Untersuchungen über den Einfluß der Entsäuerung mit Calciumcarbonat auf die flüchtigen Inhaltsstoffe von Traubenmost und Wein

Authors

  • A. Rapp
  • W. Rieth
  • H. Ullemeyer

DOI:

https://doi.org/10.5073/vitis.1985.24.241-256

Keywords:

must, wine, deacidification, acidity, flavour, constituent

Abstract

Investigations on the influence of deacidification with calciumcarbonate on the volatile constituents of grape must and wine

Changes in the volatile constituents of musts and wines occurring during their chemical deacidification with calciumcarbonate were examined by use of GC-MS techniques. Owing to a change in pH, caused by CaC03 addition, an increase in the concentration of some monoterpenes, which are essential for the specific aroma of the varieties Morio-Muskat and Gewürztraminer, could be observed. This increase, concerning the monoterpene alcohols citronellol, nerol, geraniol and others, is due to the encymic hydrolysis of terpene glycosides present in must and wine.

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Published

2015-12-17

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