Abstract
Concentrations of vitispirane, 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and damascenone were determined in heated Riesling grape juices expressed from fruit harvested over a range of maturities. There was a positive relationship between the concentrations of the heat-induced volatiles and °Brix values which suggested that precursors of the nor-isoprenoids develop in the fruit along with sugar translocation. Given the importance of TDN in particular to bottle-aged character, this study implicates grape maturity as a contributing factor in the ultimate bottle aging of Riesling wines.
- Received July 1986.
- Copyright 1987 by the American Society for Enology and Viticulture
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