STUDIES ON THE CHEMICAL AND SENSORIAL COMPOSITION OF THE GRAPE MARC NARURAL DISTILLATES

Authors

  • FELICIA STOICA
  • CAMELIA MUNTEAN
  • C. BĂDUCĂ

Abstract

In order to investigate the possible relationships, the composition of the volatile aromatic compound of 4 grape distillates obtained from four varieties was correlated with the sensory scores for the basic properties (clarity, odor and taste) obtained by sensory testing. Monoterpenes were confirmed to be responsible for a typical Muscat aroma, as well as for descriptors such as flowery, rose, citrus and spicy/menthol in distillates made from Muscat varieties. Indications were found that vegetative odours of C6-alcohols may act as suppressants of Muscat aroma.

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Published

2020-01-04

Issue

Section

Working Group 3: Fundamentally Disciplines and Environment and Plant Management