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In the present study, viticultural and oenological parameters of six clones of Muscat a Petits Grains Blancs (MPG) and five clones of Muscat giallo were investigated. Differences were found between varieties and clones in the occurrence of the phenological phases: bud break, véraison, and maturity. In the MPG clones (B41-5, FR 94, MPG 154, MPG 454, and MPG 455), all three phenological phases started earlier, resulting in earlier grape maturity and higher total soluble solids content (TSS) in grapes at harvest compared to the M. giallo clones (R1, VCR100, VCR 102, and VCR 5, BEMK 33). The MPG clones also resulted in higher cluster weight, higher yield per vine, and lower must pH compared to the M. giallo clones. The only exception was the MPG clone R2, which showed more similarities with the M. giallo clones. The wines of the MPG clones showed a tendency toward higher values for alcohol, citronellol, total acids, and total dry matter. In contrast, the wines of the M. giallo clones and the R2 clone of MPG showed higher pH and higher levels of linalool, α-terpineol, geraniol, and nerol. Although R2 is classified as a clone of MPG, our results indicate a strong similarity with the M. giallo clones studied. This study has highlighted the differences in phenological development and grape and wine quality characteristics between MPG and M. giallo clones. Therefore, clone selection can be an important tool for winemakers to develop the desired wine style and adapt to climatic changes.

Copyright of Journal of Central European Agriculture is the property of Journal of Central European Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cold maceration (CM) is widely applied in winemaking to improve wine aroma and overall quality. However, more efficient CM techniques for industrial-scale winemaking are still needed. This study examined the impact of CM with indigenous cryotolerant Metschnikowia pulcherrima Mp0520 (Mp-CM) on the Muscat wine aromatic characteristics. The results demonstrated a significant divergence in the types and concentrations of aroma compounds between Mp-CM wine and the control. The Mp-CM wine exhibited a significantly higher terpenes content, resulting in a Muscat wine characterized by terpenes, compared to the control predominated by esters. Additionally, the Mp-CM wine demonstrated elevated levels of α-terpineol and terpinolene, potentially enhancing the varietal aroma stability of Muscat wine. Furthermore, Mp-CM gave Muscat wine a heightened fruity aroma and a more complex aroma. These findings suggested that the Mp-CM utilized in this study offered promising avenues for enhancing the variety aroma characteristics of Muscat wine on large scale winemaking. • Mp0520 effects the fungal microbial community in cold maceration broth. • Mp0520 shows great increase in cell wall hydrolase activities in the maceration broth. • Mp0520 increases the content of terpenes in wine. • Mp0520 highlights wine varietal characteristics and improves wine aroma quality. • Mp0520 shows wide application potential in winemaking. [ABSTRACT FROM AUTHOR]

Abstract Yeasts of various genera are increasingly used alongside Saccharomyces cerevisiae to drive wine fermentations owing to their positive contribution to the organoleptic profile of the resulting wines. One such yeast species is Lachancea thermotolerans. Other species of the genus Lachancea , namely, L. fermentati and L. lanzarotensis have also been isolated from the fermentation environment, but have not received the same degree of attention as L. thermotolerans. The aim of this study was to investigate the oenological potential of these three Lachancea species, regarding their expression of oenologically relevant enzymes, their fermentation attributes and the expression and location of β-glucosidase during fermentation of synthetic and real grape must (Muscat of Alexandria). In the current study we evaluated three species viz. L. thermotolerans (14 strains), L. fermentati (1 strain) and L. lanzarotensis (2 strains). Our data show that all the species and strains produced β-glucosidase but with different substrate specificities. Moreover, L. theromotolerans and L. fermentati also produced β-xylosidase. H 2 S production, SO 2 and ethanol tolerance was variable between species and strains, with the L. lanzarotensis and L. fermentati displaying considerably high H 2 S production while L. thermotolerans and L. fermentati displayed higher ethanol tolerance. Furthermore, L. fermentati showed higher SO 2 tolerance and could proliferate at 20 mg/L total SO 2. Interestingly, an increase in β-glucosidase activity during fermentation did not result in a significant increase in monoterpene concentrations. However, mixed-fermentations with L. fermentati and L. thermotolerans Concerto enhanced geraniol levels. The data show that this activity was mostly cell-associated and constitutively expressed. Sequential fermentations with the Lachancea spp. and S. cerevisiae resulted in wines with significantly altered chemical compositions compared to that obtained from S. cerevisiae inoculated alone. Wines produced from L. thermotolerans and L. lanzarotensis mixed culture fermentations exhibited similar volatile compound composition. Conversely, L. fermentati produced chemically distinct wines consistently associated with high isobutanol and isobutyric acid, and higher monoterpenes. In particular, linalool and geraniol had potential to make perceivable aroma contribution (OAV ≥ 1). Highlights • First demonstration of the oenological traits of Lachancea lanzarotensis • β‑Glucosidase activity in Lachancea spp. strains is cell-associated. • Observed higher β-glucosidase activity did not increase monoterpene levels. • Lachancea fermentati displays a distinct chemical signature in mono- and co-culture. [ABSTRACT FROM AUTHOR]

