Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorAgricultural Research Council (CREA)-
Autor(es): dc.contributorFederal University of Latin American Integration (UNILA)-
Autor(es): dc.creatorde Souza, João Carlos [UNESP]-
Autor(es): dc.creatorCrupi, Pasquale-
Autor(es): dc.creatorColletta, Antonio-
Autor(es): dc.creatorAntonacci, Donato-
Autor(es): dc.creatorToci, Aline Theodoro-
Data de aceite: dc.date.accessioned2022-02-22T00:51:31Z-
Data de disponibilização: dc.date.available2022-02-22T00:51:31Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s13197-021-05160-y-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/207824-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/207824-
Descrição: dc.descriptionWine is one of the most traditional consumed alcoholic beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochemical and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes ‘Grechetto’, ‘Greco bianco’ and ‘Greco di tufo’. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2–containing, SO2-free and sparkling wines, with different amounts of compounds such as alcohols, esters, fatty acids, phenols and differences in sensorial properties. The ‘Grechetto’ wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2.-
Descrição: dc.descriptionDepartment of Analytical Chemistry Institute of Chemistry São Paulo State University (UNESP), Rua Professor Francisco Degni, 55, Araraquara-
Descrição: dc.descriptionResearch Unit for Viniculture and Enology in Southern Italy Agricultural Research Council (CREA), Via Casamassima, 148-
Descrição: dc.descriptionLatin American Institute of Life and Nature Sciences (ILACVN) Environmental and Food Interdisciplinary Studies Laboratory (LEIMAA) Federal University of Latin American Integration (UNILA), Av. Tancredo Neves, 6731, Foz do Iguaçu-
Descrição: dc.descriptionDepartment of Analytical Chemistry Institute of Chemistry São Paulo State University (UNESP), Rua Professor Francisco Degni, 55, Araraquara-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectFlavor-
Palavras-chave: dc.subjectGreek grape-
Palavras-chave: dc.subjectSensory analysis-
Palavras-chave: dc.subjectSparkling wine-
Palavras-chave: dc.subjectSulfite-
Palavras-chave: dc.subjectVolatile composition-
Título: dc.titleInfluence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines-
Tipo de arquivo: dc.typelivro digital-
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