کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7584981 1492031 2018 30 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles
ترجمه فارسی عنوان
یک مقایسه تطبیقی ​​در مقایسه با برداشت زودهنگام در مقایسه با برداشت زود هنگام: اثرات نامطلوب بر روی پروتئین های حسی و هوشی
کلمات کلیدی
شراب، قرص ضد بارداری، شراب الکل پایین، برداشت اولیه، جزء مشترک و تجزیه و تحلیل وزن خاص، تجزیه و تحلیل توصیفی حسی، اسمز معکوس، تحریک تبخیری،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Two Verdelho and Petit Verdot wines were produced from sequential harvests of grapes. The alcohol concentration of early harvest (EH) and late harvest (LH) wines were respectively 9% and 13.5% v/v for Verdelho, and 10.5% and 13% v/v for Petit Verdot. LH wines were dealcoholised to match the same alcohol level of EH samples using a combined reverse osmosis-evaporative perstraction process. In dealcoholised wines, there was a decrease in volatile compounds (esters particularly) compared to LH treatments. For both varieties, the sensory attribute ratings for overall aroma intensity and alcohol mouthfeel also decreased following dealcoholisation. Dealcoholised wines were distinctively different from both LH and EH wines even though these wines had similar alcohol level to EH wines. When dealcoholisation is considered for high-alcohol wines, it is important to consider that membrane effects can significantly change depending on the wine non-volatile matrix composition and the level of alcohol reduction required.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 261, 30 September 2018, Pages 21-29
نویسندگان
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