Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying

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• 作者：María Jesús Ruiz-Bejarano ; Remedios Castro-Mejías…
• 刊名：Journal of Food Science and Technology
• 出版年：2016
• 出版时间：June 2016
• 年：2016
• 卷：53
• 期：6
• 页码：2519-2531
• 全文大小：482 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402
• 卷排序：53

文摘

Sweet Sherry wines from Pedro Ximénez and Muscat sun and chamber-dried grapes during vintages 2009 and 2010 were aged in American oak wood for 12 months. Their volatile content was periodically analyzed using SBSE-GC-MS. Cluster analysis and principal component analysis demonstrated that the volatile compounds considered can be used to detect grape variety and vintage. Principal component analysis for each grape variety, clearly differentiated aging time and vintage. Drying type was the least significant factor. Sweet wines produced using chamber driers were from Pedro Ximénez and Muscat grapes provides similar in volatile constituents as those produced by traditional process.KeywordsSweet Sherry winesVolatile compoundsOak caskChamber dryingMuscatPedro Ximénez