Copyright of Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara Ion Ionescu de la Brad Iasi, Seria Horticultura is the property of University of Agricultural Sciences and Veterinary Medicine (Editura Ion Ionescu de la Brad) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to investigate the impact of various winemaking techniques on the phenolic, organic acid and aroma compound profiles, as well as sensory characteristics of different Muscat wines including dry white wine (DWW), orange wine (OW), rose wine (RW), semi-sweet wine (SW), sweet white wine (SWW), 3% vol wine (3%W), 5% vol wine (5%W), 7% vol wine (7%W), fortified wine (FW) and distilled wine(DW). A total of 14 individual phenolics, 11 organic acids were performed by HPLC and 33 volatile compounds were determined by GC-MS. The highest contents of individual phenolics, organic acids, and aroma compounds were found in DWW, SWW, and SW, respectively, while DW contained the lowest quantities. Sensory analysis showed that 7%W and SWW performed well in terms of overall quality. This study laid a foundation for optimizing the process of winemaking so that the wine products meet the needs of consumers by retaining the characteristics of rose aroma grape varieties. • The phenolics, organic acids, and volatile compounds of different Muscat Hamburg wines were studied. • The highest contents of individual phenolics, organic acids, and aroma compounds were found in DW, SWW, and SW, respectively. • Sensory analysis showed that 7%W and SWW performed well in terms of overall quality. [ABSTRACT FROM AUTHOR]

Recently, various technologies which utilise fermentation with skins have been developed for obtaining distinct white wines. This study first reports the dynamic changes of volatiles and phenols that occur during skin fermentation in white winemaking. Volatiles were analysed by solid-phase extraction (SPE), solid-phase microextraction (SPME) and gas chromatography (GC), and phenols by ultra-performance liquid chromatography (UPLC), both with mass spectrometric detection. Monoterpenols increased during the first 3 days of skin fermentation, after which certain glycosides decreased, but were higher than in control. The presence of skins reduced ho-trienol, β-damascenone, acids and esters. After a 1–3 days lag phase, skin fermentation caused a constant increase of most phenols. It was estimated that skin fermentation up to 1–3 days might be beneficial for monoterpenol varietal aroma, which should be re-evaluated through further studies. Longer durations promoted phenol extraction more strongly, which is possibly suitable for obtaining more distinct wines or blending components. [ABSTRACT FROM AUTHOR]

