Abstract
Two grape varieties, Baco Noir and Gamay, were subjected to carbonic maceration (CM) conditions for 3, 6, 9, 12 and 15 days and the levels of higher alcohols, diacetyl, acetoin and 2,3-butanediol were determined. Diacetyl was not present in any of the CM juices. Acetoin and 2,3-butanediol were produced in the grapes and their amounts increased as the time of CM increased. On the 15th day of CM, acetoin was 12.6 ± 0.9 mg/l in Baco Noir juice and 3.2 ± 0.1 mg/l in Gamay juice, and 2,3-butanediol was 68.2 ± 3.9 mg/l in Baco Noir juice and 19.9 ± 1.2 mg/l in Gamay juice. 1-propanol, 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1-butanol appeared in trace amounts (the highest among them was 3.3 ± 0.0 mg/l) in the CM Baco Noir juices and were not detected in the CM Gamay juices. Based on these results, the sensory contribution of higher alcohols from grape CM would be inconsequential when compared to that from yeast metabolism.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
