Vergleichende gaschtomatographische Untersuchungen über die Aromastoffzusammensetzung der Weine verschiedener <i>Vitis-vinifera</i>- und pilzresistenter Rebsorten

Authors

  • A. Rapp
  • S. Ringlage

DOI:

https://doi.org/10.5073/vitis.1989.28.21-29

Keywords:

wine, flavour, constituent, analysis, statistics, sensory rating, characteristic, variety of vine, fungus, resistance

Abstract

Gaschromatographic investigations comparing the volatiles of wines of Vitis vinifera and fungus resistant grapevine varieties

Comparing the aromagrams of wines from Vitis vinifera and interspecific new varieties, only quantitative differences in the wine composition were found . By use of correlation analysis and backward elimination methods, the most typical compounds for discriminating different groups were found. lt was possible to separate the examined varieties into 3 groups by selecting 17 aroma compounds. The number of significant compounds can even be reduced . by employing linear combinations.
Fungus resistant new varieties originating from V. vinifera x Villard blanc are very similar to the V. vinifera varieties. These results are supported by sensory examination.

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Published

2015-12-14

Issue

Vol. 28 No. 1 (1989): VITIS

Section

Article

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