RT Journal Article
SR Electronic
T1 Stability of Free and Bound Fractions of Some Aroma Components of Grapes cv. Muscat During the Wine Processing: Preliminary Results
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 112
OP 114
DO 10.5344/ajev.1986.37.2.112
VO 37
IS 2
A1 Y. Z. Gunata
A1 C. L. Bayonove
A1 R. L. Baumes
A1 R. E. Cordonnier
YR 1986
UL http://www.ajevonline.org/content/37/2/112.abstract
AB The stability of free and glycosidically-bound fractions of some components of Muscat grape aroma (terpenols and aromatic alcohols) was investigated during alcoholic fermentation and in wines of different ages. Some free terpenols, such as linalool, vary little during fermentation; for others, such as geraniol, the decrease is considerable. Hydrolysis of bound terpenols is low. During wine aging, and depending on the different terpenols, slow hydrolysis of terpenoid glycosides seems to occur in wine. Free linalool and α-terpineol increased while geraniol and nerol decreased in older wines.