ß-Glucosidases (ßGL)—widely used in the enological field—are enzymes that catalyze the liberation of aromatic volatiles from their glycosidic precursors during winemaking. In the present study, a ßGL obtained from the Antarctic yeast Mrakia sp. LP 7.1.2016 was produced on a bioreactor scale, purified, characterized, and the enzyme's properties studied for a potential enological application. Sodium-dodecylsulfate–polyacrylamide-gel electrophoresis indicated a high molecular weight for this enzyme, it having at least two subunits of 134 and 14 kDa. ßGL exhibited a pH optimum of 5.0 and retained substantial activity and stability at pH 4.0. The temperature range for optimal activity was 50–55 °C, with the enzyme demonstrating thermostability up to 50 °C and retaining 87% of residual activity at that temperature after 3 h. The respective kinetic constants determined with p-nitrophenyl-ß- d -glucopyranoside and cellobiose were 0.38 and 1.79 mM for Km and 20.1 and 5.65 μmol−1 mg−1 min.1 for V max , ß-Glucosidase manifested high activity in 10–25% (v/v) ethanol, 30.0 mg L−1 sulfur dioxide, and 10–200 g L−1 fructose; but it was strongly inhibited by glucose, retaining only 6% of residual activity in the presence of 20 g L−1. Upon investigating the influence of the enzyme on Muscat-wine glycosidic precursors, we found significant differences in terpene content after 14 days of ßGL treatment at an eightfold increase over control-wine levels. The enzyme was more active toward the precursors of the monoterpenes nerol and geraniol and oxides of trans - and cis -linalool. These findings contribute to our understanding of the potential of cold-active enzymes in advantageous biotechnological applications to enology. [ABSTRACT FROM AUTHOR]

Two white wine extracts rich in phenolic acids, caffeic acid and gallic acid were tested as inhibitors of the decrease of linalool in Muscat wine. Each wine extract was added at 60 ppm and each phenolic acid at 40 ppm. Immediately after the addition of each wine extract or phenolic acid, no effect on the concentration of linalool was observed, but it decreased from the initial 470.9 to 223.3 μg/L after storage in open bottles at 20 °C for 4 days. Its decrease was significantly inhibited by each wine extract or phenolic acid.

The sensorial characteristics of the wines produced with Muscat grapes are related to the level of terpene alcohols, so an improvement of such a level is expected as a result of hydrolytic processes conducted by Hanseniaspora. The aim of this work was to select and identify new strains for this purpose. In a second step, the strains were assayed to evaluate their oenological abilities. H. uvarum H107 and H. vineae G26 and P38 were proven to be good candidates to be used in commercial vinification processes to enhance wine properties. Wine inoculated with yeasts showed an increase in the level of aromatic compounds. [ABSTRACT FROM AUTHOR]

Enzyme immobilization is becoming more widely practised in biotechnology because of the advantages that this method brings. In this study, commercial β-glucosidase for aroma released in winemaking was immobilized on diverse supports (alginate-chitin, chitosan-chitin) by using different methods. It was found that the most appropriate matrix was chitosan by adsorption and reticulation. The optimal immobilization conditions were pH 3.5, immobilization time 120 min, and concentration of cross-linker glutaraldehyde 0.25 %. Stability of the immobilized enzymes was assessed, which revealed a number of advantages, such as a lower enzyme dose required for immobilization (367 times lower than the free enzyme dose recommended by the manufacturer), high stability over time, and reusability. In vitro studies of cellobiose and in vivo studies of wine and aroma precursors isolated from grape must yielded similar outcomes with respect to enzyme hydrolysis of free and immobilized proteins. [ABSTRACT FROM AUTHOR]

Abstract: This study presents the application of a headspace solid-phase microextraction (HS-SPME) method on the analysis of Muscat-based wines volatiles by comprehensive two-dimensional gas chromatography (GC×GC) and Time-Of-Flight mass spectrometry (TOF-MS). The aroma patterns were established for different samples of Asti Spumante and Moscato d’Asti wines, stored in bottles for 6months at different temperatures. Wines stored at 5°C for 6months did not show significant changes in flavor; otherwise, the samples stored at 15 and 25°C, showed a significant decrease in linalool, β-damascenone, ethyl hexanoate, and ethyl octanoate levels. In these last samples, α-terpineol, hotrienol, nerol oxide, furanic linalool oxides A/B and rose oxide concentrations significantly increased. A mathematical approach was developed and applied to raw data exported after the chromatographic course, in order (i) to normalise different 2D chromatograms, permitting their direct comparison and (ii) to automatically identify and calculate from pixel-to-pixel re-designed 2D chromatograms any differences among key volatile compounds. [Copyright &y& Elsevier]

