Supervisors info:
Ι.Ν Παπαδογιάννης Καθηγ., Αδ. Παρασκευοπούλου Επίκ. Καθηγ., (Επιβλέπουσα)., Ευφ. Χατζηδημητρίου Επίκ. Καθηγ.
Summary:
The odour-active compounds of young white wines from Vitis vinifera cv.
Malagousia, an indigenous Greek grape variety, were identified by gas
chromatography-olfactometry using aroma extract dilution analysis. Among
detected odorants, the majority were yeast metabolism related as well as other
compounds responsible for the varietal character of the wines. On the basis of
flavour dilution (FD) factors, the compound having the highest FD was
3-methyl-1-butanol, followed by hotrienol, ethyl hexanoate, 2-phenylethanol,
ethyl octanoate, isobutyl acetate, isoamyl acetate, hexanol. Monoterpenes, such
as geraniol acetate, 2,6-dimethyl-7-octen-2,6-diol, linalool, also contributed
significantly to the overall wine aroma. The perceived odours were classified
into six different odorant families (fruity, floral, green/fresh, sweet, spicy,
fatty/pungent) describing the aroma profile of the wines. According to the sum
of the FD values assigned to each family, the sweet and fruity series were
found to play a predominant role in Malagousia wine followed by floral and
fatty ones.
Keywords:
WINE , MALAGOUZIA, GAS CHROMATOGRAPHY-OLFACTOMETRY, VOLATILE COMPOUNDS
