Behaviour of Volatile Compounds During Traditional Alembic Distillation of Fermented Muscat Blanc and Muškat Ruža Porečki Grape Marcs

摘要: J. Inst. Brew. 117(3), 440–450, 2011 To investigate the behaviour of volatile compounds during a traditional alembic distillation, large numbers important were identified and quantified by GC/MS GC/FID analysis in different fractions grape marc distillates made from two Muscat varieties. Generally, concentrations terpenes, C13-norisoprenoids, acids particular waxy esters aldehydes found to increase, while higher alcohols majority fruity flowery decrease distillation. Because abundance odoriferous monoterpenes, utilization tail fraction as raw material for re-distillation was considered appropriate.