Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures.
Volatile compounds of sherry wine containing gluconic acid under aging by submerged flor yeast cultures were analyzed. The aroma profile was obtained by grouping the compounds in nine aromatic series. The balsamic, fatty, herbaceous and empyreumatic series increased significantly as consequence of the increase of pantolactone, acids (butanoic, 2-methylbutanoic and 3-methylbutanoic), methionol and gamma-butyrolactone compounds, respectively. The decrease of higher alcohols promoted solvent series diminished. These changes are consistent with those observed in the production of commercial sherry wine using traditional biological aging.
Peinado
R A
RA
Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Campus Universitario de Rabanales, Ed C-3, 14014 Córdoba, Spain.
Moreno
J
J
Medina
M
M
Mauricio
J C
JC
D005285:Fermentation; D005942:Gluconates / Q000737:chemistry*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D012903:Smell; D013696:Temperature; D013997:Time Factors; D014920:Wine
D005942:Gluconates; C030691:gluconic acid