Bartlett pear unsaturated ethyl deconoates and C<sub>9</sub> compounds among components characterizing cv. Catalan roxo grape marc distillates

Authors

  • G. Versini
  • A. Dalla Serra
  • I. Orriols
  • S. Inama
  • M. Marchio

DOI:

https://doi.org/10.5073/vitis.1995.34.57-62

Keywords:

unsaturated ethyl decanoates, C9 compounds, methyl and ethyl salicylate, metabolism, marc distillate, Catalan roxo grape variety

Abstract

Catalan roxo marc distillates contain compounds at an unusual level in a grape derivate. The most peculiar are several unsaturated ethyl decanoates typical of Bartlett pear distillates and derived from ethyl esters found in the grape skins, some of which partially modified in the stereoisomery probably by the fermentation process. Remarkable compounds are unbranched aliphatic C-9 compounds at different oxidation state as well as ethyl nonanoate. At sensorially interesting levels methyl and ethyl salicylate and ethyl cinnamate, monoterpenols typical of floral-like varieties, vitispiranes and 4-ethylguaiacol are detected. Methyl salicylate is found in the berry as free and bound compound as several monoterpenols.

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Published

2015-08-13

Issue

Vol. 34 No. 1 (1995): Vitis

Section

Article

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