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Abstract
To see the effect of the manufacturing process on the aroma of red wine, key odorants in fresh Dornfelder grape juice and must as well as in young red wine and aged wine from the same vintage and grape variety were analyzed. To indicate changes in the most important odorants on the way “from grapes to wine,” 14 selected odor-active compounds were quantified by means of stable isotope dilution assays (SIDA) and odor activity values (OAV) were calculated. In some odorants, considerable differences in the OAVs between the four phases of red wine production were found.
Published Version
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