Abstract: The evolution of yeast species and Saccharomyces cerevisiae genotypes during spontaneous fermentations of Muscat blanc planted in 1957 in Jingyang region of China was followed in this study. Using a combination of colony morphology on Wallerstein Nutrient (WLN) medium, sequence analysis of the 26S rDNA D1/D2 domain and 5.8S-ITS-RFLP analysis, a total of 686 isolates were identified at the species level. The six species identified were S. cerevisiae, Hanseniaspora uvarum, Hanseniaspora opuntiae, Issatchenkia terricola, Pichia kudriavzevii (Issatchenkia orientalis) and Trichosporon coremiiforme. This is the first report of T. coremiiforme as an inhabitant of grape must. Three new colony morphologies on WLN medium and one new 5.8S-ITS-RFLP profile are described. Species of non-Saccharomyces, predominantly H. opuntiae, were found in early stages of fermentation. Subsequently, S. cerevisiae prevailed followed by large numbers of P. kudriavzevii that dominated at the end of fermentations. Six native genotypes of S. cerevisiae were determined by interdelta sequence analysis. Genotypes III and IV were predominant. As a first step in exploring untapped yeast resources of the region, this study is important for monitoring the yeast ecology in native fermentations and screening indigenous yeasts that will produce wines with regional characteristics. [Copyright &y& Elsevier]

The influence of different grape mash maceration treatments on the varietal and secondary aroma profiles of wines produced from an aromatic red grape variety, Mugkat ruža porečki, have been investigated. Two essentially different tectmiques were applied, fermentative maceration at room temperature and prefermentative cryomaceration, both in durations of one, three and five days. Generally, higher concentrations of free and bound varietal aroma compounds were found in wines obtained by maceration at room temperature in relation to cryomaceration. Regarding the effect of the duration of maceration, the highest concentrations were determined in wines obtained by three-day maceration treatments, in both fermentative and cryomaceration treatments. Secondary aroma compounds followed a less uniform pattern. The compounds with the highest odour unit values in all investigated wines were linalool, citronellol, geraniol, β-damascenone, β-ionone, isoamyl alcohol, 2-phenylethanol, ethyl hexanoate, ethyl octanoate, isoamyl acetate, ethyl acetate, and diethyl succinate. It has been shown that Muškat ruža porečki is an aromatic variety, producing wines with notable monoterpenol fraction, which are characterized by a typical varietal Muscat aroma with a dominant rose odour accompanied by red fruit nuances. Sensorially, longer maceration treatments improved odour and overall wine quality, together with the intensity and recognisability of varietal Muscat aroma, while short-term cryomaceration emerged as a preferable technique for the production of light rosé wines with pronounced Muscat aroma and low phenolic content. The presented maceration techniques were shown to be applicable for the production of different types of Muškat ruža porečki rosé and red wines. [ABSTRACT FROM AUTHOR]

Abstract: An α-l-arabinofuranosidase (ABF3) from Penicillium purpurogenum was purified and its possible biotechnological application in the enhancement of wine flavour combined with P. purpurogenum β-glucosidase was studied. A must from Muscat of Alexandria was used to isolate the glycosides. The total monosaccharide (glucose, arabinose and xylose) levels in the glycosides were determined after acid hydrolysis, and were compared with the result of enzymatic hydrolysis. These results were analogous to those obtained in similar experiments using a commercial preparation, thus suggesting that the enzyme from P. purpurogenum may prove useful in this particular application. This prompted us to express the enzyme heterologously. The abf3 gene was thus expressed in Pichia pastoris. The recombinant enzyme was purified and it shows the same properties of the native ABF3 (substrate specificity, kinetic constants, pH and temperature optima and antibody cross-reactivity). [Copyright &y& Elsevier]

