Effect of grape variety (Vitis vinifera L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillate

Journal International des Sciences de la Vigne et du Vin

Volumn 38, Issue 4, 2004, Pages 225-230

  Gerogiannaki Christopoulou, Maria ^a   Kyriakidis, N V ^a   Panagiotis, E ^a   Athanasopoulos, ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Citric acid addition; Grape pomace distillate; Grape varieties; Vitis vinifera L.

Indexed keywords

VITIS SP.; VITIS VINIFERA;

EID: 20444428024     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. BAUMES R. CORDONNER R., NITZ S. and DRAWERT F., 1986. Identification and determination of volatile constituents in wines from different vine cultivars. J. Sci. Food Agr., 37, 927-943.
2. BOIDRON J.N., CHATONNET P. et PONS M., 1988. Influence du bois sur certaines substances odorantes des vins. Connaissance Vigne et Vin, 22, 275-294.
3. DANILATOS N. and HARVALA A., 1981. Evaluation of wine distillates Greek grape varieties Greek Enological Chronicles 1, 88-93 A6Tlva. EC regulation 1576/1989 L333/89. EC regulation 2870/2000.
4. Hardy P., 1969. Extraction and concentration of volatiles from dilute aqueous and aqueous-alcoholic solution using trichloromethane. J. Agric. Food Chem., 17, 656-658.
5. FAO/WHO Recommendations methods of sampling, 1986. Codex Alimentarius Commission of the joint FAO/WHO Food Standards Program: Food and Agricultural Organization /World Health Organization, Rome.
6. FERREIRA A., A. RAP, J.F. CACHO, HASTRICH H. and YAVAS I. 1993. Fast and quantitative determination of wine flavor compounds using microextraction with freon 113. J.Agric Food Chem., 41, 1413-14gO.
7. GARCIA-JARES C, GARCIA-MARTIN S. and CELA-TORRIJOS C., 1995. Analysis of some highly volatile compounds of wine by means of purge and cold trapping injector capillary gas- chromatography. Application to the differentiation of Rias Biaxas Spanish white wines. J. Agric. Food Chem., 43, 764-768.
8. KANA A., KANELLAKI A. and KOUTINAS A., 1991. Cause of and methods to reduce methanol content of Tsicoudia and Ouzo. Int. J. Food Sci. Techn., 26, 241-247.
9. NYCANEN L. and NYCANEN L., 1991. Volatiles compounds in Food and Beverages .Edited by Henk Maarse. New York-Basel. Hong Kong.
10. ORRIOLS-FEMANDEZ I., 1994. Tecnologia de la distilation en los aguardientes de orujo. Proc. Congresso International de la Viticultura Atlantica (Spain). 291-234.
11. PRISER C., ETIEVANT X.P., NICKLAUS S., BRUN R., 1997. Representative champagne with exracts for gas chromatography - olfactometry analysis. J. Agr. Food Chem., 45, 3511-3514.
12. RAPP.A., HANSTRICH H. and ENGEL H., 1976. Gas-chromatographic investigations on the aroma constituents of grape. Concentration and separation by capillary glass column. Vitis, 15, 29-36.
13. SALINAS M.R., G.L. ALONSO and F.J. JAVIER-INFANTES, 1994. Adsorption thermal desorption gas-chromatography applied to the determination of wine aromas. J.Agric. Food Chem., 42, 1328-1331.
14. SILVA M.L., MALCATA F.X. and REVEL G., 1996. Volatile contents of grape marcs in Portugal. J. Food Comp. Anal., 9, 72-80.
15. SILVA M.L. and MALCATA F.X., 1998. Relation between storage conditions of grape pomace and volatile composition of spirits obtained there from. Am.J. Enol. Vitic., 49, no 1.
16. SOUFLEROS E. et BERTRAND A., 1991. Étude sur le Tsipouro eau-de-vie de marc traditionelle, précurseur de l'Ouzo. Connaissance Vigne Vin, 21, no 2, 93-111.
17. SOUFLEROS E., 1987. La production artisanale du antinasale du Tsipouro a Naoussa (Greece). In Les Eaux-de-vie Traditionelles d'Origine Viticole. Bertrant (Ed). 19-27. Lavoisier, Paris.
18. SOUFLEROS E.H., MYGDALIA AGELIKI S. and NATSKOULIS P., 2004. Characterization and safety evaluation of the traditional Greek fruit distillate « Mouro » by flavor compounds and mineral analysis. Food Chemistry, 86, 625-636.
19. USSEGLIO T., 1971. Le caracteristiche della grappa. Vini d'Italia, 453-462.
20. VEMIN G., C. BONIFACE, J. MERZGER, D. FRAISSE, D. DOAN and S. ALAMERCERY, 1987. Aromas of Syrah wines: Identification of volatiles compounds by GC-MS spectra data bank and classification by statistical methods.in; Frontiers of flavors. Proceedings of the 5th Int. Flavor Conference, Porto Karras, Chalkidiki, Greece, 1-3 July.