Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from Uruguay.

@article{Boido2003AromaCO,
  title={Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from Uruguay.},
  author={Eduardo Boido and Adriana Lloret and Karina Medina and Laura Fari{\~n}a and Francisco M Carrau and Giuseppe Versini and Eduardo Dellacassa},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 18},
  pages={
          5408-13
        }
}
The free volatiles, as well as those released from the glycosidically bound forms by enzyme hydrolysis, have been analyzed to chracterize young Tannat wines from two successive vintages. The Tannat wine showed some aroma profile peculiarities detected in the free forms but, above all, in the bound fraction for the level and profile of the norisoprenoidic fraction. Among the free volatile compunds, a rather low content of C(6) alcohols with a prevalence of cis-3-hexen-1-ol on the trans form and… CONTINUE READING
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