne
Mountain Vineyards, Okanagan Falls, BC, V0H 1R0 Canada. Author(s): B. Girard, L. Fukumoto,
G. Mazza, P. Delaquis, B. Ewert; for the Department of Agriculture and Agri-Food, Government
of Canada ©Minister of Public Works and Government Services Canada 2002.
email: girardbh{at}em.agr.ca
Changes in several physicochemical parameters of grape composition including pH, titratable acidity, soluble solids, weight, color, and phenolic content were examined for Gewürztraminer during ripening. Free and potentially volatile terpenes obtained by distillation were also assessed spectrophotometrically using an acidified vanillin assay and by gas chromatography-mass spectrometry (GC-MS). The colorimetric values of potentially volatile terpenes were estimated to account for nearly 84% of the bound terpenes, and the values of the free volatile terpenes reflected primarily the content of unsaturated aldehydes rather than the free terpenes. A procedure using selected ions specific to terpenes was developed to accelerate the analysis time of GC-MS chromatograms. Based on selected ion chromatograms, higher correlations were found for the bound terpene concentrations in Gewürztraminer vis-à-vis total skin phenolics, skin anthocyanins, and the traditional maturity indices of soluble solids and titratable acidity as compared to free terpene content.
Note:
Acknowledgments: The financial support of the Science Council of British Columbia is gratefully
acknowledged. The authors also thank Tom Kopp for technical assistance.
Key words: Gewürztraminer, grapes, Vitis vinifera, free terpenes, bound terpenes, volatiles, flavor, phenolic content, composition
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