Identification of aroma components of Spanish ‘Verdejo’ wine

✍ Scribed by Tomas Herraiz; Guillermo Reglero; Pedro J Martin-Alvarez; Marta Herraiz; Maria D Cabezudo

• Publisher: John Wiley and Sons
• Year: 1991
• Tongue: English
• Weight: 788 KB
• Volume: 55
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740550111

✦ Synopsis

Abstract

Aroma components of ine resulting from fermentation of grape must from the Verdejo cultivar ere isolated by continuous liquid‐liquid extraction and further fractionation on a silica gel column. One hundred and thirty‐to substances, including alcohols, esters, carbonyl compounds, terpenes, acids and sulphur compounds, ere identified by using GC‐MS; some had not been previously detected in ines. Data are given hich could lead to the characterisation of the Verdejo cultivar and the effect of the elaboration of young ines. The sensory contribution of some volatile compounds to the flavour of Verdejo ine is also studied.