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

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dc.contributor.authorMarais, J.en_ZA
dc.contributor.authorVan Wyk, C. J.en_ZA
dc.date.accessioned2017-06-22T10:32:42Z
dc.date.available2017-06-22T10:32:42Z
dc.date.issued1986
dc.descriptionCITATION: Marais, J. & Van Wyk, C. J. 1986. Effect of grape maturity and juice treatments on terpene concentrations and wine quality of vitis vinifera L. cv. weisser riesling and bukettraube. South African Journal of Enology & Viticulture, 7(1):26-35, doi:10.21548/7-1-2343.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractThe 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.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/2343
dc.description.versionPublisher's versionen_ZA
dc.format.extent10 pages : illustrationsen_ZA
dc.identifier.citationMarais, J. & Van Wyk, C. J. 1986. Effect of grape maturity and juice treatments on terpene concentrations and wine quality of vitis vinifera L. cv. weisser riesling and bukettraube. South African Journal of Enology & Viticulture, 7(1):26-35, doi:10.21548/7-1-2343en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/7-1-2343
dc.identifier.urihttp://hdl.handle.net/10019.1/101822
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA
dc.subjectGrape maturityen_ZA
dc.subjectGrapes -- Juice treatmentsen_ZA
dc.subjectWine qualityen_ZA
dc.subjectWine and wine makingen_ZA
dc.titleEffect of grape maturity and juice treatments on terpene concentrations and wine quality of Vitis vinifera L. cv. Weisser Riesling and Bukettraubeen_ZA
dc.typeArticleen_ZA
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