Composition and main volatiles of different types of Turkish rakies produced from mono variety (Muscat), fresh grapes and blended distillate of raisin (Suma) and alcohol of agricultural origin (molasses) were investigated. Methanol and main volatile compounds (acetaldehyde, acetal, methyl acetate, ethyl acetate, 2-butanol, n-propanol, izobutanol, n-butanol, 2-methyl-1-butanol, 3-methyl-1-butanol, trans anethole and estragole) were analyzed with direct injection method according to EU Reference Method by GC-FID. The main volatile compounds of rakies were trans-anethole originated from aniseed, higher alcohol, esters and aldehydes originated from Suma (distillate of grape). The levels of total volatiles (volatile acidity included), trans-anethole and methanol in rakies varied between 124.99-163.40 g/hL mA, 1038-1380 mg/L and 43.96-56.91 g/hL mA respectively. The highest level of total volatiles was determined in the raki produced from Muscat grape. It was found that rakies produced from mono variety and fresh grapes contained higher level of total volatiles especially higher alcohol than the raki produced from blended distillates. There was a significant differences among the higher alcohol levels of rakies at P<0.05. The highest amount of trans-anethole was found in the fresh grape raki and the lowest in the mono varietal raki. Meanwhile, it was found that the composition of rakies were in compliance with the Turkish Distillate Beverages Codex. [ABSTRACT FROM AUTHOR]

Summary The impact of bentonite fining is generally studied on final wines, and few studies have evaluated it throughout the winemaking process. This work studied the fate of proteins and terpenols, the main targets of bentonite addition, during the processing of Chambave Muscat aromatic grapes. The experimental trials were performed in two vintages (2006 and 2007) and included the following processes: bentonite addition to must only (100 g hL−1 in both vintages), fining of wine only (100 g hL−1 in both vintages), double bentonite treatment on must and wine (200 and 150 g hL−1 in 2006 and in 2007, respectively) and no treatment (control). The results demonstrated that the treatment allowing the best removal of protein was the addition of bentonite to must only. Moreover, a lower removal of free terpenols was observed in samples from double treatment compared with wines fined with bentonite only after alcoholic fermentation. [ABSTRACT FROM AUTHOR]

This work is a study of the grape harvest in 2010 of the „Muscat Ottonel‟ variety in the vineyard „Târnave‟ and some technological options were studied, in which the behavior of enzymes and yeasts were tested to produce aromatic wines as Muscat type, in order to reflect the behavior of enzyme preparation and the selected yeasts. [ABSTRACT FROM AUTHOR]

Abstract: A modified preparation of sample was developed for the determination of glutathione content in grape juice and wine by high-performance liquid chromatography with fluorescence detection, using on-line pre-column derivatization. Ice-cold deoxygenated methanol was used to deactivate the oxidation enzymes in juices or wines and keep the glutathione stable. The optimum recovery of glutathione content in grape juice and wine was obtained when either the sample of grape juice or wine was mixed in ice-cold deoxygenated methanol in the ratio 10:90 (v:v) and further diluted in sodium acetate buffer in the ratio 1:1 (v:v). The optimized method was validated for linearity, limit of detection, limit of quantification, precision and uncertainty. According to the validation data the method is appropriate for the determination of glutathione content in grape juice and wine. Glutathione contents in grape juices made from White Muscat grapes and Sauvignon Blanc wines were analysed. The average glutathione content in 28 young Sauvignon Blanc wines was 12.5mgL−1. [ABSTRACT FROM AUTHOR]

Copyright of Quality - Access to Success is the property of Romanian Society for Quality Assurance (SRAC) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract: Typical flavour of Muscat d’Alexandrie wines is mainly due to volatile compounds coming from grapes of this variety. Therefore, the choice of grapes is crucial to obtain musts with a great aromatic potential, which will contribute to the final aroma of wines derived from those musts. In this study, three sampling techniques, liquid–liquid extraction (LLE), solid phase extraction (SPE) and simultaneous distillation-extraction (SDE), were compared for the analysis of volatile compounds in Muscat grape juice. Results showed that although the three techniques can be recommended for the quantitative analysis of volatile compounds from musts, LLE and SPE are better sample preparation techniques than SDE, mainly for determination of polar compounds such as acids or alcohols. [Copyright &y& Elsevier]

