Proceedings Volume 2010 (format .pdf) - SimpBTH

Of the esters were identified:•2-hydroxy-ethyl propionate in higher concentration than the ethyl acetate;• ethyl hexanoate (C 8 H 16 O 2 ) from colorless to straw yellow liquid with the smell ofgreen apple, in this wine being into the smallest amount;• ethyl butanoate (C 6 H 12 O 2 ) with bubble gum and fruit odor.Higher alcohols:• 3-methyl-1-butanol or isoamyl alcohol (C 5 H 12 O) a colorless liquid with abittersweet chocolate odor coming from the enzymatic degradation of leucine;• 2-methyl-1-propanol (C 4 H 10 O) a colorless liquid with mild odor. The wine is theamount of 15-140 mg / l normally;• May appear in Muscat Ottonel wine and 1-butanol, 1-hexanol odor of fruit andherbs and 5-nonalol.Fig. 3-Esterconcentration in the wines of Muscat OttonelIn the aromatic alcohol class there is Benzethanol (ethanol-phenyl-2) with a rosesodor.Among terpenes in Muscat Ottonel wine have been identified two terpenealcohols, namely:- Linalool (C 10 H 18 O), - 1 and 1.9 mg /l, with a flowers odor. The averageamount of 0.8 mg /l is present in every bite, whose participants mostly from thegrape flavor;- α-terpineol – with a lilac odor.Linalool is the one that gives the muscat flavor and can be observed in ahigh concentration in this compound.Regarding the difference between wines produced in different wine regionscan be seen that indeed zone of origin interferes in the concentration of products183