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Identifier	000391157
Title	Διαφοροποίηση του αρωματικού προφίλ οίνων και σταφυλιών κατά την ωρίμανση της τοπική ποικιλίας μοσχάτο σπίνας
Author	Ρομπογιαννάκη, Μαρία Ι.
Thesis advisor	Κατερινόπουλος, Χαράλαμπος
Reviewer	Μιχαλόπουλος, Νικόλαος Σπύρος, Απόστολος
Abstract	One of the aims of the present thesis was the analysis of the volatile components in grapes and wines produced from a local variety of white grapes, namely Muscat Spinas. Several solvents were studied for the extraction of volatiles, and finally was chosen as best Freon 141. The separation and identification of the compounds was carried out via Gas Chromatography-Mass Spectroscopy (GC/MS). For the samples of grapes collected in different harvesting times, the corresponding vinified wines and for the commercial samples of wines, the volatiles profile was determined as a first attempt to identify similarities and differences in sample profile. Regarding the volatile components analyzed by GC/MS, wines obtained from less ripe grapes displayed higher ester and fatty acid concentrations, but lower concentration in terpenes and benzene derivatives, than wines from grapes with a high degree of maturity. Maturity also greatly influenced wine aroma. In all cases, wines from grapes with higher sugar content were more fruity and less vegetal and floral. The most abundant compounds detected were linalool, Geraniol, Citronellol, nerol, 2,6-dimethyl-3,7-octadien-2,6-diol and 2,6-dimethyl-1,7-octadien-3,6-diol. In general, concentrations of the main free terpenols increased during grape development, except Geraniol. In the glycosidically-bound fraction the major compounds were Geraniol, linalool, citral, Citronellol, α-terpineol, 1,7 - Octadiene - 3,6- diol, 2-6 -dimethyl, 1,7 - Octadiene - 3,6- diol, 2-6 -dimethyl, Ionone, cresol, benzyl alcohol and 2-phenylethanol. At the end of the ripening period of the grapes, the results were reversed except in the cases of linalool, 1,7 - Octadiene - 3,6- diol, 2-6 -dimethyl, and 3,7-Octadiene-2,6-diol, 2,6-dimethyl- whose concentrations were greater during ripening. On the basis Odour Activity Values, linalool was the most odour-active odorant. Other monoterpenes potentially contributing to Muscat aroma were rose oxide, citral, Geraniol, nerol and Citronellol.
Language	Greek
Issue date	2015-03-20
Collection	School/Department--School of Sciences and Engineering--Department of Chemistry--Post-graduate theses
	Type of Work--Post-graduate theses
Permanent Link	https://elocus.lib.uoc.gr//dlib/2/2/c/metadata-dlib-1427354525-290519-755.tkl
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