Effect of Fermentation, Aging, and Agingsur Lieon Total and Phenol-Free Riesling (Vitis viniferaL.) Glycosides

• Published in: Journal of food composition and analysis Vol. 11; no. 3; pp. 240 - 248
• Main Authors: Zoecklein, B.W., Jasinski, Y., McMahon, H.
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.09.1998
• Subjects: glycosides; glycosyl-glucose (GG); phenol-free glycosides; Riesling; glycosyl-glucose (GG); Riesling; phenol-free glycosides; glycosides
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1006/jfca.1998.0585

Grape-derived glycosides are, in part, important aroma precursors. Quantification may offer a means of determining the impact of processing methods on potential wine quality. Several studies were conducted to evaluate the influence of four strains ofSaccharomyces cerevisiaeon total and phenol-free Riesling glycosides during fermentation and following aging for 40 months or 40 monthssur lie(with yeast). Fermentation decreased the total and phenol-free glycoside concentrations, as estimated by the analysis of glycosyl-glucose, although the maximum difference among yeasts was only 7.6%. Fermentation had little effect on the percentage of phenol-free to total glycosides which averaged 61.5%. Aging 40 months or 40 monthssur liereduced the total glycoside concentrations by an average of 59.6 and 73.4%, respectively, resulting in no differences among yeast strains. Phenolic-free glycosides averaged 80% of the total in the aged wines.