Abstract
A method of extraction and determination of free and glycosidically bound terpenols and of benzyl and 2-phenylethyl alcohols is suggested. The extraction was carried out by adsorbing these compounds on a non-ionic resin, Amberlite XAD-2, and then elution with various selective solvents. Free forms were directly determined by gas chromatography; glycosidically bound forms were first enzymatically hydrolysed to release aglycones. This method was applied to a number of mature grape varieties. The levels of glycosidically bound terpenols and aromatic alcohols were always high, usually much higher than the free forms. The varieties can be classified in two groups: those rich in free and bounds forms which give aromatic wines (Muscat varieties and Gewürztraminer), and those which contain small amounts of these compounds and which give more neutral wines.
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