Abstract: Thirty-seven China wines, produced from different geographical origins, were examined in this study. The antioxidant activity of wines was measured by different analytical methods: oxygen radical absorbance capacity (ORAC), reducing power, 2,2-azino-di-(3-ethylbenzothialozine-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH·), hydroxyl radical-scavenger activity, superoxide radical-scavenger activity, lipid peroxidation and chelating capacity. Furthermore,total phenols, total flavonoids, total flavanols and total anthocyanins of wines were determined. As expected, the red wines had much higher phenolic content and antioxidant capacity than rosé wines or white wines. Among the red wines, Cabernet Sauvignon and Muscat Hamburg, respectively, represented the wines with the highest and lowest phenolic contents and antioxidant capacity. Among the white wines, Italian Riesling had the lowest phenolic content and antioxidant capacity. Taken together, a close relationship between phenolic contents and antioxidant capacity, for all wines, was observed. [Copyright &y& Elsevier]

Clonal selection has a very important mission in the growth of the grape production and the grape's quality. It represents a step foward in the selection works, because it contributes to a radical improvement of existing varieties of grapes. It consists in choosing and multiplying separately the best vegetative descendents, from the most valuable vines (Neagu M.I.). Many varieties spread in culture have alack of economic value, while others degenerate while growing in heterogeneous populations, making the value of vineyards , established without taking measures to apply the selection, to decrease gradually. The increase of the biological potential of vinifera varieties in culture and expansion of valuable logs can be made through clonal selection. Through the work of clonal selection of the vine at INCDBH Ştefàneşti we obtained a new selection of variety Muscat Ottonel, thus contributing to the improvement of the range of table grapes varieties. Elite clonal Muscat Ottonel St 16. was approved in 2008, being selected high quality variety. In the work of clonal selection, started in ştefáneşti in 1996, has been used a new scheme that included 3 major parts: mass selection and positive selection in elite clonal planting parent, followed by their rapid growth.; Comparative study of elites in terms of potential productivity, the quality of grapes, testing plant breeding clones performing their ISTIS entry. [ABSTRACT FROM AUTHOR]

Abstract: Batch distillation is a traditional and widely-used technique to produce Pisco brandy, a young spirit made from Muscat wine. It is necessary to track a given ethanol composition in the distillate in order to obtain a reproducible spirit with a desired aromatic profile. The use of multiple ethanol sensors represents a considerable cost, which prevents many distilleries from adopting this technology. Aiming to provide practical and affordable industrial-scale distillation control technology, we developed a soft-sensor to estimate distillate ethanol concentration on-line based on four temperature measurements in the still. The soft-sensor, calibrated with laboratory and industrial experimental data, consisted of an Artificial Neural Network and involved simple data pre-processing procedures. Simplicity and good performance were the metrics adopted for testing different algorithms and network structures. Returning mean prediction errors of ±0.6% v/v with laboratory scale distillations and ±1.6% v/v in industrial trials, the resulting accuracy of the soft-sensor is sufficient to improve standard practice and reproducibility. [Copyright &y& Elsevier]

Little is known about the genetic determinism of muscat flavor in grape, although this trait is of major importance for table grape breeding. We therefore performed a search for QTLs (Quantitative Trait Loci) of both muscat score and berry content in the three main free monoterpene alcohols potentially involved, linalool, nerol and geraniol, based on two years of measures. Parental and consensus framework genetic maps of the cross MTP2687-85 (Olivette × Ribol) × Muscat of Hamburg were built after genotyping the 174 offspring for 139 well-scattered SSR markers. The female, male and consensus framework maps spanned 935, 1365 and 1267 cM, respectively. For QTL detection, simple and composite interval mapping were performed, as well as non parametric Kruskal–Wallis tests. QTLs for muscat score were found on linkage groups (LGs) 1, 5 and 7. For the three ln-transformed monoterpene contents, QTLs with major effects (explaining 17–55 % of total phenotypic variance) were found to be colocated on LG 5, on the male and consensus maps in both years. One additional QTL was found for linalool on LG 2, on female and consensus maps, as well as other colocated ones for nerol and geraniol on LG 13, on male and consensus maps. These additional QTLs had lower effects (9–25%). The contribution of these results to the knowledge of muscat aroma genetic determinism is discussed, as well as their potential usefulness for marker assisted breeding of new aromatic grape varieties. [ABSTRACT FROM AUTHOR]

Presents information on a study which determined the degree to which glutathione and N-acetyl-cysteine can inhibit the decline of terpene alcohols in Muscat wines. Methodology; Average composition of Muscat wines; Discussion.