Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany.
Fakultät für Chemie, Technische Universität München, Lichtenbergstraße 4, 85748 Garching, Germany.
J Agric Food Chem. 2022 Nov 2;70(43):13979-13986. doi: 10.1021/acs.jafc.2c06234. Epub 2022 Oct 19.
Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from freshly squeezed juice of Dornfelder grapes revealed (3)-hex-3-enal and -4,5-epoxy-(2)-dec-2-enal with the highest flavor dilution (FD) factors. In contrast, in the final Dornfelder wine prepared thereof, the highest FD factors were found for 2-phenylethyl acetate, 2-phenylethan-1-ol, and ()-β-damascenone. However, for example, among others, (3)-hex-3-enal no longer appeared as an important odorant. To monitor the olfactory changes occurring in single processing steps from Dornfelder grapes to the final wine, selected odorants in grape juice, must, and young as well as aged wine from the same batch of Dornfelder grapes were quantitated. In particular, (3)-hex-3-enal and hexanal decreased considerably during mashing, while, as to be expected, the concentrations of yeast metabolites, e.g., odor-active alcohols and esters, drastically increased during fermentation. To reveal the influence of barrel aging, the odorants of the same Dornfelder wine aged in either barrique barrels or steel tanks were compared.
应用香气提取稀释分析（AEDA）对新榨 Dornfelder 葡萄汁馏分进行分析，结果表明（3）-己烯醛和 -4,5-环氧-(2)-癸-2-烯醛具有最高的风味稀释（FD）因子。相比之下，在由此制备的最终 Dornfelder 葡萄酒中，2-苯乙醇乙酸酯、2-苯乙醇和（）-β-大马酮具有最高的 FD 因子。然而，例如（3）-己烯醛不再作为重要的气味物质出现。为了监测从 Dornfelder 葡萄到最终葡萄酒的单个加工步骤中发生的嗅觉变化，对同一批 Dornfelder 葡萄的葡萄汁、酒醪和陈酿葡萄酒中的选定气味物质进行了定量分析。特别是在糖化过程中（3）-己烯醛和己醛的含量明显下降，而酵母代谢产物（如具有气味活性的醇和酯）的浓度则如预期的那样在发酵过程中急剧增加。为了揭示桶陈酿的影响，比较了在橡木桶或钢罐中陈酿的同一批 Dornfelder 葡萄酒的香气物质。
