title: Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety.
abstract: Changes in 36 volatile compounds of must from ripe grapes dried by direct exposure to sun and must from ripe grapes were studied. Compounds not dependent on sampling site in both musts were selected, and their concentration/Brix degree ratio values, were subjected to variance analysis. Only butan-1-ol and isoamyl alcohols showed no differences, while (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, (E)-hex-2-en-1-ol, (E)-hex-2-enal, hexanoic acid, isobutanol, benzyl alcohol, 2-phenylethanol, gamma-butyrolactone, gamma-hexalactone, and 5-methylfurfural, showed significant differences between the two must types, which may be ascribed to the drying process. An approach to describe must odor has been carried out by grouping volatile compounds in aromatic series, increasing their values in the fruity, solvent, sweet, and roasted series and diminishing the herbaceous as a consequence of the drying process.
authors.affiliation: Department of Agricultural Chemistry, University of Córdoba, Campus Rabanales, Ctra. N- IV, km 396, 14014 Córdoba, Spain.
authors.forename: Miguel
authors.initials: M
authors.lastname: Franco
authors.forename: Rafael Andrés
authors.initials: RA
authors.lastname: Peinado
authors.forename: Manuel
authors.initials: M
authors.lastname: Medina
authors.forename: Juan
authors.initials: J
authors.lastname: Moreno
mesh_terms: D003890:Desiccation; D005638:Fruit / Q000737:chemistry*; D009812:Odorants / Q000032:analysis*; D013472:Sunlight; D027843:Vitis / Q000737:chemistry*; D014835:Volatilization; D014920:Wine / Q000032:analysis