Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
Food Chem. 2013 Aug 15;139(1-4):1052-61. doi: 10.1016/j.foodchem.2012.12.048. Epub 2013 Jan 17.
The postharvest dehydration is one of the most important steps in obtaining a high quality naturally sweet wine and it can play an important role in modulating the production and the release of volatile compounds. However, only a few studies have analysed the changes in the free and bound volatile compounds of grapes throughout the process. In this work, GC-MS was applied to determine the aromatic composition of Garnacha Tintorera grapes subjected to off-vine dehydration or raisining at several points during the process. The total water loss in 83 days was about 62% and the sugar concentration rose from 225 to 464 g/L. Within the free volatile compounds, isoamyl alcohols, benzaldehyde and guaiacol registered the largest increase above the concentration effect due to water loss; while within the bound volatile compounds were isoamyl alcohols, ethyl vanillate and benzoic acid. The aromatic profile of the raisins obtained were mainly caramelised, floral, phenolic and burned.
采后脱水是获得高质量天然甜酒的最重要步骤之一，它可以在调节挥发性化合物的产生和释放方面发挥重要作用。然而，只有少数研究分析了葡萄在整个过程中游离和结合的挥发性化合物的变化。在这项工作中，GC-MS 被应用于测定 Garnacha Tintorera 葡萄在整个过程中的几个时间点进行离蔓脱水或葡萄干干燥时的芳香成分。83 天内总失水量约为 62%，糖浓度从 225 克/升上升到 464 克/升。在游离挥发性化合物中，异戊醇、苯甲醛和愈创木酚因水分损失而导致浓度效应的增加最大；而在结合挥发性化合物中，异戊醇、乙基香草醛和苯甲酸的增加最大。获得的葡萄干的芳香特征主要是焦糖、花香、酚类和烧焦。
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