Changes of volatile compounds in vitis labrusca ‘Doonuri’ grapes during stages of fruit development and in wine

This study was investigated to elucidate the changes in volatile compounds of grapes of the ‘Doonuri’ that occurred during the ripening and that found in wine made from these grapes. Volatile compounds were extracted by simultaneous steam distillation and were subjected to gas chromatography–mass spectrometry. Ten alcohols, 8 aldehydes, 14 esters, 7 ketones and lactones, and 3 other odor-active compounds were identified in grapes during ripening of berries and in wine. Alcohol compounds were detected at high concentrations than other compounds in wine. The concentrations of aldehydes were highest at initial stage of berry development, but was not detectable in wine. Ester, ketone, and lactone compounds were appeared primarily after veraison and were consistently increased till harvest period. Ester, ketone, and lactone compounds in wine had higher odor activity values than other compounds. The flavor of the ‘Doonuri’ grapes and wine was primarily developed from ester, ketone, and lactone compounds and unusual aroma like slightly dried peppery and tobacco leaf.