Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening

Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening

•Molecular markers of dried fruit aromas of musts and wines were identified.•Aroma reconstitution experiments were performed.•Grape dehydration under artificial light increases the production of compounds.•We underline in situ oxidation mechanisms during grape dehydration.•Identification of 2-hydrox...

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Veröffentlicht in:Food chemistry 2018-11, Vol.266, p.245-253
Hauptverfasser: Allamy, Lucile, Darriet, Philippe, Pons, Alexandre
Format: Artikel
Sprache:eng
Schlagworte:
Chemical and Process Engineering
Engineering Sciences
Food engineering
Life Sciences
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Zusammenfassung:•Molecular markers of dried fruit aromas of musts and wines were identified.•Aroma reconstitution experiments were performed.•Grape dehydration under artificial light increases the production of compounds.•We underline in situ oxidation mechanisms during grape dehydration.•Identification of 2-hydroxy-3-methylnonan-4-one as reduction product of MND.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.06.022