کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1183964 1492084 2016 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions
چکیده انگلیسی


• Pre-fermentation fining outcomes can be altered by vineyard site and press fraction.
• Lower linalool for wines fined pre-fermentation by activated carbon.
• PVPP juice fining gave a decrease in IBMP concentration when compared to control.

In the wine industry, fining agents are commonly used with many choices now commercially available. Here the influence of pre-fermentation fining on wine aroma chemistry has been explored. Free run and press fraction Sauvignon blanc juices from two vineyards were fined using gelatin, activated carbon, polyvinylpolypyrrolidone (PVPP) and a combination agent which included bentonite, PVPP and isinglass. Over thirty aroma compounds were quantified in the experimental wines. Results showed that activated carbon fining led to a significant (p < 0.05) concentration decrease of hexan-1-ol and linalool in the experimental wines when compared to a control, consistent across all vineyard and fraction combinations. Other aroma compounds were also influenced by fining agent, even if vineyards and press fractions played a crucial role. This study confirmed that fining agents used pre-fermentation can influence wine aroma profiles and therefore needs specific tailoring addressing style and origin of grape.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 208, 1 October 2016, Pages 326–335
نویسندگان
, , , , ,