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Article

Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins

Raquel M. Callejón, Benjamin Margulies, Gregory D. Hirson, Susan E. Ebeler
Am J Enol Vitic.  2012  63: 301-312  ; DOI: 10.5344/ajev.2012.12009
Raquel M. Callejón
1Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/P. García González 2, E- 41012, Sevilla, Spain
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Benjamin Margulies
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Gregory D. Hirson
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Susan E. Ebeler
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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  • For correspondence: seebeler@ucdavis.edu
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Abstract

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.

  • wine
  • Cabernet Sauvignon
  • HS-SPME GC-MS
  • β-damascenone
  • C13-norisoprenoids
  • acetate esters
  • fatty acid ethyl esters
  • C6-aldehydes
  • C6-alcohols
  • ©2012 by the American Society for Enology and Viticulture
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Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins
Raquel M. Callejón, Benjamin Margulies, Gregory D. Hirson, Susan E. Ebeler
Am J Enol Vitic.  2012  63: 301-312  ; DOI: 10.5344/ajev.2012.12009
Raquel M. Callejón
1Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/P. García González 2, E- 41012, Sevilla, Spain
  • Find this author on Google Scholar
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Benjamin Margulies
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Gregory D. Hirson
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Susan E. Ebeler
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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  • For correspondence: seebeler@ucdavis.edu

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Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins
Raquel M. Callejón, Benjamin Margulies, Gregory D. Hirson, Susan E. Ebeler
Am J Enol Vitic.  2012  63: 301-312  ; DOI: 10.5344/ajev.2012.12009
Raquel M. Callejón
1Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/P. García González 2, E- 41012, Sevilla, Spain
  • Find this author on Google Scholar
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Benjamin Margulies
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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Gregory D. Hirson
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
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  • Search for this author on this site
Susan E. Ebeler
2Department of Viticulture and Enology, University of California, Davis, CA 95616.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: seebeler@ucdavis.edu
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