Volatile Compounds from Must and Wines from Five White Grape Varieties

Amélie Slegers, Paul Angers and Karine Pedneault


Viticulture and wine production in challenging environments such as cold and humid areas has substantially expanded in recent years, mostly due to the development of grapevine varieties that show high resistance to fungal diseases and cold temperatures. These interspecific hybrid Vitis (IHV) varieties result from multiple crosses between Vitis vinifera varieties and North American native species such as V. riparia and V. labrusca. Limited scientific information is available on the aroma and winemaking of IHV, and about the relationships between grape and wine composition in regard to compounds of enological interest. In this work, the profile of volatile compounds of grapes and wines from five white IHV varieties largely grown in cold-climate viticulture (Frontenac blanc, Frontenac gris, Seyval, St. Pepin and Vidal) was determined by GC-MS-SPME. Compound classes detected in juice and wine included fatty acid degradation products that represented the largest part of volatile compounds, fatty acid ethyl esters, terpenes, C13-norisoprenoids, and volatile phenols and other phenyl derivatives. The flavor profile of Vidal showed the largest diversity of compounds in both juice and wine, and the overall highest amount of volatile compounds of all varieties. Principal component analysis showed relationships between the presence of certain C6 compounds, terpene and volatile phenols in musts and in the finished wines.

Published on: January 18, 2017
doi: 10.17756/jfcn.2017-031
Citation:  Slegers A, Angers P, Pedneault K. 2017. Volatile Compounds from Must and Wines from Five White Grape Varieties. J Food Chem Nanotechnol 3(1): 8-18.