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Stability of Free and Bound Fractions of Some Aroma Components of Grapes cv. Muscat During the Wine Processing: Preliminary Results
Abstract
The stability of free and glycosidically-bound fractions of some components of Muscat grape aroma (terpenols and aromatic alcohols) was investigated during alcoholic fermentation and in wines of different ages. Some free terpenols, such as linalool, vary little during fermentation; for others, such as geraniol, the decrease is considerable. Hydrolysis of bound terpenols is low. During wine aging, and depending on the different terpenols, slow hydrolysis of terpenoid glycosides seems to occur in wine. Free linalool and α-terpineol increased while geraniol and nerol decreased in older wines.
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“However, their activity towards glycoside precursors seems to be very low (Günata et al. 1986, Delcroix et al. 1994, Hernández et al. 2003).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Günata et al. 1986
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216
Metadata
- Authors
- Gunata, Y. Z., Bayonove, C. L., Baumes, R. L., & Cordonnier, R. E.
- Venue
- American Journal of Enology and Viticulture
- Published
- 1986
- Volume
- 37
- Issue
- 2
- Pages
- 112-114
- ISSN
- 0002-9254
- Cited by
- 96
- References
- 0
- Language
- en
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- CoChat. (2026). Citation check: Stability of Free and Bound Fractions of Some Aroma Components of Grapes cv. Muscat During the Wine Processing: Preliminary Results. https://app.cochat.ai/papers/10.5344/ajev.1986.37.2.112
- The paper
- Gunata, Y. Z., Bayonove, C. L., Baumes, R. L., & Cordonnier, R. E. (1986). Stability of Free and Bound Fractions of Some Aroma Components of Grapes cv. Muscat During the Wine Processing: Preliminary Results. American Journal of Enology and Viticulture. https://doi.org/10.5344/ajev.1986.37.2.112
