Effects of an unconventional oenological technique on the evolution of free and glycosidically bound terpenols of Muscat of Ganelli grapes: preliminary results

In order to increase the flavour compounds of fermented Muscat of Canelli grapes, which are the raw material of an alcoholic beverage, an unconventional oenological technique was carried out, using an extended maceration time combined with the addition of Aspergillus niger glycosidases. The evolution of free linalool, nerol, geraniol, α‐terpineol, ß‐citronellol, trans‐furanic linalool oxide, cis‐furanic linalool oxide and of the corresponding glycosidically bound terpenols was studied using regression analysis. Results have shown that the concentrations of glycosidically bound linalool, geraniol, nerol and of free geraniol and ß‐citronellol can be highly correlated with maceration time.