title: Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained.
abstract: The postharvest dehydration is one of the most important steps in obtaining a high quality naturally sweet wine and it can play an important role in modulating the production and the release of volatile compounds. However, only a few studies have analysed the changes in the free and bound volatile compounds of grapes throughout the process. In this work, GC-MS was applied to determine the aromatic composition of Garnacha Tintorera grapes subjected to off-vine dehydration or raisining at several points during the process. The total water loss in 83 days was about 62% and the sugar concentration rose from 225 to 464 g/L. Within the free volatile compounds, isoamyl alcohols, benzaldehyde and guaiacol registered the largest increase above the concentration effect due to water loss; while within the bound volatile compounds were isoamyl alcohols, ethyl vanillate and benzoic acid. The aromatic profile of the raisins obtained were mainly caramelised, floral, phenolic and burned.
authors.affiliation: Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
authors.forename: R
authors.initials: R
authors.lastname: Noguerol-Pato
authors.forename: M
authors.initials: M
authors.lastname: González-Álvarez
authors.forename: C
authors.initials: C
authors.lastname: González-Barreiro
authors.forename: B
authors.initials: B
authors.lastname: Cancho-Grande
authors.forename: J
authors.initials: J
authors.lastname: Simal-Gándara
mesh_terms: D005638:Fruit / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis; D027843:Vitis / Q000737:chemistry* / Q000145:classification; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis* / Q000145:classification
chemical_list: D055549:Volatile Organic Compounds