کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1190631 | 963535 | 2007 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Aroma potential of Albillo wines and effect of skin-contact treatment
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Free and glycosidically-bound aroma compounds were analysed in Albillo grape must, skin and wines, and the effects of different skin-contact treatments on aroma composition and wine sensory characteristics were evaluated. Musts and wines contained large amounts of C6 and benzene compounds. Must skin contact, at 18 °C for 15 and 23 h, prompted a considerable increase in free and bound varietal compounds. Therefore, this technique, and the use of glycosidases are two methods recommended as a means for enhancing wine aroma. Skin-contact treatment intensified the fresh and fruity properties that were scored positively by wine tasters.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 103, Issue 2, 2007, Pages 631–640
Journal: Food Chemistry - Volume 103, Issue 2, 2007, Pages 631–640
نویسندگان
E. Sánchez Palomo, M.A. González-Viñas, M.C. Díaz-Maroto, A. Soriano-Pérez, M.S. Pérez-Coello,