Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rubea and BRS Cora

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorMinas Gerais State Univ-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniv Castilla La Mancha-
Autor(es): dc.contributorParque Cient & Tecnol Albacete-
Autor(es): dc.contributorInst La Vid & Vino Castilla La Mancha-
Autor(es): dc.creatorMachado de Castilhos, Mauricio Bonatto-
Autor(es): dc.creatorDel Bianchi, Vanildo Luiz [UNESP]-
Autor(es): dc.creatorGomez-Alonso, Sergio-
Autor(es): dc.creatorGarcia-Romero, Esteban-
Autor(es): dc.creatorHermosin-Gutierrez, Isidro-
Data de aceite: dc.date.accessioned2022-02-22T00:09:33Z-
Data de disponibilização: dc.date.available2022-02-22T00:09:33Z-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-05-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2019.126025-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/196474-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/196474-
Descrição: dc.descriptionThe present manuscript assessed the volatile and sensory profiles of BRS Rubea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and ethyl and methyl esters (183 mg L-1 to 456 mg L-1 ) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of ethyl decanoate and ethyl octanoate, diethyl succinate, hydroxylinalool, and 2-phenyl ethanol was responsible for describing the BRS Rubea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFondo Social Europeo-
Descrição: dc.descriptionJunta de Comunidades de Castilla-La Mancha-
Descrição: dc.descriptionSpanish Ministerio de Economia y Competitividad-
Descrição: dc.descriptionMinas Gerais State Univ, Exact Sci & Earth Dept, Mario Palmerio Ave 1001, Frutal, MG, Brazil-
Descrição: dc.descriptionSao Paulo State Univ, Food Engn & Technol Dept, Cristovao Colombo St 2265, Sao Jose Do Rio Preto, Brazil-
Descrição: dc.descriptionUniv Castilla La Mancha, IRICA, Avda Camilo Jose Cela S-N, E-13071 Ciudad Real, Spain-
Descrição: dc.descriptionParque Cient & Tecnol Albacete, Passeo Innovac 1, Albacete 02006, Spain-
Descrição: dc.descriptionInst La Vid & Vino Castilla La Mancha, Carretera Albacete S-N, Tomelloso 13700, Spain-
Descrição: dc.descriptionSao Paulo State Univ, Food Engn & Technol Dept, Cristovao Colombo St 2265, Sao Jose Do Rio Preto, Brazil-
Descrição: dc.descriptionCAPES: 13843-13-3-
Descrição: dc.descriptionSpanish Ministerio de Economia y Competitividad: AGL2011-29708-C0202-
Formato: dc.format10-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier B.V.-
Relação: dc.relationFood Chemistry-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectWine-
Palavras-chave: dc.subjectDrying-
Palavras-chave: dc.subjectSubmerged cap-
Palavras-chave: dc.subjectVolatile compounds-
Palavras-chave: dc.subjectSensory descriptive analysis-
Palavras-chave: dc.subjectNon-Vitis vinifera-
Título: dc.titleSensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rubea and BRS Cora-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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