M. Christopoulou-Gerogiannaki  , I. Gerogiannaki  , E. Anagnostartas  , D.E. Stavrakas  , M. Polissiou  , 
    Identification of Volatile Compounds in Hellenic Alcoholic Beverages from  Native White Grape Varieties (<I>Vitis vinifera </I>L.),
    Journal of Food Technology,
    Volume 5,Issue 3,
    2007,
    Pages 233-241,
    ISSN 1684-8462,
    jftech.2007.233.241,
    (https://makhillpublications.co/view-article.php?doi=jftech.2007.233.241)
    Abstract: 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.).
    Keywords: Marc distillates;gas chromatography;fermentation;grape varieties (Vitis vinifera L.);volatile compounds