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The Effect of Heat and Light on the Composition of Some Volatile Compounds in Wine by Maurizio D’Auria; Lucia Emanuele; Rocco Racioppi is a Agricultural and Biological Sciences article available to read on EtoBox.

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HS-SPME-GC-MS analysis of Aglianico del Vulture red wine from Southern Italy showed the presence of ethyl acetate, 3-methyl-1-butanol, 3-methylbutyl acetate, ethyl hexanoate, diethyl butanedioate, ethyl octanoate, and ethyl decanoate. Thermal treatment for 24 h in the 20-60 °C range showed that for most of the compounds analysed the simple transition from 20 to 30 °C induces a significant modification on the composition of volatile compounds. A sharp decrease was observed for ethyl acetate, diethyl butanedioate, and 3-methylbutyl acetate; a moderate decrease was observed for ethyl hexanoate, while an increase was observed for 3-methyl-1-butanol, ethyl octanoate, and ethyl decanoate. The temperature of 40 °C induces the maximum evolution of this type of compound. Higher temperatures induce a reduction of volatile compounds in wine. Irradiation of Barolo (red wine, Northern Italy), Amarone (red wine, Northern Italy), and Brunello di Montalcino (red wine, Central Italy), at 20 °C was performed with a 13 W neon lamp. 3-Methyl-1-butanol was affected by the irradiation. In the case of Barolo and Amarone, we observed a moderate increase, while, for Brunello di Montalcino, a decrease was o

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Author

Maurizio D’Auria; Lucia Emanuele; Rocco Racioppi

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2009

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)