کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11005630 | 1492020 | 2019 | 37 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
This study analyzed the volatile composition and aroma profile of BRS Carmem and BRS Violeta red wines elaborated from traditional and two alternative winemaking procedures: grape pre-drying and submerged cap. The wines contained higher concentration of acetates (ranging from 303â¯mgâ¯Lâ1 to 905â¯mgâ¯Lâ1) and ethyl and methyl esters (ranging from 138â¯mgâ¯Lâ1 to 415â¯mgâ¯Lâ1). The BRS Carmem wines were described as fruity due to the higher concentration of esters and BRS Violeta wines were described as vegetal mainly due to the higher concentration of terpenes and methoxyphenols. C6 alcohols also influenced the vegetal notes of BRS Violeta wines from traditional and submerged cap procedures and the pre-dried wines also presented a relevant jam note possibly due to the presence of 2-phenylethyl acetate. The changes in winemaking procedures can possibly lead to changes in the aromatic profile of red wines in a positive way, improving the wine aroma quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 462-470
Journal: Food Chemistry - Volume 272, 30 January 2019, Pages 462-470
نویسندگان
MaurÃcio Bonatto Machado de Castilhos, Vanildo Luiz Del Bianchi, Sergio Gómez-Alonso, Esteban GarcÃa-Romero, Isidro HermosÃn-Gutiérrez,