RT Journal Article
SR Electronic
T1 Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP 301
OP 312
DO 10.5344/ajev.2012.12009
VO 63
IS 3
A1 Raquel M. Callejón
A1 Benjamin Margulies
A1 Gregory D. Hirson
A1 Susan E. Ebeler
YR 2012
UL http://www.ajevonline.org/content/63/3/301.abstract
AB Volatile compounds in wines arise from many sources: they may be extracted from the grapes during fermentation, formed by yeast during fermentation, and/or arise during postfermentation storage and processing. Factors influencing extraction of volatiles from grapes during fermentation have not been widely studied; an improved understanding of the processes and mechanisms involved in the formation or release of wine aroma compounds from grapes during fermentation could help winemakers to optimize or control wine composition and aroma. In this work, we studied the effects of different skin contact times on changes in concentrations of volatile aroma compounds during fermentation of Cabernet Sauvignon grapes. Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry was used to monitor the volatile compounds produced during fermentation. Duration and timing of the skin contact during fermentation showed a measurable effect on volatile composition. Some compounds reached higher concentrations in fermentations performed with skins, while, in other cases, skins acted to “bind” or delay release of volatiles, particularly β-damascenone.