Formation and occurrence of flavor components in Noble muscadine wine |
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| Affiliation: | 1. Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia;2. CSIRO, Agriculture and Food, PMB 2, Glen Osmond, South Australia, 5064, Australia;1. Área de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla La-Mancha, Campus Universitario, s/n, 13071, Ciudad Real Spain;2. IRICA (Instituto Regional de Investigación Científica Aplicada), Universidad de Castilla La-Mancha, Campus Universitario, s/n, 13071, Ciudad Real, Spain;3. Food and Nutritional Sciences Department, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, RG6 6AP, Reading, United Kingdom;1. Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine “Ion Ionescu de la Brad” Iasi, Iasi, Romania;2. Agricultural Chemistry Department, Building Marie Curie, Campus of Rabanales, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain;3. Biochemistry and Molecular Biology Department, Building Severo Ochoa, Campus of Rabanales, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain |
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| Abstract: | Flavor development in Noble muscadine wine during fermentation and aging was determined with a combined gas chromatograph-mass spectrometer. The source of 2-phenylethanol, a major aroma component of the wine, is predominantly through biosynthesis during the vinification process, although the alcohol was also found to be present in fresh muscadine grape skin. The involvement of substituted benzene derivatives in the formation of phenyl ethanol during fermentation and aging of wines is proposed. The complexity of the volatile aroma extracts increased with time, especially after fermentable sugars were exhausted. Anaerobic formation of fatty acid esters also commenced after active fermentation had ceased. These compounds constitute major components of the aged muscadine wine. Effluent sniffing indicated that many odorous compounds including phenyl ethanol and methyl succinate contribute significantly to the muscadine wine aroma. |
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