Journal of the Science of Food and Agriculture · 1981 · 43 citations · 8 references
AgricultureBiochemistryEnologyWine AnalysisWine ChemistryWine MicrobiologyAging ChemistryAroma CompoundsAroma DevelopmentVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Substance AnalysisAging Aroma CompoundsAroma Evolution During AgingAroma QuantificationGas Chromatography-mass SpectrometryVolatile Metabolite ProfilesWine Aging Aroma EvolutionYeast Aroma MetabolismYeast-driven Aroma Formation
Abstract The change in aroma composition during champagne ageing on yeast has been studied by gas chromatography and coupled gas chromatography‐mass spectrometry of the volatiles trapped on Porapak Q. Analyses were made on samples kept on yeasts for 2 months and 1, 2, 3, 4, 5, 6, 7 and 16 years, respectively. A rapid increase in the level of volatiles was noted in the first period. As ageing proceeded a slow decrease of nero‐lidol, isoamyl butyrate and hexyl acetate level was observed while vitispirane and benzaldehyde concentrations increased. After a 16 year period, benzaldehyde concentration increased to a level of 4 mg litre −1 .
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