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A simple method for analysing the major volatile compounds of Asyrtiko wines subjected to pre-fermentative skin maceration

Published online by Cambridge University Press:  26 July 2007

Department of Food Science and Technology, Agricultural University of Athens, 75, Iera Odos 11885 Athens, Greece
Department of Food Science and Technology, Agricultural University of Athens, 75, Iera Odos 11885 Athens, Greece
Department of Food Science and Technology, Agricultural University of Athens, 75, Iera Odos 11885 Athens, Greece
Department of Food Science and Technology, Agricultural University of Athens, 75, Iera Odos 11885 Athens, Greece
*To whom all correspondence should be addressed. Email:


A fast and simple method for analysing volatile compounds in Asyrtiko wines has been developed, with good reproducibility and suitability for routine analysis, and which is able to quantify many of the major odorant compounds in a single chromatographic run. The method allows satisfactory determination of fusel alcohols and their acetates, short-chain fatty acids and their ethyl esters. The linear dynamic range of the method covers the normal range of occurrence of analytes in wine, with typical r values of 0·992–0·999. Reproducibility ranges from 0·036 to 0·092 (as relative standard deviation; RSD). The method was applied for two consecutive years to wines from cv. Asyrtiko from Santorini, in order to establish the effect of pre-fermentative cryomaceration on the odorant compound levels of the resulting wines. Pre-fermentative cryomaceration significantly increased the levels of hexan-1-ol for both the vintages studied, while hexanoic acid and 2-phenylethyl acetate levels were higher in the classical vinification samples. The vintage (year) effect was important. Difference tests revealed significant differences between the samples using sensory analysis tests but preference tests did not reveal any preference for one or other treatment.

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