TY  - JOUR
T1  - Identification of Volatile Compounds in Hellenic Alcoholic Beverages from  Native White Grape Varieties (<I>Vitis vinifera </I>L.)
AU - , M. Christopoulou-Gerogiannaki AU - , I. Gerogiannaki AU - , E. Anagnostartas AU - , D.E. Stavrakas AU - , M. Polissiou 
JO  - Journal of Food Technology
VL  - 5
IS  - 3
SP  - 233
EP  - 241
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.233.241
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.233.241
KW  - Marc distillates
KW  -gas chromatography
KW  -fermentation
KW  -grape varieties (Vitis vinifera L.)
KW  -volatile compounds
AB  - The present study reports the identification of important volatiles compounds threw the 1st and 2nd distillation in alcoholic beverages from Hellenic Native white grape varieties (<I>Vitis vinifera </I>L.). Grape marc alcoholic beverages, are produced in the winemaking industry after distillation of fermented grape marcs (under anaerobic conditions for a given period of time). Collected distillates from the 1st distillation were redistilled and analysed chromatographically. Assays were performed by gas/liquid chromatography for alcohols (methanol, 2-butanol,  1-propanol,  2-methyl-propanol, 1-butanol, 2-methyl-1-butanol, 3-methyl-1-butanol, 1-hexanol and 2-phenyl-ethanol), carboxylic acids (hexanoic, octanoic, decanoic and dodecanoic acids), esters (ethyl acetate, ethyl hexanoate, ethyl octanoate), as well as for an aldehyde (ethanal) and its acetal (diethoxy-1-1-ethane). Changes of volatile compounds concentration during distillations 1st and 2nd were evaluated. The average values obtained for Hellenic grape marc distillates were compared with the corresponding values for grape marc alcoholic beverages produced in other countries (viz. Italy, Spain, Portugal etc.).
ER  -