Evolution of flavoured compounds during maturation of Chardonnay grapes

Cristian Codreşi, Gabriela Râpeanu, Petru Alexe

Volume 18, Issue 3;
Pages: 242-246;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The total terpenic and C13 norisoprenoid compounds of the Chardonnay grape variety from Murfatlar vineyard were quantified in order to establish the grapes full maturity. During the grapes ripening the amount of compounds related to wine aroma increased from veraison to full maturity stage and after this a slight decrease was registered. Also, an increase in total polyphenols content of grapes after the grape veraison in years with favorable climatic conditions was noticed and this increase was extended until the grape harvest. The quantity of aromatic compounds enhances the possibility to obtain the very good flavoured wines from Chardonnay grapes.
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