Nachweis und Bestimmung von "Furaneol" (2,5-Dimethyl-4-hydroxy-3-furanon) in Weinen von <i>Vitis vinifera</i>-Sorten

Authors

  • A. Rapp
  • L. Engel

DOI:

https://doi.org/10.5073/vitis.1995.34.71-72

Keywords:

wine, Vitis vinifera, furaneol, analysis

Abstract

Research Note

2,5-Dimethyl-4-hydroxy-3-furanon (Furaneol), die Komponente, die in amerikanischen Wild- und Kulturreben und den älteren pilzresistenten Rebsorten die unerwünschte Erdbeernote verursacht, konnte erstmals auch in Weinen von V. vinifera-Sorten nachgewiesen werden. Die durch zweidimensionale Gaschromatographie ermittelten Gehalte liegen bei <1 bis 30 ppb. Durch Maischeerwärmung hergestellte Rotweine enthalten deutlich höhere Gehalte als die entsprechenden durch Maischegärung erzeugten Produkte.

Determination and detection of furaneol (2,5-Dimethyl-4-hydroxy-3-furanon) in wines from Vitis vinifera varieties

Furaneol((R)) (2,5-dimethyl-4-hydroxy-3-furanone), typical for the strawberry taste of wines from American hybrids and wild vines as well as fungus resistant new crossings could be detected for the first time in wines from Vitis vinifera grapes. Analysis by two dimensional gaschromatography showed contents in the range of < 1 to 30 ppb. Heat treatment of mash leads to increased furaneol level in red wine.

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Published

2015-08-13

Issue

Vol. 34 No. 1 (1995): Vitis

Section

Article

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