Aroma composition of bottle aged white wine
DOI:
https://doi.org/10.5073/vitis.1979.18.148-154Abstract
Analyses by headspace gas chromatography revealed the presence of higher concentrations of furfural, linalool and nerol oxides, ethyl furoate and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and lower concentrations of ethyl n-decanoate in the older wines examined. The observed differences in composition were consistent with changes occurring during storage as shown by previous studies using accelerated ageing techniques.
Influences on aroma of the compositional differences were examined. TDN and dimethyl sulphide were considered to be important to the development of bottle age bouquet whereas higher contents of the monoterpene oxides can be related to loss of grape aroma in wine.
Die Aromazusammensetzung von flaschengereiftem Weißwein
Gaschromatographische Analysen der mit der „headspace"-Technik isolierten Aromakomponenten zeigten, daß in älteren Rieslingweinen höhere Konzentrationen von Furfural, Linalool- und Neroloxid, Äthylfuroat sowie 1,1,6-Trimethyl-1,2-dihydronaphthalin (TDN) und niedrigere Konzentrationen von Äthyl-n-decanoat vorliegen. Die beobachteten Unterschiede der Zusammensetzung stehen in Zusammenhang mit Veränderungen, die - wie in früheren Untersuchungen mittels künstlicher Alterung gezeigt wurde - während der Lagerung erfolgen.
Der Einfluß der unterschiedlichen chemischen Zusammensetzung auf das Aroma wurde geprüft. TDN und Dimethylsulfid werden als wichtige Komponenten des Aromas reifer Flaschenweine angesehen, während der erhöhte Gehalt an Monoterpenoxiden mit dem Verlust des frischen Rieslingbuketts in Verbindung gebracht werden kann.
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