Characterisation of the aroma of the hybrid Ferdinand de Lesseps (Vitis vinifera x Vitis labrusca)
Date
2000
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
South African Society for Enology and Viticulture
Abstract
Freon 11-extracted volatiles of Ferdinand de Lesseps grape juice were studied by capillary gas chromatography, capillary gas chromatography-mass spectrometry and gas chromatography-sniffing. The berries were crushed under an inert atmosphere and the juice extracted with Freon 11 for 20 hours. Thirty-one compounds were reported. The juice was quantitatively characterised mostly by esters, particularly hydroxy esters. These esters are most probably responsible for the sweetish pineapple aroma of Ferdinand de Lesseps grapes whereas o-aminoacetophenone and 2,5-dimethyl-4-hydroxy-3(2H)-furanone could contribute to its hybrid note.
Description
CITATION: Rogers, I. M. & Van Wyk, C. J. 2000. Characterisation of the aroma of the hybrid Ferdinand de Lesseps (Vi tis vinifera x Vi tis labrusca). Africa. South African Journal of Enology & Viticulture, 21(1):48-51, doi:10.21548/21-1-2187.
The original publication is available at http://www.journals.ac.za/index.php/sajev
The original publication is available at http://www.journals.ac.za/index.php/sajev
Keywords
Wine and wine making, Ferdinand de Lesseps grapes -- Characterisation, Wine -- Flavour and odour
Citation
Rogers, I. M. & Van Wyk, C. J. 2000. Characterisation of the aroma of the hybrid Ferdinand de Lesseps (Vi tis vinifera x Vi tis labrusca). Africa. South African Journal of Enology & Viticulture, 21(1):48-51, doi:10.21548/21-1-2187