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Journal of Food Technology
Year: 2008  |  Volume: 6  |  Issue: 3  |  Page No.: 120 - 124

Head Space GC-MS Determination of Volatile Constituents in Wines (Appellation of Origin Controlled (AOC)) and Wine Distillates from Two Different Hellenic Native Grape Varieties (Vitis vinifera L.)

Gerogiannaki-Christopoulou Maria, T. Masouras, I. Provolisianou-Gerogiannaki and M. Polissiou    

Abstract: The volatile compounds are very important for the quality and acceptability of monovarietal wines and its distillates. The professional wine industries in the most areas are relatively young and little is known about those wines and its distillates volatile concentration. Those aromatic volatiles depend on many factors such as grape variety, alcoholic fermentation of must, microclima of cultivated area, vinification procedures employed, wine distillation etc. In this research the volatile constituents of two different Appellation of Origin Controlled (AOC) from Peloponissos (Island of The Ancient Kind Pelopos), Agiorgitiko and Morchofilero (Hellenic native grape varieties (Vitis vinifera L.) wines and its distillates were determined by head space GC-MS. The distillates are characterized by a high content of alcohols, acetates, ethyl esters and fatty acids whereas terpenes and norisoprenoids, alcohols, ethyl esters, acetates, fatty acids were the main constituents present in monovarietal wines(5g L 1 for a-ionone to 268.4 mg L 1 for methanol). The results shows that the concentration and the complicity of terpenes, norisoprenoids, alcohols, ethyl esters and other volatiles in wine and distillate samples gives the unique character of those Hellenic alcoholic drinks and the complicity of compositional characteristics gives the profile of those native Hellenic varieties.

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