Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment
Introduction
Muscat of Bornova is a white and aromatic grape variety of Vitis vinifera which produces well-balanced and typical wines with an intense fruity and floral aroma. It is largely predominant in the Izmir province of the Agean region, producing one of the best aromatic wines of Turkey (Selli et al., 2001, Selli et al., 2003). The flavour of aromatic wines, particularly of Muscat varieties, has been extensively studied (Etiévant and Bayonove, 1983, Günata et al., 1986; Schneider, Razungles, Augier, & Baumes, 2001). However, the flavour compounds of Muscat of Bornova wine have not yet been studied.
The aroma profile of wines depends on grape variety, ripeness, yeast activities, pre-fermentative and vinification procedures and ageing (Ebeler, 2001, Schreirer, 1979). In the literature, more than 800 aroma compounds have been reported in wines, including higher alcohols, aldehydes, ketones, esters, acids and monoterpenes (Aznar, Lopez, Cacho, & Ferreira, 2001). The aroma compounds responsible for the characteristics of muscat flavour are mainly derived from the grape and they are mainly monoterpenic compounds (Marais, 1983). In white wine-making, prefermentative skin contact (maceration) has been widely used to enrich the wine in aroma compounds. This technique is characterized by a longer period of contact between the juice and the skins of the grapes, after they are crushed but before pressing. It generally provides good results, depending on the grape cultivar, temperature and time (Cabaroglu and Canbas, 2002, Goilloux-Benatier et al., 1998, Ho et al., 1999, Schmidt and Noble, 1983, Selli et al., 2003). The compounds responsible for varietal aroma are predominant in grape skins (Günata, Bayonove, Baumes, & Cordonnier, 1985). Varietal aroma is the main contributor to the fruity and flowery attributes of white wines (Rapp, 1998). The varietal characteristics of the wine may be enhanced with the skin contact treatment due to the extraction of aroma compounds from the skin. However, skin contact may also result in increasing the astringency, browning potential, and herbaceous character of wines, depending on the maceration conditions and grape ripening (Cabaroglu and Canbas, 2002, Schmidt and Noble, 1983).
The aroma compounds of the Muscat of Bornova must are dominated by monoterpenic compounds (Selli et al., 2003). The aim of this study was to determine potent aroma compounds in wines produced from this cultivar on the basis of odour activity values (OAV) and the effect of the skin contact on wine aroma composition.
Section snippets
Preparation of wine samples
Healthy grapes of cv. Muscat of Bornova (2000 kg) were manually harvested at optimum maturity in the 1999 season in Izmir, and transported to the Experimental Winery at the Department of Food Engineering, University of Cukurova (Adana province). Muscat of Bornova must had a titratable acidity, as tartaric acid, of 6.4 g/l, pH 3.3, and reducing sugar 218 g/l. After harvest, grapes were divided into three batches. The first batch was treated in the standard way with minimal skin contact and
The influence of skin contact time on general wine composition
General composition of wines obtained with different skin contact times from cv. Muscat of Bornova is given in Table 1. The wine composition was affected by the skin contact treatment. The wines made with skin contact, with 6-h and 12-h treatments had higher values for extract, ash, ash alkalinity, total nitrogen, total phenol compounds (absorbance at 280 nm) and browning index (absorbance at 420 nm) than did to the control wine. On the other hand, the wines with skin contact treatments had
Conclusions
In the present work, the aromatic profile of Muscat of Bornova wine was first characterized. According to OAVs, β-damascenone, ethyl hexanoate, ethyl butanoate, isoamyl acetate, 2-phenyl ethyl acetate, linalool, geraniol, and 2-phenyl ethanol were the most characteristic aroma-active compounds of this wine. For the volatiles identified, the increase in the skin contact time did not uniformly increase the levels of the aromatic constituents. In sensory evaluation, wine produced with a 6 h skin
Acknowledgements
The authors thank the Scientific and Technical Research Council of Turkey (TÜBİTAK) for financial support for this research project (Project No. TARP-1858).
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