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Effect of grape maturity and juice treatments on terpene concentrations and wine quality of Vitis vinifera L. cv. Weisser Riesling and Bukettraube

J. Marais,C. V. Wyk

Published 2017 in South African Journal of Enology and Viticulture

ABSTRACT

The effect of grape maturity aud different juice treatments, namely free-run, skin-contact, pressing and heat treatment on individual terpene concentrations in Weisser Riesling and Bukettraube juices and wines, as well as on different wine quality parameters, was investigated. Linalool, hotrienol, alpha-terpineol, nerol, geraniol, citronellol, 3,7-dimethylocta-1,5-dien-3,7-diol and the furan and pyran Iinalool oxides were analysed gas chromatographically. Wine quality parameters, such as terpene-like character, cultivar authenticity and overall wine quality of these wines were sensorially evaluated. Increases in grape maturity and the application of juice treatments, like skin-contact and heat treatment, caused significant increases in the concentrations of the majority of terpenes analysed. These changes were, to a limited extent, reflected in the intensities and qualities of some wine characteristics. Heat treatment emerged as the single factor, causing the most prominent increases in terpene concentrations and improvement in overall wine quality.

PUBLICATION RECORD

  • Publication year

    2017

  • Venue

    South African Journal of Enology and Viticulture

  • Publication date

    2017-05-09

  • Fields of study

    Agricultural and Food Sciences, Chemistry

  • Identifiers
    DOI 10.21548/7-1-2343
  • External record

    Open on Semantic Scholar

  • Source metadata

    Semantic Scholar

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