GC-MS Analysis of Reduced-alcohol Müller-Thurgau Wine Produced using Glucose Oxidase-treated Juice

Abstract

Analysis using gas chromatography-mass spectrophotometry was conducted on reduced-alcohol wine made from glucose oxidase-treated (GOX) Müller-Thurgau juice. Four compounds unique to the GOX wine were detected - 2 (5H)-furanone and 4-ethyl-cyclohexanone, while two were unidentified. GOX wines contain a higher concentration of esters and fatty acids, possibly due to alterations in juice amino acid composition, while relatively little change is observed in the concentration of the other volatile compounds detected. Methyl 11-octadecenoate and 10-undecenoic acid octyl ester are tentatively identified and reported in wine for the first time. The possible impact of GOX wine composition on quality is briefly discussed. © 2001 Academic Press.