scholarly journals Determination of Some Volatile Compounds in Fruit Spirits Produced from Grapes (Vitis Vinifera L.) and Plums (Prunus domestica L.) Cultivars

2014 ◽  
Vol 2 (4) ◽  
pp. 41 ◽  
Author(s):  
Vesna Kostik
Keyword(s):  
Vitis Vinifera ◽  
Volatile Compounds ◽  
Vitis Vinifera L ◽  
Prunus Domestica ◽  
Fruit Spirits

DETERMINATION OF CLUSTER CHARACTERISTICS AND POMOLOGICAL PROPERTIES OF SELECTED CLONES OF 'ELHAMRA' (VITIS VINIFERA L.) GRAPE CULTIVAR

2013 ◽  
pp. 99-106
Author(s):  
A. Dardeniz ◽  
M. Seker ◽  
M.A. Gundogdu ◽  
L. Turker ◽  
G. Arda ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Grape Cultivar

Concealed ester formation and amino acid metabolism to volatile compounds in table grape (Vitis vinifera L.) berries

Plant Science ◽  
2018 ◽  
Vol 274 ◽  
pp. 223-230 ◽  
Author(s):  
Itay Maoz ◽  
Rachel Davidovich Rikanati ◽  
Daniel Schlesinger ◽  
Einat Bar ◽  
Itay Gonda ◽  
...  
Keyword(s):  
Amino Acid ◽  
Vitis Vinifera ◽  
Volatile Compounds ◽  
Amino Acid Metabolism ◽  
Acid Metabolism ◽  
Table Grape ◽  
Vitis Vinifera L ◽  
Ester Formation

Determination of Piceid and Resveratrol in Spanish Wines Deriving fromMonastrell(Vitis vinifera L.) Grape Variety

2004 ◽  
Vol 52 (17) ◽  
pp. 5396-5403 ◽  
Author(s):  
Juan F. Moreno-Labanda ◽  
Ricardo Mallavia ◽  
Laura Pérez-Fons ◽  
Victoria Lizama ◽  
Domingo Saura ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Grape Variety

scholarly journals Influence of different malolactic fermentation techniques on changes in chemical properties and volatile compounds of cv. Teran red wine (Vitis vinifera L.)

2021 ◽  
Vol 22 (3) ◽  
pp. 582-595
Author(s):  
Tomislav Plavša ◽  
Ana-Marija Jagatić Korenika ◽  
Igor Lukić ◽  
Marijan Bubola ◽  
Ana Jeromel
Keyword(s):  
Vitis Vinifera ◽  
Volatile Compounds ◽  
Red Wine ◽  
Chemical Properties ◽  
Malolactic Fermentation ◽  
Vitis Vinifera L

scholarly journals Effect of grape variety (Vitis vinifera L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillate

OENO One ◽  
2004 ◽  
Vol 38 (4) ◽  
pp. 225 ◽  
Author(s):  
Maria Gerogiannaki-Christopoulou ◽  
Nikolaos V. Kyriakidis ◽  
Panagiotis E. Athanasopoulos
Keyword(s):  
Citric Acid ◽  
Vitis Vinifera ◽  
Volatile Compounds ◽  
Internal Standard ◽  
Grape Pomace ◽  
Grape Variety ◽  
Ionization Detector ◽  
Flame Ionization ◽  
Grape Varieties

<p style="text-align: justify;">Agrape pomace distillate was produced from 4 Greek white grape varieties (<em>Vitis vinifera</em> L.). Pomace was fermented with and without addition of citric acid, acting as an antibacterial agent, during fermentation. Fermented grape pomace was distilled in a traditional copper distillation apparatus.. Five major volatile compounds, including methanol, were measured. Pentanol-3 was used as an internal standard. Flame ionization detector (FID) coupled to capillary gas chromatography was used for determination of five volatile distillate components. The addition of citric acid resulted in the reduction of methanol content by about 15%. All the other components studied did not affect in any appreciable degree.</p>

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