Effect of grape variety (<em>Vitis vinifera</em> L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillate
Maria Gerogiannaki-Christopoulou,
Nikolaos V. Kyriakidis,
Panagiotis E. Athanasopoulos
Affiliations
Maria Gerogiannaki-Christopoulou
Agricultural University of Athens, Department of Food Science and Technology, Iera Odos 75, Votanikos, Athens 11855, Greece
Nikolaos V. Kyriakidis
Agricultural University of Athens, Department of Food Science and Technology, Iera Odos 75, Votanikos, Athens 118 55, Grèce
Panagiotis E. Athanasopoulos
Agricultural University of Athens, Department of Food Science and Technology, Iera Odos 75, Votanikos, Athens 118 55, Grèce
Agrape pomace distillate was produced from 4 Greek white grape varieties (Vitis vinifera L.). Pomace was fermented with and without addition of citric acid, acting as an antibacterial agent, during fermentation. Fermented grape pomace was distilled in a traditional copper distillation apparatus.. Five major volatile compounds, including methanol, were measured. Pentanol-3 was used as an internal standard. Flame ionization detector (FID) coupled to capillary gas chromatography was used for determination of five volatile distillate components. The addition of citric acid resulted in the reduction of methanol content by about 15%. All the other components studied did not affect in any appreciable degree.
