Effects of time of grape pomace fermentation and distillation cuts on the chemical composition of grape marcs

摘要: The effects of fermentation time and distillation cuts on the composition distillates in terms ethanal, 1,1-diethoxyethane, methanol, 1-butanol, 2-butanol, 1-propanol, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, ethyl acetate, 2-hydroxypropanoate, 3-methylbutyl hexyl 2-phenylethyl hexanol, trans-2-hexenol, trans-3-hexenol, cis-3-hexenol, 2-phenylethanol, butyrate, hexanoate, octanoate, decanoate, dodecanoate, 2-methylpropanoic acid, 3-methylbutanoic hexanoic octanoic decanoic dodecanoic acid were assessed through data generated according to a factorial design using analysis variance principal component analysis. Four times storage pomace obtained following winemaking two grape varieties white Verde wine (Alvarinho Loureiro) three considered; volatile compounds 24 samples analyzed directly, indirectly after extraction concentration, by capillary gas chromatography. results have suggested clear differences (P<0.05) between distillate throughout for each variety. major different fractions accounted contents diethyl butanoate, sum acids Loureiro, whereas main butanoate carboxylic Alvarinho.