Aroma composition of aged Riesling wine
DOI:
https://doi.org/10.5073/vitis.1983.22.51-63Abstract
The aroma compositions of 1967, 1969, 1971, 1973 and 1975 Riesling wines made under similar conditions were analysed by headspace GC and GC-MS. Over 140 compounds were identified, many of which were derivable from carbohydrate and carotenoid degradations and terpenoid rearrangements. The 2 isomeric vitispiranes and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) were produced in 9 varietal grape juices with heating: the quantities formed were influenced by grape variety and pH. Riesling juice gave the highest concentrations of TDN, which indicated that wine from this grape variety has the most potential to produce aroma-significant quantities of TDN during long-term cellar storage.
Die Aromazusammensetzung von gealtertem Rieslingwein
Die Aromazusammensetzung von Rieslingweinen der Jahrgänge 1967, 1969, 1971, 1973 und 1975, die unter ähnlichen Bedingungen hergestellt worden waren, wurde mit Hilfe der Dampfraum-Gaschromatographie bzw. auf gaschromatographisch-massenspektrometrischero Wege analysiert. Es wurden über 140 Verbindungen identifiziert, von denen sich viele aus abgebauten Kohlenhydraten und Carotinoiden oder aus umgewandelten Terpenoiden herleiten ließen. Bei Wärmebehandlung des Traubensaftes von 9 Rebsorten wurden die beiden isomeren Vitispirane und l,l,6-Trimethyl-1,2-dihydronaphthalin (TDN) gebildet; die entstandenen Mengen waren von Rebsorte und pH abhängig. Rieslingmost erbrachte die höchsten TDN-Konzentrationen. Dies weist darauf hin, daß im Wein dieser Rebsorte bei langer Kellerlagerung am sichersten aromawirksame Mengen von TDN zu erwarten sind.
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