Determination of volatiles from red wines made by carbonic maceration using solid phase microextraction (SPME) technique

Acta Alimentaria

Volumn 28, Issue 1, 1999, Pages 95-101

  Vas, Gy ^a   Lorincz Gy ^b  

^a FVM Szoleszeti es Boraszati Kutatointezete Kecskemet   (Hungary)

^b EGERVIN Vineyard Co   (Hungary)

Author keywords

Anaerobic metabolism; Carbonic maceration; SPME; Volatiles

Indexed keywords

EID: 0033095020     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

1. BITTEUR, S., TESNIÉRE, C., SARRIS, J., BAUMES, R., BAYONOVE, C., & FLANZY, C. (1992): Carbonic anaerobiosis of muscat grapes. I. Changes in the profiles of free and bound volatile. Am. J. Enol. Vitic., 43, 41-48.
2. BRANDER. C. F., KEPNER, R. C., & WEBB, A. D. (1980): Identification of some volatile compounds of wine of Vitis vinifera cultivar Pinot noir. Am. J. Enol. Vitic., 31, 69-75.
3. DUCRUET, V. (1984): Comparison of the headspace volatiles of carbonic maceration and traditional wine. Lebensm. Wiss. + Technol., 17, 217-221.
4. ETIÉVANT, P. X., ISSANCHOU, N., MARIE, S., DUCRUET, V., & FLANZY, C. (1989): Sensory impact of volatile phenols on red wine aroma: Influence of carbonic maceration and time of storage. Sci. Aliments, 9, 19-33.
5. FLANZY, C., FLANZY, M., & BENARD, P. (1987): La vinification par maceration carbonique. INRA, Paris, pp. 72.
6. LÖRINCZ, GY., KÁLLAY, M., & KORÁNY, K. (1996): Examination of aroma components in white wines made by carbon dioxide technology. Hort. Sci., 28, (3-4) 59-63.
7. NAVARRO, G., ZUNEL, C., MÉNDEZ, C., & NAVARRO, S. (1988): Vinificaciones comparadas en tinto tradicional y por maceracion carbonica, de Vitis vinifera, variedad Monastrell. IV. Pectinas. Anal. Bromatol. XL-2, 369-373.
8. SALINAS, M. R., ALONSO, G. L., NAVARRO, G., PARDO, F., JIMENO, J., & HUERTA, M. D. (1996): Evolution of aromatic composition of wines undergoing carbonic maceration under different aging conditions. Am. J. Enol. Vitic., 47, 134-144.
9. TESNIÉRE, C., BAUMES, R., BAYONOVE, C., & FLANZY, C. (1989): Effect of simulated alcoholic fermentation on aroma components of grape berries during anaerobic metabolism. Am. J. Enol. Vitic., 40, 183-188.
10. VERSINI, G., & TOMASI, T. (1983): Confronto tra i componenti volatile dei vini rossiottenuti con macerazione tradizionale e macerazione carbonica. Importanza differenziante del cinnamato di etila. L'Enotecnico, 19, 595-600.