We thank Mesut Ozden from the Univ. of Cukurova for white wine making.
Aroma Composition of a White Wine of Vitis vinifera L. cv. Emir as Affected by Skin Contact
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 680–683, July 1997
How to Cite
CABAROGLU, T., CANBAS, A., BAUMES, R., BAYONOVE, C., LEPOUTRE, J.P. and GÜNATA, Z. (1997), Aroma Composition of a White Wine of Vitis vinifera L. cv. Emir as Affected by Skin Contact. Journal of Food Science, 62: 680–683. doi: 10.1111/j.1365-2621.1997.tb15434.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 10/25/96, revised 12/12/96, accepted 1/25/97.
Free and glycosidically bound flavor compounds of a white wine from cv. Emir were analyzed by GC-MS, and 75 compounds were identified. The wine was high in volatile phenols. Skin-contact with the juice before fermentation increased amounts of free and glycosidically bound flavor compounds. Quantities of certain compounds were significantly different between control and skin-contact wines.