Effects of time of grape pomace fermentation and distillation cuts on the chemical composition of grape marcs

• Type: Article in International Scientific Journal
• Date: 1999

Authors

Silva, ML (Author) Other; F. Xavier Malcata (Author) Other

Journal

The Journal is awaiting validation by the Administrative Services.

Title: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY

Vol. 208

Pages: 134-143

ISSN: 1431-4630

Indexing

ISI Web of Knowledge - 45 Citations

Scopus - 6 Citations

Other information

Authenticus ID: P-001-6CS

DOI: 10.1007/s002170050390

Abstract (EN): The effects of fermentation time and distillation cuts on the composition of distillates in terms of ethanal, 1,1-diethoxyethane, methanol, 1-butanol, 2-butanol, 1-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol. 3-methyl-1-butanol, ethyl acetate, ethyl 2-hydroxypropanoate, 3-methylbutyl acetate, hexyl acetate. 2-phenylethyl acetate, hexanol, trans-2-hexenol, trans-3-hexenol. cis-3-hexenol, 2-phenylethanol. ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl decanoate. ethyl dobecanoate, 2-methylpropanoic acid, 3-methylbutanoic acid. hexanoic acid, octanoic acid, decanoic acid, and dodecanoic acid were assessed through data generated according to a factorial design using analysis of variance and principal component analysis. Four times of storage of pomace obtained following wine-making of two grape varieties of white Verde wine (Alvarinho and Loureiro) and three distillation cuts were considered: volatile compounds in the 24 samples generated were analyzed directly, and indirectly after extraction and concentration, by capillary gas chromatography. The results generated have suggested clear differences (P < 0.05) between distillate cuts obtained throughout fermentation times for each grape variety. The major differences between the different distillate fractions analyzed were accounted for by the contents of diethyl butanoate. ethyl 2-hydroxypropanoate, and the sum of 3-methylbutanoic and 2-methylpropanoic acids for Loureiro. whereas the main differences were accounted for by the contents of diethyl butanoate and the sum of the carboxylic acids for Alvarinho.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10