Effect of storage time, temperature and region on the levels of 1, l ,6-trimethyl-1,2-dihydronaphthalene and other volatiles, and on quality of weisser riesling wines

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dc.contributor.authorMarais, J.en_ZA
dc.contributor.authorVan Wyk, C. J.en_ZA
dc.contributor.authorRapp, A.en_ZA
dc.date.accessioned2017-06-13T07:25:56Z
dc.date.available2017-06-13T07:25:56Z
dc.date.issued1992
dc.descriptionCITATION: Marais, J., Van Wyk, C. J. & Rapp, A. 1992. Effect of storage time, temperature and region on the levels of 1, l ,6-trimethyl-1,2-dihydronaphthalene and other volatiles, and on quality of weisser riesling wines. South African Journal of Enology & Viticulture, 13(1):33-44, doi:10.21548/13-1-2197.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractA survey of the concentration levels of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in wines of different cultivars, vintages and regions was conducted. The TDN concentrations of South African Weisser Riesling wines were higher than those from Germany and Italy, and those of other cultivars. The effect of storage time and temperature on free and precursor TDN concentrations, on the concentrations of free trans-vitispirane, some monoterpenes, esters and higher alcohols, and on the quality of Weisser Riesling wines was investigated. Three Weisser Riesling wines from different regions were stored at 15°C and 30°C for four years and one year, respectively. These wines were analysed periodically by gas chromatography and evaluated sensorially. The concentrations of TDN, trans-vitispirane, 2,6-dimethyl-7-octen-2,6-diol and trans-1,8-terpin, and the intensity of the bottle-aged kerosene-like character increased significantly with ageing. During the same period, significant decreases occurred in the concentrations of diendiol-1, linalool, i-amyl acetate, ethyl caproate, hexyl acetate, 2-phenethyl acetate, hexanol, 2-phenyl ethanol, and in the intensity of young wine character. alpha-Terpineol showed significant increases followed by decreases under the same conditions. These changes in concentrations were more prominent at 30°C than at 15°C storage. The development of the kerosene character in Weisser Riesling wines was restricted to sensorially acceptable levels by storage at 15°C.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/2197
dc.description.versionPublisher's versionen_ZA
dc.format.extent12 pages : illustrationsen_ZA
dc.identifier.citationMarais, J., Van Wyk, C. J. & Rapp, A. 1992. Effect of storage time, temperature and region on the levels of 1, l ,6-trimethyl-1,2-dihydronaphthalene and other volatiles, and on quality of weisser riesling wines. South African Journal of Enology & Viticulture, 13(1):33-44, doi:10.21548/13-1-2197en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/13-1-2197
dc.identifier.urihttp://hdl.handle.net/10019.1/101758
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA
dc.subjectRiesling (Wine) -- Storage temperatureen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectRiesling (Wine) -- Geographical factorsen_ZA
dc.subjectRiesling (Wine) -- Qualityen_ZA
dc.titleEffect of storage time, temperature and region on the levels of 1, l ,6-trimethyl-1,2-dihydronaphthalene and other volatiles, and on quality of weisser riesling winesen_ZA
dc.typeArticleen_ZA
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