Abstract
While the amount of free aromatic compounds in the juice prepared by the White method from the White Muscat grape variety cultivated in the foothill Agsu region located at an altitude of 800 m above sea level was 2040 µg/dm3, the amount of the same compounds was 2626 µg/dm3 in the samples prepared by storage of pomace for 5 hours. In the samples from the Samukh (79 m) region, the amount of free aromatic compounds was much lower compared to the Agsu region. A total of 35 bound aromatic compounds including 4 alcohols, 3 six-carbon compounds, 13 terpenes, 7 volatile acids, 4 volatile phenols, and 4 norisoprenoids were detected in the juice samples made from the White Muscat grape variety grown in both regions.
A total of 60 volatile compounds were found in wine samples, including 17 alcohols, 15 ethers, 13 acids, 5 aldehydes and ketones, 1 terpene, 5 volatile phenols, 4 lactones, and 1 aldehyde compound. This is much more compared to the amounts of the same compounds in juice, and it is related to the new formation processes that occur during alcohol fermentation.
Keywords:
grapes; pomace; juice; wine; muscat; aroma compounds; phenolic compounds; sugar
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